★ Organically grown on our farm ★
Roma tomato, these elongated firm fleshed fruits, with a perfectly balanced sweetness and acidity that makes it an indispensable ingredient in gourmet kitchens around the world. The Roma is a heavy producer and is considered determinate if not semi determinate.
Bite into a Roma tomato, and you're greeted with a burst of flavor that is nothing short of extraordinary. The robust, slightly tangy taste dances on your tongue, making it an ideal candidate for a myriad of dishes. Imagine a rich, velvety marinara sauce simmering on the stove, the aroma of fresh garlic and basil mingling with the tomatoes' natural sweetness. Or picture a sumptuous bruschetta, where diced Roma tomatoes, mingled with fragrant olive oil and a hint of balsamic vinegar, transform a simple slice of toasted bread into a gourmet delight.
Beyond their exquisite taste, Roma tomatoes boast an impressive array of health benefits. Whether you’re a seasoned chef or a home cook, incorporating Roma tomatoes into your culinary repertoire is a delightful and rewarding endeavor. Their elegance, flavor, and nutritional prowess make them a true treasure of the kitchen, an ingredient that elevates every dish to a new level of deliciousness.
- QTY: 25
- Seed Planting Depth: 1/4-1/2"
- Germination Temperature: 70-85
- Days to Germination: 6-9
- Row Spacing: 60"
- Plant Spacing: 18-36"
- 100' Row Yield: 75 lb
- Sun: Full
- Harvest time: 80 days
How to Save Seeds
Tomatoes are self pollinating, so separate by 50ft is sufficient. Harvest tomatoes when ripe and you can even let them set for a week or so before saving seeds. Once you are ready to harvest simply cut in half scoop out seeds and pulp into a mason jar of water for fermenting. Then seal jar with a lid and place in and warm place out of direct sunlight. After 5 to 7 days of fermenting pour out seeds floating on top of the water along with mold and then pour rest of the good seeds, on the bottom, over a fine mess strainer to catch them. Dry well in fine mesh or paper towels but turn often so they don't stick to paper.
