by Reto Zgraggen | Aug 3, 2016
An old Roman heirloom, considered exceptional for making tomato sauces. Today, the Pantano tomato can be found all over Italy. It is a big beefsteak variety, bright red and oddly shaped. Very rich flavor. These tomatoes came from seeds from...
by Reto Zgraggen | Aug 3, 2016
Indeterminate variety, produces ripe fruit in 90 days from transplant. The seed was initially introduced by Marina Danilenko, from Moscow. Named after Paul Robeson (1898-1976), opera singer, actor, athlete and civil rights activist. Dark purple and brown fruit,...
by Reto Zgraggen | Aug 3, 2016
This variety might be the favorite of Sicilian tomato lovers. It’s name means “red Grape” in Italian. It is one of the four IGP designated tomatoes from Pachino, Sicily, from the southern most part of Sicily, where tomato growing has become a big...
by Reto Zgraggen | Aug 3, 2016
Originally believed to be from West Virginia in the early 1800’s. These tomatoes are considered beefsteak weighing 1-2 pounds. The fruits are yellowish orange and there are red patches. The flavor is extremely sweet with lot’s of fruity notes of pineapple...
by Reto Zgraggen | Aug 3, 2016
First offered by Glenn Drowns of Iowa, in the SSE Yearbook of 1991. It is believed that this variety originated in Mexico. The fruits are big and globe shaped and are white / yellow in color with faint pink stripes. The flavor is beautifully floral with hints of melon...
