{"id":815,"date":"2016-08-03T11:46:14","date_gmt":"2016-08-03T18:46:14","guid":{"rendered":"http:\/\/thegardenofeatn.com\/?post_type=project&p=815"},"modified":"2021-04-19T15:00:32","modified_gmt":"2021-04-19T22:00:32","slug":"costoluto-genovese","status":"publish","type":"project","link":"https:\/\/thegardenofeatn.com\/?project=costoluto-genovese","title":{"rendered":"Costoluto Genovese"},"content":{"rendered":"\r\n

Growing in an indeterminate pattern and ripening in about 70-80 days and performs better with more dry heat growing conditions, the Costoluto Genovese is an important variety with historical significance. Thomas Jefferson grew it started back in 1809 and grew it every year until he died in 1826 making it an old heirloom, prized for its exquisite flavor despite its odd shape and difficulty to incorporate into average dishes as one might with a standard smooth fruit. It is very important to Italian cooking and is a favorite variety in Italy often used for sauces.\r\n
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\r\nThe Costoluto Genovese Tomatoes are said to have intense flavorful, with some of the richest deep red skin and flesh. The Costoluto Genovese will take 78 days from setting out transplants for ripe fruit. It is perfect for canning because of its rich flavor and sharp aroma, resulting from the high acidic levels.<\/div>\r\n
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The shape of the Costoluto Genovese was considered normal for early nineteenth century vegetable gardens, but has since been seen as an eye sore to modern consumers who are more familiar with industrial produced round and red tomatoes. In the mediterranean it has been an essential tomato since the early eighteenth century. The Costoluto Genovese pairs well with Parmesan cheese.<\/p>\r\n\r\n\r\n