Tomato, Grappoli d'Inverno (Organic)
Solanum lycopersicum. Red Paste. 60-70 days. Semi-det.
Grappoli d’Inverno’s small bushes ripen early with 1-2 oz, plum-sized fruit that keep very well once picked. Unimpressive when eaten fresh, the flavor transforms into deliciousness once dried. It’s also good roasted. A selection of a type of tomato with strains grown in many regions of Italy for winter storage. Fruit is tied in ristras, hung in a cool place and stored for months. We saw this done in Italy and have successfully done it ourselves, making for the perfect homemade pizza topping all winter long. Grappoli d’Inverno means ‘bunches of winter’ in Italian.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots once they have two true leaves. Transplant into the garden once danger of frost has passed.
Collect seeds from ripe fruit by squeezing into a jar and add 25% more water. Wait a few days for mold to form. When seeds sink and gel-sac is gone, stir, add water, then decant and rinse to clean. Dry thoroughly. Tomatoes are mostly self-pollinating; isolation is not usually needed for seeds to be true to type.