Tomato, Principe Borghese (Organic)
Solanum lycopersicum. Red Paste/Drying. 70 days. Indet.
Classic Italian sun drying tomato. Red pointy plums with thick flesh and skin. Often listed elsewhere as determinate, we’ve designated it as indeterminate because its’ viney plants grow tall enough for a trellis, and yield very late into the season. Principe Borghese are usually dried for winter use, but they are also delicious fresh and make a great addition sliced and roasted, tossed on pizza. We slice the 1oz fruit in half and put them in our dehydrator. Plants can be brought in at the end of the season to ripen any remaining unripe fruit. Many people simply hang the pulled plants in a shed or garage. Another way of preserving them is to hang the clusters inside and they will usually keep for weeks or longer.
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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.
Seed Saving
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.
pam –
Where did you grow this variety? Canada
These didn’t impress me at all for fresh eating, but once I dehydrated them, they were fantastic. I threw the dried tomatoes in sauce and made lasagna and people really commented about the taste.
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annechristensen (verified owner) –
Where did you grow this variety? Oregon
This is a fantastic garden tomato. I’ve been growing this variety for the past three years and continuing to save seed. We occasionally eat them fresh, but they really shine as dehydrated tomatoes. I prefer to dehydrate these tomatoes and then pack them with dried basil in olive oil. Yum! They are also lovely in tomato sauces. They really shone this year in their ability as a storage tomato. We harvested the remaining green tomatoes in the fall, before the frosts came. We kept them in boxes in the mudroom and continued to eat them as they ripened. They lasted us until December! The plants seem to bear profusely.
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