Rosso Sicilian Tomato Seeds

The Italian heirloom variety was introduced to the United States in 1987. From ‘rosso,’ the Italian word for red,  one may assume this is a run of the mill red tomato. On the contrary, this vintage variety that originated in Sicily has been grown in Italy for decades and is a costoluto type, meaning it features waves of ribs throughout the fruit. The firm flesh is bright red and contains very few seeds. They are an obvious departure from standard smooth-skinned tomatoes.

The deeply ribbed fruits are slightly flattened and weigh about 6 ounces apiece, measuring 10 cm in diameter. Beware of the thin skin as it bruises easily. Indeterminate vines should be staked appropriately to ensure a bountiful harvest, starting about 70 days from transplanting. Rosso Sicilian tomatoes are quite rare, so the best solution is to grow your own right at home! Their classic tomato flavour, unique form and rapid ripening make them well worth the time and effort to grow. 

Thick flesh, minimal seeds, a good deal of pith and low moisture content are desirable qualities for making an exceptional homemade sauce or paste. These same desirable characteristics make it an ideal candidate for drying. It shouldn’t be overlooked as a slicer either. When cut, the ridges resemble the petals of a flower. This unique look is sure to impress on veggie platters, sandwiches, salads and bruschetta. Other delicious ways to use this tomato are roasting, stuffing and canning.  

Just imagine your next summer salad topped with spectacular slices of flower-shaped fruit. Bellissimo!

- Latin Name: Solanum lycopersicum
- Life Cycle: Annual
- Days to Maturity: 80-90
- Planting Depth: 5 mm - 1 cm
- Plant Spacing: 45-60 cm
- Row Spacing: 120 cm
- Growth Habit: Indeterminate

GROWING INSTRUCTIONS

For most folks, tomatoes are an indispensable summer fruit. There are scores of heirloom varieties showcasing different shapes, sizes, colors, flavours and textures. Tap into this large selection when starting from seed. You have the ability to grow and eat your perfect tomato!

Start seeds indoors 6-8 weeks before the last spring frost date. In flats or individual pots, plant seeds at 1 cm. Make sure soil stays warm and moist. The ideal temperature for germination is 21°C. Keep seedlings under lights, a few centimeters away from the top of the plants and adjust as needed. An oscillating fan will provide the young plants some resistance. This will result in stockier stems and more structurally sound tomato plants. Seedlings should be hardened off a week prior to transplanting.

When the soil is 16°c and all danger of frost has passed it is time to transplant. Pinch off any sets of lower leaves that are yellow or faded so more of the stem can be buried. Place roots deeply into the hole to the point that the bottom leaves are just above the surface of the soil. Roots will sprout from the stalk and provide a stronger base for the plant.

Provide a site with full sun and well-drained soil. Water well, about 5cm/week, mulch and feed every two weeks. Leave fruits on the vine to ripen as long as possible.

There are two main categories of tomato plants: determinate and indeterminate.

A determinate tomato is a bush-type plant, usually reaching about three to four feet tall, making them ideal for the small-space gardener. The fruits of a determinate tomato plant ripen all at once, which is useful for those who want to grow tomatoes for canning.

Indeterminate tomatoes grow continuously until the first frost and can reach six to twenty feet in height. Indeterminate plants produce tomatoes all season long for a continuous harvest.

If indeterminate varieties are being grown, be sure to set up tall trellises or cages to support the wandering vines. One sturdy stake and some twine should suffice for determinate varieties.

Tomatoes can easily be frozen whole, but never refrigerate a tomato. This will deteriorate its fresh garden taste and texture. Enjoy fresh throughout the season and make multiple batches of sauce and salsa to savour through the winter.

QUICK FACTS

- The ancestor of the tomato is native to South America, where the wild versions are the size of peas. The Spanish first introduced tomatoes to Europe during the 1500s. Unique varieties were developed over the next several hundred years to improve production, size, shape, colour, and flavour.

- Tomato seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.