Annarita’s father drove trains for a living and brought seed of this storage tomato (aka Pomodoro d’Inverno) from Puglia 50 years ago when he moved north to Padova. Annarita shared the seed with Andrea Ghedina of Smarties.bio (Chioggia, Italy), a friend of Lane Selman of the Culinary Breeding Network, in April 2019.
It is harvested in August and September and can be stored until April. To store, hang the tomatoes in a cool but sheltered place, like a garage. They store for 6 months or more. The ideal would be to keep them hanging in clusters so they are more ventilated. When it is not possible to hang them, they can be laid in wooden boxes.
It is most often consumed raw; on friselle (a special dry bread from Puglia) with a drizzle of oil and oregano – similar to bruschetta; or cooked to flavor dishes such as fish soup or sauces. It is not used to make tomato puree.
|Recommended by||Dry Farming Institute|
|Location of Variety Evaluation||Willamette Valley, OR|
|Variety Evaluation Info||2021 Dry Farming Collaborative Winter Tomato Variety Trial|