ORGANIC - Tomato - Principe Borghese

Seeds:  10  / Botanical name:  Solanum lycopersicum

The queen of Italian pasta: tomatoes - 50g heavy fruits

This aromatic, heirloom Italian variety produces oval-round fruits, 2 to 4 centimeters in diameter, with a slight point. It has a sweet and spicy flavor and yields a good harvest outdoors from late July to early October, producing masses of small fruits.

Natural habitat:  Tomatoes originally come from South and Central America.

In the kitchen:  Tomato sauces and soups are popular, as are whole tomatoes in vegetable and meat stews. Passata (strained tomatoes) is an ideal pizza topping. Tomatoes are also a fundamental ingredient in many pasta bakes, such as lasagna. Fresh sliced ​​tomatoes, along with mozzarella, a few herbs, and olive oil, make the famous Insalata Caprese. Mediterranean herbs like oregano, thyme, sage, and basil are ideal with tomatoes. Drying and storing tomatoes: Preheat your oven to 75°C (165°F). Wash the tomatoes and halve them lengthwise. Wash a few sprigs of thyme, pat them dry, and chop them. Arrange the tomatoes on a baking sheet and sprinkle with thyme. Dry in a hot oven with the door slightly ajar for 7 to 10 hours, turning occasionally. The tomatoes are done when they are dry but still pliable. Rinse a jar with hot water. Layer the tomatoes in the jar with rosemary sprigs and garlic. Pour in oil until the tomatoes are covered. Let it infuse for at least a week.