ORGANIC - Tomato - Rouge de Marmande

Seeds:  10  / Botanical name:  Solanum lycopersicum

Distinctive historical tomato variety from France

This historic French variety is distinguished from other tomato varieties by its deep ridges and flattened, irregular shape. It is a high-yielding, early-ripening indeterminate tomato suitable for greenhouses or sheltered outdoor cultivation. The fruits, weighing over 200 grams, are multi-chambered with a robust tomato flavor. Overripe tomatoes lose some flavor but are excellent for sauces.

Natural habitat:  Tomatoes originated in South and Central America.

In the kitchen:  sauces and soups are popular, as are whole tomato pieces 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. Sliced ​​fresh tomatoes, combined with mozzarella, 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° Celsius (165° Fahrenheit). 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 them in a hot oven with the door slightly ajar for 7 to 10 hours, turning them 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 the rosemary sprigs and garlic. Pour in enough oil to cover the tomatoes. Let it infuse for at least a week.