Grafting is a traditional technique that dramatically improves vigor and yield. Read more on our grafting page.
Indeterminate. Italian storage tomatoes, or ‘pomodoro d’inverno,’ are a class of tomatoes we are increasingly excited about. They tend to be saladette-sized with firm, thick flesh – even when ripe! Picked ripe (or just slightly before) by the truss during the usual tomato season of late summer to early fall, they are often then hung up with twine in large clusters, or alternatively laid in single layers in wooden boxes with good ventilation where they can store up to 6 months. They bring bright acidity and fresh tomato presence to dishes long after it seems tomato season has passed. Annarita comes to us from our Italian friend and breeder Andrea as part of our Gusto Italiano project. Annarita is most often consumed raw, on friselle (a special dry bread from Puglia) with a drizzle of oil and oregano- similar to bruscetta; or cooked to flavor dishes such as fish soup or sauces. Italians say it is not used to make passata or tomato puree, so don’t even think about it. 75 days.
Care: Plant 24-36″ apart in rows 3-4′ apart in full sun. Plants grow 4-6′ tall; provide a cage or trellis.
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