Indeterminate. Astiana originated from seed collected by Carol and Anthony Boutard in the area around Asti in Northern Italy. They had been searching for a good cooking tomato and this heavily-pleated fruit with high acidity and dry locules appealed to them. Over time they refined the variety, selecting traits such as a long harvest season and the distinctive green shoulders, a trait linked to assertive flavor. Partial to cooked tomatoes for breakfast during the season, Anthony would carefully evaluate the breeding stock every morning at breakfast. The seed from the best tomatoes went into the seed grex. The genetics include some plants that ripen early, and some start to bear late in the season. Brought indoors before a frost, the green fruits ripen well in the warmth of the kitchen.
Description by Anthony Boutard
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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