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Tomato "Ispolin Red"
Lycopersicon lycopersicum
1.52€
Ex Tax: 1.25€
Ex Tax: 1.25€
Tomato "Ispolin Red"
Very large red fruits for salad purposes.
Large-fruited, mid-season, indeterminate variety intended for cultivation in closed ground.
The period from germination to the beginning of fruit ripening: 115-120 days. Bush 150-180 cm high.
The first brush is formed over 9-12 sheets, the next ones - after 3 sheets.
On the main stem 6-8 brushes. In the brush 2-4 fruits. The fruits are very large, weighing 300-800 g (some up to 1200 g), fleshy, excellent taste, flat-round shape. Not prone to cracking.
Care: garter to the stakes as the bush forms, pinching can be carried out in order to obtain an ultra-early harvest.
Very large red fruits for salad purposes.
Large-fruited, mid-season, indeterminate variety intended for cultivation in closed ground.
The period from germination to the beginning of fruit ripening: 115-120 days. Bush 150-180 cm high.
The first brush is formed over 9-12 sheets, the next ones - after 3 sheets.
On the main stem 6-8 brushes. In the brush 2-4 fruits. The fruits are very large, weighing 300-800 g (some up to 1200 g), fleshy, excellent taste, flat-round shape. Not prone to cracking.
Care: garter to the stakes as the bush forms, pinching can be carried out in order to obtain an ultra-early harvest.
Heirloom tomato ''Red giant", Non-hybrid, Untreated, Non GMO.
The easiest tomato sauce to prepare for the winter.
Suitable for pizza, pasta, pasta, soups, borscht and other dishes (and it is done in an elementary way).
Ingredients:
Fleshy tomatoes: 4 kg.
Salt: 3 tbsp. spoons.
Sugar: 3 tbsp. spoons.
Cooking:
We sterilize jars in any convenient way.
We remove the hard cores from the stalks from the tomatoes.
We pass through a meat grinder or a blender (we do not remove the peel, since after grinding the whole mass will be homogeneous).
Pour the tomato puree into a saucepan and bring to a boil. Put 3 tablespoons of sugar and salt into the boiled mass, cook over medium heat until cooked for 30 minutes. Stir occasionally so that it doesn't burn.
Pour the hot sauce into sterilized jars and screw on the lids. We check the tightness by turning them upside down.
We arrange passive cooling under a blanket until the next day.
