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Tomato "Pertsevidny Polosaty" (Striped pepper-shaped)
Tomato "Striped pepper-shaped ".
Mid-season (110-115 days from germination to fruiting), indeterminate variety (180-200 cm) for growing in greenhouses or open ground.
The first inflorescence is formed above the 8-9th leaf, the subsequent ones - after 2 leaves.
The cluster contains 6-10 fruits weighing 90-150 g. The fruit is cylindrical, two-chambered, smooth, 10-12 cm long. The color of the unripe fruit is light green with dark green stripes, the mature fruit is red with yellow stripes.
Value of the variety: high yield, original fruit color.
Planting pattern: 60x50 cm. Productivity with good agricultural technology: up to 7 kg per plant.
Mid-season (110-115 days from germination to fruiting), indeterminate variety (180-200 cm) for growing in greenhouses or open ground.
The first inflorescence is formed above the 8-9th leaf, the subsequent ones - after 2 leaves.
The cluster contains 6-10 fruits weighing 90-150 g. The fruit is cylindrical, two-chambered, smooth, 10-12 cm long. The color of the unripe fruit is light green with dark green stripes, the mature fruit is red with yellow stripes.
Value of the variety: high yield, original fruit color.
Planting pattern: 60x50 cm. Productivity with good agricultural technology: up to 7 kg per plant.
* Delicious Italian-style sun-dried (oven-dried) tomatoes.
Meaty, elongated (plum) tomatoes are best suited for this recipe.
Ingredients: 3 kg of tomatoes, olive oil - 400 ml, 10 cloves of garlic, oregano - 1 tbsp (or Herbes de Provence), salt, black pepper, 1 tbsp of sugar.
Lightly grease a baking sheet with olive oil or line it with parchment paper. Cut the tomatoes into 4 pieces (or halves) and be sure to remove the liquid core with seeds. Season with salt, pepper, sprinkle with herbs, and place in an oven preheated to 70-80 degrees Celsius for about 6-8 hours.
Be sure to keep the oven door slightly ajar to get rid of excess evaporating moisture; you can also flip the tomatoes during the drying process.
After the oven, pack the dried tomatoes into clean, sterile jars, alternating with minced garlic, drizzling each layer with olive oil, and sprinkling with oregano (Herbes de Provence makes an excellent addition). Repeat layer by layer.
Sprinkle the top layer with sugar, which will remove the excess acidity of the dried tomatoes. Then close tightly with lids and store on the bottom shelf of the refrigerator. This delightful preserve is ready to eat in 10 days.
It can be stored in the refrigerator for up to half a year (until the new harvest). These delicious dried tomatoes can be added to any meat dishes, salads, and spaghetti.
