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Tomato "Scatolone"
Tomato "Scatolone".
Mid-early variety with fleshy and sweet, pepper-shaped, red fruits weighing 80-100 g. There are 5-9 fruits in a bunch.
Fruits contain few seeds, universal use. The variety is indeterminate, and very productive. Designed for outdoor cultivation.
Requires garter and plant formation. The first inflorescence is laid above 9-11 leaves, the next ones - after 3 leaves.
Fresh fruit has good taste. The variety has high sugar content. Suitable for stuffing. Medium resistance to major fungal diseases.
Used fresh and for canning.
Please note that... the original shape of the fruits of this variety is suitable for whole-fruit canning and pickling.
Unusual fruits will decorate any holiday table: they are dense, fleshy and contain more sugars than ordinary tomatoes, therefore they are suitable for making baby food, tomato juice and puree.
Mid-early variety with fleshy and sweet, pepper-shaped, red fruits weighing 80-100 g. There are 5-9 fruits in a bunch.
Fruits contain few seeds, universal use. The variety is indeterminate, and very productive. Designed for outdoor cultivation.
Requires garter and plant formation. The first inflorescence is laid above 9-11 leaves, the next ones - after 3 leaves.
Fresh fruit has good taste. The variety has high sugar content. Suitable for stuffing. Medium resistance to major fungal diseases.
Used fresh and for canning.
Please note that... the original shape of the fruits of this variety is suitable for whole-fruit canning and pickling.
Unusual fruits will decorate any holiday table: they are dense, fleshy and contain more sugars than ordinary tomatoes, therefore they are suitable for making baby food, tomato juice and puree.
* Very tasty dried tomatoes in Italian style.
For this recipe, tomatoes with elongated fruits are best.
Ingredients: 3 kg of tomatoes, olive oil - 400 ml, 10 cloves of garlic, oregano - 1 tbsp. (or Provencal herbs), salt, black pepper, 1 tbsp. sugar.
Grease a baking sheet with olive oil. Cut the tomatoes into 4 parts and be sure to remove the seeds, salt, pepper, sprinkle with herbs and put in an oven preheated to 50-70 degrees for 3-4 hours.
During the first 5-10 minutes, be sure to turn the tomatoes over to remove excess moisture.
After the oven, place the sun-dried tomatoes in sterile jars, alternating with chopped garlic and pouring olive oil over each layer and sprinkling with oregano. You can add an excellent seasoning - Provencal herbs. And so: layer by layer.
Sprinkle the top layer with sugar, which will remove the excess acidity of the sun-dried tomatoes. Then close the lids and store on the bottom shelf of the refrigerator. This preparation is ready to eat in 10 days.
Can be stored in the refrigerator until the new harvest. These delicious sun-dried tomatoes can be added to any meat dishes and spaghetti.
