Tomato 'Costoluto Genovese'
Solanum lycopersicum
Growing this tomato is like growing a piece of history. It's an old Italian favorite that has been around since the early 19th century. In her book, The Heirloom Tomato, Amy Goldman writes that Costoluto Genovese, also known as Pomodoro rosso grosso, was the local favorite, familiarly known as rostrale or commune.
It has a very tomato-y flavor (acidic, 5 degrees Brix), best used in cooking. While it is traditionally the tomato of choice for conserve or tomato purées and concentrates, Goldman likes it sliced on everything from sandwiches to Pizza Margherita. I grow it because it's beautiful. Because of the deep ribbing, I find it's easiest to use a mill for sauce. Indeterminate.
Packet contains approximately 20 seeds.
DETAILS
Plant type: Annual
Shape: Ribbed
Days to maturity: 70–80 days
Light preference: Full sun
Plant spacing: 24” apart in rows 4’ apart
Hybrid status: Open pollinated
SOWING
Depth: 1/4 inch
Germination: 75–85°F
How to Grow
Sow indoors 5–6 weeks before transplanting out after danger of frost. There is no need to start any earlier as leggy, root-bound, or flowering transplants can cause stunting and reduce early production (we even prefer small transplants). Once germinated, grow at 60–70°F. At first true leaf, pot-up to 50-cell trays or 4" pots. Always bury all the way up to first set of leaves to develop strong root system (plants develop roots from stems).
We mostly grow indeterminate varieties, which are vine-like plants that continue to grow throughout the season. It's best to provide support, such as a tomato cage, trellis, basket weave, or string and clip system (anything they can grow up vertically). Indeterminates benefit by removing all suckers directly below the first flower cluster. Once fruit beings to set, we also prune out any leaves below to encourage air circulation.
Harvest & Storage
Once established, harvest leaves before flowering begins. Leaves can be harvested 3–4 times per year, cut at ground level. Leaves may be used fresh or dried. To dry, cut bundles into 1/4–1/2" lengths. Dry on a screen surfaced out of direct sunlight in an area with good ventilation. Stir periodically.
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