Red Fig Tomato
Noted in America as early as 1850 by the David Landreth seed house of Philadelphia. Heavy yields of 1½" pear-shaped fruits that are great for fresh eating. Used as a substitute for figs years ago by gardeners who would pack away crates of dried tomatoes for winter use.
- 85 days from transplant
- Indeterminate - Fruit ripens throughout the season
- Fig-shaped fruits grow to 1½ inches
- Very productive
This variety works for:
- Fresh eating
Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.
Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.
Roasted tomatoes have a richer, concentrated flavor.
There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.
Instructions - Sow seeds indoors ¼" deep. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm. Plant in full sun.
- Start Indoors: 6 weeks before last frost
- Germination: 7-14 Days
- Plant Outdoors: 24-36” Apart
- Support: Cage, stake, or trellis