"Annarita" Long-Keeping Tomato
A traditional Italian long-keeping tomato, or "pomodoro d'inverno." This ancient type of tomato was developed to be hung up in a cool airy place to keep for winter meals. They are small--cherry to saladette size--and firm, on long trusses. Cut the trusses when they are mostly ripe or just under-ripe, then tie them onto a length of twine with a loop in the top for hanging. (Or store them in boxes or screens with good airflow.) Cool, dry conditions are best, especially dry. At this writing, on February 10, I still have fresh tomatoes hanging. Those that have airflow all around (don't bunch too many together,) are in the driest location, and were picked slightly under-ripe have kept best. They don't soften when ripe like other tomatoes--you want them to be firm. They need strong skin and adequate acid for long storage, so pick the truss when most are ripe, don't wait for the last ones at the tail end.. The flavor is bright and fresh, perfect for something like fresh salsa.
A specialty of southern Italy--like it's better-known cousin the Piennolo, which you can raed about here. This particular variety is higher-yielding than Piennolo, and easy to grow. It came from Puglia in the "heel" of Italy and was brought north to Padova by Annarita's family. It was collected and brought to the public by the Italian organic seed company Smarties.bio and the Culinary Breeding Network. Thanks to Uprising Organics for bringing it to the US and to our attention. Lycopersicon esculentum. Indeterminate but not overly large plants. 20 seeds