The fluted, old Italian
favorite that has been around since the early 19th century. Fruit are rather
flattened and quite attractive with their deep ribbing. This variety is a
standard in Italy for both fresh eating and preserving; known for its intensely
flavorful, deep red flesh. This variety has also became very popular with chefs
in this country.
Reviews from Baker Creek Heirloom
Seeds customers.
I saw
someone's review say they prefer this tomato for fresh eating. I'm glad they
enjoy the fresh flavor. As a chef, I much preferred these hard-to-find beauties
cooked. I predominantly use these for home use-- canning juice and sauces. The
plants just keep producing. A few plants gave me over 100 quarts, and I gave
away bushels to neighbors and friends. They are shockingly full flavored. Not
overly sweet, or acidic, but flavorful. A very 'tomatoy' flavor. Deep and
complex. They reduce wonderfully for a thick, rich sauce. Minimal processing
required for juice or soup. Skins can be tough depending on growing conditions,
but easy enough to concasse. Fresh, they tend to have a mealy texture. If you
like to cook or can, or looking for a paste tomato alternative, I highly
recommend this one.
Very
easy to grow. It can be used any way a tomato can be used. On a sandwich, in a
sauce, Frozen for later use, etc.
Phyllis’ Notes:
Costoluto Genovese Tomato plants for sale at the Clintonville Farmers'Market beginning Saturday,
May 17th, from 9-1. Come ready this summer to CFM to sample more than 20
varieties of tomatoes from Granny B Farms. See you there.