Principe Borghese is a fabulous Italian variety that produces simply masses of luscious egg shaped fruits. These are ideal for salads having few seeds and a superb flavour. They can be ripened on the vine and are also a really good choice if you want to create your very own sun dried tomatoes. Versatile and unusual. Indeterminate Price for 12 seeds
SOW: about 6-8 weeks before the last frost is expected, pop 2 or 3 seeds in each small pot and lightly cover (you can use vermiculite for this). They like a moist, not soggy, compost – you may find putting a bag over the pots helps but remove as soon as you see them germinating. Once germinated move to a sunny position and be ready to pot them on when large enough to handle. Plant them deeply (tomatoes grow roots from the buried stem) and grow on, turn the pots so they don’t grow on a lean into the light, until it is time to harden off and plant after frost danger has passed.
GROW: plant in the greenhouse - these can grow outside but the weighty fruits make them more susceptible to wind damage. For the best flavour keep soil evenly damp (try not to over-water or overfeed).
EAT: sun dried toms add an intense flavour to pasta and salads…so in the UK it is better to cheat when making sun dried tomatoes – you can use a dehydrator or simply use your electric oven! The secret is a slow, long drying ime to drive out all the water, a sprinkle of salt helps. SO cut your toms in half, place on a baking sheet with cut side up, sprinkle with salt, add a drop of olive oil to each one and bake at the lowest oven temperature until dried and wrinkled – this can take between 8 and 12 hours. Best stored in jars covered with hot olive oil.