Days to Maturity: 78 from transplant
Indeterminate
You may never buy tomato paste or sauce at the store again after tasting this superb heirloom Italian tomato. A favorite since the early 19th century for robust, tangy, "tomatoey" sauces, it sets a long, heavy crop of knobby, lobed red fruit that have absolutely no plate appeal but fantastic flavor.
Beginning early in the season, continuing right through the hottest days (it loves balmy heat) and persisting long into fall, this vigorous vine sets masses of small, deeply lobed, irregular fruit. They would not win any beauty contests, but they are just perfect for canning, their flavor preceded by a rich, sharp aroma that tells you you've left the bland world of modern hybrids far behind. Treasured in Italy for many generations, Costoluto Genovese is the secret ingredient in countless family recipes for everything from lasagna to spaghetti sauce.
The flavor comes from the high acidic content of this fruit, which makes a hearty base for any dish. Discover the true tomato tang with Costoluto Genovese. It's the best tomato we've ever seen for juicing, and it tastes delicious on sandwiches and in salads, too.
Start seeds indoors 5 to 6 weeks before the last frost date. Plant outdoors when danger of frost is past and night temperatures consistently remain above 55 degrees Fahrenheit. If an unexpected late frost is forecasted, protect young plants with plastic sheeting or other cover. Set plants 2 to 2½ feet apart.
