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Solanum lycopersicum

Description

The long, blocky fruits mature with a small, discreet seed cavity that can be scooped out, leaving all meat. This means much less boiling to get a first class paste. The shape is also good for canning, and excellent for drying.

Indeterminate.

Harvesting seed

If possible, allow tomatoes to completely ripen before harvesting for seed production.

To save seeds from tomatoes, squeeze out the pulp and seeds from the inside of the fruit into a container.

Leave the container to sit for at least one day in a warm (80-90 degrees F) spot out of direct sunlight so that the pulp can ferment. This process allows the tomato seeds to separate from the gelatinous coating that covers them. Viable seed will sink to the bottom of this mixture, and dead seeds will float.

When a small amount of mold begins to form on the mixture, pour off the floating solids and dead seeds and thoroughly rinse the sunken seeds in running water. (A fine mesh strainer is ideal for this step of the process.)

Once thoroughly cleaned, seeds can be placed on a screen or a coffee filter and left to dry for 5-7 days.

When completely dry store in an airtight container.

 


Additional Info

Height
Spread
Colour
Red
Hardiness
Tender
Longevity
Annual
Seed viability
7 years
Nominal value
1 pence/seed