Week 43
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TOMACCIO


Retail Consumers: For additional consumer information and purchase options, please visit www.tomaccio.com
Tomato Tomaccio™
Sun-dried or fresh off the vine, Tomaccio™ is a tomato comfortable in its own skin. But, it’s what’s on the inside that counts – a taste so uniquely sweet, they won’t be saying tomato, they’ll be saying Tomaccio.
Ordering Information
Available in both 25mm and 45mm liners:

Tray Size: 51-strip 18-strip
Liner Size: 25mm 45mm
Price Code: Y P

Transplanting

After purchase of Tomaccio™ plants, transplant into a large patio pot (at least 12” in diameter) or in the ground. If planting in the ground, space Tomaccio™ plants 18” apart for best growth.

Trellising and Training

Tomaccio™ has a very vigorous growth habit and reaches 12-14’ in height. Due to its fast growth, Tomaccio™ requires trellising or staking as soon as the first flower occurs. Traditional tomato cages purchased at the local garden center are too small for Tomaccio™, so a large trellis system is suggested for best growth, habit and fruit yield.

To encourage optimum growth, pinch off some of the suckers to promote a central stem. Suckers are essentially new vines that start at the intersection of the leaf and the main stem on tomatoes. Suckers should be removed before they reach 4” in length. Using a soft cloth twine, tie the main stem to the trellis system. Suckers that are left should be twined around the trellis system once weekly.

Fertilization

Tomato plants are moderate to heavy feeders. Consumers can fertilize using commercial fertilizers or organic fertilizers depending on preference. While tomatoes require regular fertilizer applications, they do require fertilizer ratios (N-P-K) that are lower in nitrogen than in potassium or phosphorous. Nitrogen promotes leaf and stem growth, but it does not contribute to fruit set in tomatoes. Standard N-P-K fertilizer concentrations for tomatoes are 5-10-10 or 5-20-10. Trace elements are also important for tomato production. Many tomato specific fertilizers are available at your local garden center and contain proper amounts of N-P-K and trace elements. If applying organic fertilizers, fish emulsion or liquid seaweed are often the choices of most gardeners. After transplant, fertilizer should be applied every 2 weeks once flower set occurs.

Fruit Set

Fruit occurs in large clusters, and will begin to ripen in July in temperate climates. Average fruit set for Tomaccio™ is 13-18 pounds. Fruit can be consumed fresh or dried depending on the gardener’s preference. Tomaccio™ has a very thick skin for a cherry tomato and while they are good consumed fresh from the vine, their flavor is increased exponentially when dried on the vine, or in a conventional oven.

Tomaccio tomatoes have an intense, sugary flavor when dried in a food dehydrator or in a conventional oven. Know as the “sweet raisin tomato”, dried Tomaccio™ tomatoes are great as a portable snack, or as an accompaniment in pasta dishes, pizza, salads, pesto, and many other dishes.





To properly dry Tomaccio™ fruit, follow the instructions below:

Prep Time: 15 minutes

Cook Time: 2.5-3 hours

Preparation:
  1. Pick, wash and dry ripe Tomaccio™ tomatoes
  2. Preheat oven to 300°F
  3. Line large baking sheet with aluminum foil
  4. Place whole Tomaccio tomatoes on baking sheet
  5. Sprinkle 1-2 tablespoons salt over Tomaccio™ tomatoes
Baking:
  1. Place in oven at 300°F for 2.5 – 3 hours
  2. After 2 hours, begin to check tomatoes to ensure that they are dried to preference
  3. Remove baking sheet from oven after 3 hours
Storage:
  1. Allow fruit to cool and then place in Ziploc bags to store
  2. Dried fruit can be stored at room temperature
Roasted Tomaccio™ Tomato Pasta View || Hide
Ingredients:
  • 2 teaspoons olive oil
  • 35 Tomaccio tomatoes
  • 1-2 tablespoons salt
  • ½ cup bread crumbs
  • ½ cup fresh grated parmesan cheese
  • 2 tablespoons minced garlic
  • 2 cloves
  • 8 ounces uncooked spaghetti noodles
  • Salt and pepper to taste
* To add a bit more flavor, basil pesto can also be added.

Directions:
  1. Drizzle a baking pan with extra virgin olive oil
  2. Cut Tomaccio tomatoes in half and place them cut side up on the baking pan
  3. Mix equal parts of bread crumbs, fresh grated parmesan cheese and minced garlic and cloves
  4. Salt and pepper mixture
  5. Moisten mixture with additional olive oil and pour over the Tomaccio tomatoes on the baking pan
  6. Bake at 375°F for 20 minutes
  7. Spoon mixture over plate of cooked pasta
Recipe from: www.thegardenbuzz.com

Sun Dried Tomaccio™ Pesto View || Hide
Ingredients:
  • 4 ounces sun-dried Tomaccio™ tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped pine nuts
  • 3 tablespoons chopped onion
  • 1/4 cup balsamic vinegar
  • 1 tablespoon tomato paste
  • 1/3 cup crushed tomatoes
  • 1/4 cup red wine
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • salt to taste

Directions:

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Recipe from: Mrs. Cindy Schmidt

Sun Dried Tomaccio™ Cream Sauce View || Hide
Ingredients:

  • 1 cup heavy cream
  • 3 tablespoons butter
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • ¼ cup Tomaccio™ tomatoes
  • Salt and pepper to taste
  • 1 tablespoon pine nuts

Directions:

  1. Heat cream and butter in saucepan over medium heat until almost boiling, but do not boil.
  2. Add mozzarella and parmesan cheeses. Stir until cheese is melted.
  3. Add Tomaccio™ tomatoes to the mixture
  4. Add salt and pepper to taste
  5. Remove from heat and pour over pasta of choice

Creamy Tomaccio™ Tomato Soup View || Hide
Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 celery ribs chopped
  • 2 medium carrots peeled and chopped
  • 2 tablespoons minced garlic
  • 4 cups of vegetable or chicken stock
  • 4 cups of fresh ripe tomatoes
  • ½ cup sun dried Tomaccio™ tomatoes
  • 1 tablespoon fresh basil or 1 teaspoon dried basil
  • 1 cup heavy cream
  • Add sugar, salt and pepper to spice

Directions:

  1. In large pot, heat olive oil
  2. Add celery, carrots and onion
  3. Saute until tender (about 5 minutes)
  4. Add stock, fresh tomato, Tomaccio™ tomatoes, and basil
  5. Bring to boil and cover.
  6. Let simmer for 20 minutes until vegetables are tender
  7. Add in small batches to a blender or food processor and puree.
  8. Stir in cream and half and half
  9. Season with sugar, salt and pepper