Tomato Roma VF
Highly-flavoursome, plum-shaped tomatoes ideal in Italian dishes such as pasta, sauces, pizza and curries. While Roma is an open-pollinated variety rather than a hybrid, it has been steadily improved to become fusarium wilt and verticillium-resistant (thus the VF in the name).Requires staking.
| How To Grow | In pots or trays of seed-raising mix in a sunny but sheltered position.Sow seed 5mm (¼in) deep, firm down gently and keep moist. Seedlings appear 7-14 days.Transfer to final growing position when sturdy enough, spacing plants 50cm (20in) apart. Pinch out side shoots fertilise regularly once first trusses have set |
|---|---|
| When To Plant | Early Spring to Summer - all year round in tropical areas. |
| When to Sow/Plant | Spring |
| Soil Type | fertile |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
4926
Recipe
Bruschetta
Ingredients
- 1 loaf Italian bread sliced thickly
- 6 Roma tomatoes (or other ripe and juicy tomatoes)
- 2 cloves garlic crushed
- 1/2 bunch fresh basil finely chopped
- 1 tblsp olive oil
- 1 tsp balsamic vinegar
Instructions
- Preheat oven to 220°C with rack in top slot.
- Blanch, peel and core the tomatoes then roughly chop.
- Combine olive oil, balsamic vinegar, basil and garlic by shaking in a jar or stirring in a bowl. Add salt and pepper to taste.
- Cut the Italian bread on the diagonal, about 1.5cm slices. Brush the slices with olive oil on one side, then place them oil-side down on a cooking sheet in the oven. Remove from oven after the rims of each slice have begun to brown.
- Turn the slices over and spoon the tomato mix onto each slice on the olive-oil side then place on a serving tray.