Tomato Rouge de Marmande

A French heirloom variety producing clusters of deep red, slightly flattened, ribbed fruits up to 9cm across. Outstanding flavour with very few seeds on bushy plants. It will set fruit well in cooler conditions than other varieties. Good disease and pest resistance.

CAN BE USED IN:

SLICING – SALADS – COOKING – SANDWICHES

SOWING DIRECTIONS

When
Early Spring to Summer – all year round in tropical areas.
Where
In pots or trays of seed-raising mix in a sunny but sheltered position.
How Sow
Sow seed 5mm (1/4in) deep, firm down gently and keep moist. Seedlings appear 7-14 days.
Care
Transfer to final growing position when sturdy enough, spacing plants 50cm (20in) apart. Pinch out side shoots fertilise regularly once first trusses have set.
Harvest
As you need.
Sow:
-Spring
Harvest:
As you need.
Soil type:
-compost

Availability: In stock

$4.35

Mixed Grilled Vegetables

Ingredients

Mixed Grilled Vegetables

  • 1 eggplant , cut into chunks 
  • 1 green capsicum, chopped 
  • 1 red capsicum, chopped
  • 1 brown onion, cut into wedges 
  • 2 zucchini, chopped
  • 250g whole mushrooms 
  • 1/3 cup chopped basil leaves 
  • 3 Tbs. olive oil
  • 2 Tbs. red wine vinegar 
  • 1 tsp. oregano leaves 
  • 1/2 tsp. salt 
  • 1/4 tsp. ground pepper 
  • 1 medium tomato, chopped
  • Grated parmesan cheese, to gar

Instructions

  1. Heat oven to 180°C.
  2. Place chopped eggplant, capsicum, onion, zucchini, and mushrooms in casserole dish and sprinkle with basil.
  3. Mix the olive oil, red wine vinegar and oregano in a bowl, season with salt and pepper then drizzle evenly over the vegetables. Bake uncovered for 30 minutes then add the tomatoes; tossing the vegetables together to re coat with herbs and oil.
  4. Bake uncovered about 15 minutes longer or until vegetables are tender.
  5. Serve with sprinkled with parmesan cheese.