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.

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 (¼in) 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:
-fertile

Availability: In stock

$4.35

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

  1. Preheat oven to 220°C with rack in top slot.
  2. Blanch, peel and core the tomatoes then roughly chop.
  3. Combine olive oil, balsamic vinegar, basil and garlic by shaking in a jar or stirring in a bowl. Add salt and pepper to taste.
  4. 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.
  5. Turn the slices over and spoon the tomato mix onto each slice on the olive-oil side then place on a serving tray.