Roma Sauce Tomato – Pompeii
Imported from Italy where tomato breeding is a passion, the tall productive vines of Pompeii load up early with heavy clusters of big elongated plum tomatoes with rich flavored meaty flesh. This great tasting, traditional “Roma” type tomato has been endowed with new hybrid vigor and disease resistance for heavy harvests over a long season. You’ll fill baskets with delicious fruit to use fresh or simmer in thick tasty sauces with plenty to can or freeze to warm up winter’s kitchen.
Verticilium & Fusarium resistant
Seed Count: 40-50 / Weight: 0.15 gms / F-1 Hybrid
In early spring, start indoors about 6 to 8 weeks before outdoor night temperatures are reliably in the 50-55°F (10- 13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside. When 2 inches tall, transplant into individual 4 inch pots, burying stems up to base of leaves. Maintain at 70-75°F (21-24°C). Feed with half strength fertilizer every 2 weeks until ready to plant, then gradually acclimate seedlings to outdoor conditions. When nights reach 55°F(10°C), transplant 3 feet apart into rich soil in full sun.
Prepare soil well with aged manure or compost. Plant several inches deeper than seedlings were growing in containers. Provide strong stakes or tall wire cages at planting time. Mulch to provide even moisture retention; don’t overwater once fruit begins to ripen.
These plump elongated “Roma” style tomatoes are equally good for fresh eating or cooking into thick rich sauce. If you pick big harvests of ripe fruit, just freeze the extras in ziplock bags to make sauce later at your leisure.
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