Principe Borghese Tomato Seeds - (Lycopersicon lycopersicum)

Principe Borghese Tomato - Italian Sun-Dried Perfection

The Principe Borghese tomato, a unique Italian heirloom with a gorgeous egg-like shape, has graced gardens and kitchens in sun-drenched Puglia in southern Italy since the late 1800s. Ideally suited for drying, its flavor intensifies under the sun's warmth, making it the traditional choice for creating "pomodori secchi" – those intensely flavorful sun-dried tomatoes. Its naturally meaty texture and lower water content allow it to dry beautifully, concentrating its inherent sweetness and tangy flavors.  

But don't be fooled—this variety is far from a one-trick pony! Enjoy the Principe Borghese fresh in salads, cooked into sauces, or dried to perfection. Easy to grow and prolific, this variety is a delightful addition to any garden, perfect for novice and experienced gardeners eager to experience the authentic taste of Italy.

Details

The indeterminate Principe Borghese tomato plant is a vigorous vine that produces fruit all season long and requires sturdy support with stakes or tomato cages. You'll harvest abundant clusters of these unique tomatoes, each one small to medium in size (about 2-3 inches long) with a distinctive egg-like or pear shape. 

With their resilient skin, you won't have to worry about splitting or cracking, a common problem with other paste tomatoes. As the fruits ripen to a beautiful deep red, their rich and intense flavor develops—sweet and slightly acidic with a satisfyingly meaty texture and a subtle smoky note that adds complexity. Many gardeners love to snack on the ripe fruits in the garden!

This variety is a true workhorse, known for its heavy yields, excellent disease resistance, and compact size. Whether you have a sprawling backyard or a sunny balcony, you can enjoy the bounty of this exceptional Italian heirloom.

History

The journey of the tomato is a fascinating tale of travel and transformation, spanning continents and centuries. Its story begins in the Andean region of South America—Ecuador, Peru, Chile, Bolivia, and Colombia. From there, it made its way to Mexico, where further domestication took place.

When the tomato finally arrived in Europe in the 15th century, it had already reached an advanced stage of development. But its journey wasn't over. Throughout the 18th and 19th centuries, European growers continued to refine the tomato, selecting for desirable traits like flavor, size, and yield.

The Principe Borghese tomato has a story as rich as its flavor. The M. Herb Company of Naples, Italy, bred and introduced this heirloom variety in the late 1800s. It's believed to be named after the influential Borghese family, Italian nobility, who were among its earliest supporters. It has been grown in the Puglia region of southern Italy ever since, becoming closely associated with the area. 

These plump little tomatoes drying on the rooftops of Italian homes are still a common sight, their vibrant red shade and complex flavors intensifying under the Mediterranean sun! For generations, this was the go-to tomato for creating "pomodori secchi," a staple food for Italian peasants that provided food throughout the long winter months.

Interestingly, this variety made its way to North America in the early 1900s, thanks to the Chas. H. Lilly Co., a seed company that recognized its unique potential. They introduced it to American gardeners as 'Prince Borghese,' it quickly gained popularity for its exceptional drying qualities and remarkable flavor. Today, the Principe Borghese continues to be a favorite among home gardeners who appreciate its history, versatility, and connection to Italian culinary tradition.

Uses

While the Principe Borghese is famous for drying, it's truly a multi-talented tomato! It excels at creating those intensely flavored sun-dried tomatoes, just as it was traditionally done on the rooftops of Puglia, Italy. These dried tomatoes are perfect for infusing olive oil, adding depth to pasta sauces, or simply enjoying as a flavorful snack.

However, the Principe Borghese is equally delightful fresh! Its concentrated, complex flavor adds a burst of sweetness and tanginess to salads and salsas. Don't hesitate to use it to add depth of flavor to sauces – add a handful or so, the flavor payoff is worth it. You can even extend your enjoyment of these tomatoes well into winter. 

Before the first frost, pull the whole plants with the last of the green fruit and store them in a cool space to slowly finish ripening indoors. The fruit will ripen and keep for months, providing fresh, garden-grown flavor long after the growing season has ended. You can also try your hand at preserving them through canning, pickling, or freezing.

Companion Planting

Beneficial companions: Basil, onions, garlic, carrots, marigolds (to deter pests)

Antagonist pairings: Potatoes, peppers, eggplant (due to shared diseases)

Growing Tip

From seed to ripe fruit, the Principe Borghese tomato takes about 3–4 months to mature in the garden. If you start with 6–8-week-old plants, it will take approximately 70 days after transplanting to enjoy your first harvest. Once the flowers bloom, the tomatoes need another 40–50 days for peak ripeness.

Transplanting

Tomatoes are particularly susceptible to transplant shock. To minimize this, help them adjust to their new environment by hardening off your seedlings for a week or two before planting them in the garden. This means gradually acclimating them to outdoor conditions by placing them in a protected spot where they can experience some sun, wind, and cool (but not freezing) temperatures, starting with an hour a day and increasing the time outside.

Ripening

The ripening process begins with the production of ethylene, a natural growth regulator. The fruit ripens from the inside out, so the center matures and turns red before the color reaches the outer skin. Here's how to know when your Principe Borghese tomatoes are ready to be picked:

• Early signs: Faint white lines crisscrossing at the bottom or blossom end of the fruit indicate that ripening has begun.
• Pink blush: Soon after, the blossom end will start turning pink, indicating that ethylene is being produced. When the pink blush reaches the stem, the fruit is about 75% ripe.
• Deepening red: The pink color deepens to red, starting from the blossom end and working its way upward.

Harvest Tip

A tomato's flavor intensifies as it ripens, thanks to the increased nutrients and sugars the plant pumps into the fruit. For the best flavor, harvest your Principe Borghese tomatoes when they have a touch of pink at the stem end or when they're completely red. To test for ripeness, gently pull or twist the fruit. If it slips easily from the vine, it's ready to be enjoyed!

Handle your ripe tomatoes carefully; they are fragile and won't tolerate rough handling or shipping. Harvest them in the early morning before the sun gets too intense for peak flavor and quality. Cooler temperatures help tomatoes retain moisture and firmness, making them less prone to damage during picking. Some gardeners even believe that tomatoes harvested in the morning have a slightly sweeter flavor. Use or cook your harvested tomatoes within a few days and store them at room temperature, as cool temperatures can cause chilling injury.

Avoid the midday sun when harvesting, which can lead to soft, wilted fruit. Allow any overnight dew to dry completely before picking to prevent the spread of fungal diseases. Gently twist or snip the tomatoes from the vine to avoid damaging the plant. 

Learn More

• Growing Tomatoes 101
• Determinate and Indeterminate Tomatoes - What's the Difference?
• Heirloom Tomato Growing Tips
• Heirloom Tomato Leaves - Potato Leaf vs Regular Leaf
• Blossom End Rot - What To Do
• Fermented Tomato Conserve
• Sicilian Eggplant and Tomato Sauce

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