Sara's Galapagos Tomato - The Red Jewel
These tasty, sweet, full flavored prolific blood red currant sized tomatoes are very early, but produce over a long season. These tomatoes were brought from the Galapagos Islands by Sara Goldman, daughter of tomato aficionado Amy Goldman.
These high yielding plants produce small, jewel-like tomatoes with a sweet flavor sure to be devoured in the garden!
Like most of the smaller tomatoes, they are tolerant of a wide range of seasons and temperatures, as they need less water than their larger counterparts.
These are different than the Wild Galapagos Tomato, a golden cherry sized tomato that is indigenous to the island.
Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century.
Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!
Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground.
- Wild Galapagos Tomato
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- 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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