Assisi Tomato (Solanum lycopersicum)
This rare heirloom variety from Assisi, Italy has a rich umami flavor and hints of minerals. The glorious lobes of this medium sized tomato make it aesthetically unique and the plants are very productive. The meaty flesh make this a great variety for salads and sandwiches and the shape makes it a great variety to stuff too. The color of the fruits is generally solid red though the occasional fruit has some yellow flesh streaked within. Generally 300-400 gram fruit occasionally over 1lb. (Indeterminate)
Origin:Â The parent seed of our Assisi tomato was given to us by a friend and monk who lived at the Abbey of St. Peter in Assisi, Italy until his passing. Founded in the 10th century, the Abbey is inhabited by a small community of monks belonging to the Cassinese Congregation. The monastery has supported a hospital for the sick, an agricultural colony, and an orphanage run by the Stigmata Sisters.Â
Recipe Idea:Â Our friend, the late monk Lucca, recommended a simple preparation for Assisi tomatoes. Heat olive oil in a pan and brown chopped garlic, chili flakes and pine nuts. Add diced Assisi tomatoes along with a dash of red wine and simmer. Serve the sauce over your favorite pasta with some chopped basil. Buon appetito!
(Approximately 20 seeds per packet)
Germination Rate: 90% tested 7/25/25
Planting Instructions: We recommend starting tomato seeds indoors in a bright and warm location 4 to 6 weeks before last frost date in spring. Transplant after danger of frost in full sun and trellis. Â
