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🐝 Pollination: Tomatoes require pollination. Flowers develop 4-6 weeks after sprouting. Remove the first set of flower buds that grows to encourage root and foliage development. Hand-pollinate flowers by gently shaking the entire plant to replicate the effects of wind, or gently swirl the inside of blossoms with your finger or a small brush.
🍅 Harvest: Harvest Cherry Tomatoes when they look evenly red up to the stem and feel slightly soft. Don’t let ripe fruit stay on the plant too long, or they may crack! To harvest, twist the tomato until it snaps off, or use garden shears or a knife to cut fruit at their individual stems.
Tomatoes are native to the Americas. When European explorers first brought tomatoes home, people mistakenly believed they were poisonous, and public displays of eating tomatoes became a daring feat. Then, tomatoes moved around the European continent and became widely popular in the Mediterranean region. Heirloom growers developed the first dwarf tomato varieties through an intercontinental project, with some varieties eventually earning a spot for production in space!
Cherry tomatoes offer multiple cycles of flowering and fruiting, and they may continue to surprise you with fresh tomatoes for several months! Tomatoes are a good source of insoluble fiber, low in calories, and high in the antioxidants lycopene and beta carotene, vitamins C, K, and B9 (folate).
Enjoy these dwarf tomatoes as snacks, in salads, stir-fries, pasta, pizza, and so much more. They’re a perfect addition to any meal!
Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
Preheat the oven to 500°. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.
On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel. Spoon one-sixth of the cherry tomato topping on each round. Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set. Remove from the oven and sprinkle each with 2 tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano. Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned. Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.
Tip: the cherry tomato topping can be refrigerated overnight; let return to room temperature before using.
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