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CHERRY TOMATOES

DAYS TO SPROUT

DAYS TO
SPROUT

7-28 DAYS

MATURES IN

MATURES
IN

60 DAYS

TASTE IT FOR

TASTE IT
FOR

8-16 WEEKS

CARE & HARVEST

Dwarf tomatoes are determinant varieties, meaning they will stop vegetative growth at a certain size. These require very little attention. The most important care is: remove small stems at the nodes, flower pollination and, cut the stem as needed to stop extension of the plant and keep it within the range of your Gardyn.

Move the plant as need be to keep it in the light.

The little yellow flowers produced by your plant will wilt and begin fruiting thanks to pollination. Tomatoes are naturally ”self-pollinate”, usually through wind movement or little bees. However, to ensure pollination, you can hand-pollinate or use small brush to do it. Gently shake the tomato plant by hand replicating the effects of wind, knocking the pollen down into the pistil or – gently, gently – disturb the inside of the blossom with your finger or a small brush.

Tomatoes should be harvested when they are even color (no longer green on one side), the tomato should be slightly soft. Cherry tomatoes should be picked before they look ‘perfectly ripe’ or they can crack if left on the plant. To harvest, twist the tomato until it snaps off, or use garden shears or a knife.

QUICK FACTS

Tomatoes are native to the Americas. Brought back to Europe with explorers, it moved around the continent and was accepted widely by the Mediterranean. Dwarf tomatoes were developed through an intercontinental project by heirloom tomato growers and bred determinant crops to be smaller. Some cultivars have also been cultivated specifically for production in space.

Tomatoes are low in calories and high in nutritive values. High in the antioxidant lycopene and beta carotene. Good source of insoluble fiber. High in vitamin C, K and B9 (folate).

Dwarf tomatoes grow cherry tomatoes. These can be eaten as snacks, in salads, stir fry, with pasta or pizza. It’s the perfect addition to the any food!

ORIGIN // Tomatoes are native to the Americas. Brought back to Europe with explorers, it moved around the continent and was accepted widely by the Mediterranean. Dwarf tomatoes were developed through an intercontinental project by heirloom tomato growers and bred determinant crops to be smaller. Some cultivars have also been cultivated specifically for production in space.

QUALITIES // Tomatoes are low in calories and high in nutritive values. High in the antioxidant lycopene and beta carotene. Good source of insoluble fiber. High in vitamin C, K and B9 (folate).

USE // Dwarf tomatoes grow cherry tomatoes. These can be eaten as snacks, in salads, stir fry, with pasta or pizza. It’s the perfect addition to the any food!

HARVEST TO PLATE RECIPE

Pizza with charred cherry tomatoes & pesto

Photo / Recipe Source: Food & Wine

INGREDIENTS

  • 3/4 pound cherry tomatoes
  • 1/4 cup panko (Japanese bread crumbs)
  • 2 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • 5 basil leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Pizza Dough
  • 3/4 cup coarsely grated aged Gouda (3 ounces)
  • 6 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Basil Pesto

INSTRUCTIONS

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.

GARDYN
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