Heirloom Slicing Tomato - Chianti Rose

STARTING SEEDLINGS In early spring, start indoors about 6 to 8 weeks before outdoor night temperatures are reliably in the 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside. When 2 inches tall, transplant into individual 4-inch pots, burying stems up to base of leaves. Maintain at 70-75°F (21- 24°C). Feed with half-strength fertilizer every 2 weeks until ready to plant, then gradually acclimate seedlings to outdoor conditions. When nights reach 55°F (10°C), transplant 3 feet apart into rich soil in full sun. GROWING NOTES Prepare soil well with aged manure or compost. Plant several inches deeper than seedlings were growing in containers. Provide strong stakes or tall wire cages at planting time. Mulch to provide even moisture retention; don’t overwater once fruit begins to ripen. HARVEST AND USE For best flavor, pick fully ripe and don’t put these big beauties in the refrigerator! A real summer treat is a simple sandwich of thickly sliced Chianti Rose on good French bread layered with fresh basil leaves and a sprinkling of fruity olive oil. Or, stuff with seasoned rice, top with cheese and bake slowly to perfection.