Rosso Sicilian Tomato
- Bright red ribbed fruits weigh up to 6 ounces
- Firm flesh is perfect for making tomato sauce or paste
- Thin skin bruises easily
- Determinate - Fruit ripens over a 2 week period
- 70-90 days from transplant
(aka Russo Sicilian Togetta) Introduced to SSE by Ann Fuller of Indiana. She received the seed from a man who brought it to the U.S. in 1987 from Sicily where his family had grown it many years. Anne said its slices look like red-petaled flowers (rosso means “red”). Striking crayfish red costoluta (ribbed) fruits weigh up to 6 ounces. Firm pithy flesh is perfect for making tomato sauce or paste. Thin skin bruises easily. Determinate. 70-90 days from transplant.
Learn to Grow Rosso Sicilian Tomato
Start Indoors: 6 weeks before last frost
Germination: 7-14 Days
Plant Outdoors: 24-36” Apart
Support: Cage, stake, or trellis
Instructions - Sow seeds indoors ¼" deep. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm. Plant in full sun.
Ratings & Reviews
Very productive, even after dry conditions hit in the middle of summer. It kept producing right up until end. The plant was a sprawler (I don't prune) and it spread all over my small garden. Other than that it's a winner. I almost consider it more of a paste tomato. Very dense with small seed cavities. Quite tasty and attractive. Nice to just put in a bowl and display them on the table.
small and very tasty
Produced right up till frost in Zone 5 tho fruits were smaller as days shortened. Really delicious. Dense and meaty. Best for eating fresh, a bit difficult to remove skin from between the "lobes." Highly recommend.
Small but mighty. A good producer with few seeds--easy to blanch and peel. Great for juice!
Rosso Sicilian tomatoes
I’m growing these beauties and they’re doing great. Can’t wait to harvest them.
Very prolific tomato. Took the Texas heat very well. Will save the seeds and buy more.