Redorta is the giant San Marzano. Named after Mount Redorta in the hills above Bergamo, where Franchi Sementi has been based since 1783. The fruits reach 350g. Dense flesh, very few seeds, low water content. This is the tomato you want if you are making real passata.
Indeterminate variety, so it keeps growing and producing all season. In a polytunnel or against a south facing wall, one plant can give you enough sauce tomatoes for months of pasta. Stake it well because the fruits are heavy.
ðą Sowing: February to April (indoors)
âïļ Light: Full sun, sheltered south facing position
ð§ Water: Deep and consistent at the base, avoid foliage
ðĄïļ Germination: 7 to 14 days at 18 to 24°C
ð Height: Up to 180 cm (cordon), space 50 to 60 cm
âģ Harvest: Approx 80 to 90 days from transplanting
ðŋ Growing tips for Ireland Start seeds early indoors in February or March with a heated propagator. Irish summers are shorter, so every extra week counts with large fruited tomatoes. Harden off carefully before transplanting after last frost (late May in most of Ireland).
Plant deeply, burying the stem up to the first set of leaves to encourage a stronger root system. Remove side shoots regularly and feed weekly with a high-potash fertiliser once the first fruits set. In a cool summer, remove leaves below the lowest truss to improve air circulation and focus energy on ripening. A polytunnel or south facing wall gives the best results in Irish conditions.
