The best-flavoured tomatoes grow in a Mediterranean climate and mostly it has been said, in poor soil. Tomatoes obviously like to struggle for their survival and nourishment and this can give the fruit more concentration; even though they can be very oddly shaped and often, quite small.

Italians have an instinctive understanding of their various varieties and most importantly their specific use. At any Italian market you find the same tomato seed -seller also selling the plants, fruit,to the end use that could be anything from stuffed, dried, cooked in a tart or simply bruschetta al pomodoro

There are two main types of tomato - indeterminate (cordon) and determinate (bush). The former needs to have its 45-degree side shoots removed and the top shoot too, while the bush variety doesn't. There are more cordon varieties than bush, and the bush tend to be smaller. Cordon varieties will need to be staked.
Franchi Sementi packets contain a large seed quantity on average anything from 200-450 seeds! Minimum germination rates are on the back of the packets however most are at 75% with pure specimen of 97%.

Growing them in New Zealand

In August/September start sowing indoors in trays with good quality seed raising mix. Germination takes approx 12 days. Sow about 2cm apart. Keep the trays moist but not wet until the seeds sprout. Transplant your seedlings into larger pots when the first true leaves come through. You should acclimatise the plants before transplanting into the garden. When the threat of frost has gone plant them in their spot putting them in a bit deeper than most vegetables- the soil should come up to the first set of leaves.

They are heat-loving plants so make sure they are in an open sunny position in your garden providing protection from wind and chills. In hot areas maybe a little shade from the harsh midday sun. Ensure you water regularly and feed with compost/manure or a general fertiliser.

Eating them

All our current range with the exception of San Marzano are suitable for raw eating although as a simple guide they can also be used in the following way.

For fresh salads and light sauces -Costoluto Fiorentino, Cuor di Bue, Pantano, Cherry,Astro Ibrido F1

For making heavier sauces and Passata (Puree) San Marzano

For drying- Cherry, San Marzano, Principe Borghese (some Italians turn this plant upside down after the season and hang them green in a airy indoor space, so they last into mid winter)

For stuffing Red Pear,Costoluto Fiorentino, Red Pear sel Franchi

Awesome in tarts -Saint Pierre and Marmande with some fragrant sweet maggiorana