Having tomato crops was not easy as the farmers had to fight for enough space, while the grape vines were all over the place. Despite that fact the tomato crops have spread and expanded since the 1950s.
What are the main characteristics of this so popular fruit? Pachino tomato is a plant that produces fruit 15 to 20 days prior to the other varieties.
The tomato pants depend on the climate of the region, where they are cultivated. The perfect surroundings include no drastic changes of the temperature and isolation…

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That is the reason why, the tomatoes are cultivated in covered tunnels, which are uncovered during the summer. In that way drastic changes in temperature are avoided. In order to have a good crop of Pachino tomatoes you have to follow the following rules; find a place with the perfect coastal climate and control the salinity of the water used to irrigate your plants.

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Of course, there are three types of Pachino tomatoes; round, smooth or cherry. The round and smooth tomatoes are usually bright green, while the cherry ones grow in bunches and have a bright red color.

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All the types have a fantastic flavor. They taste sweet having a very smooth and shiny skin, which is characterized by its durability. Moreover they grow vertically having one or two productive branches. Their secret is that they are irrigated with ground water.

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As for their salinity the water used for their irrigation has a salt content of 1,500 to 10,000 ms. Pachino tomatoes are picked by hand when the fruit becomes ripe, about 3 to 4 days after the beginning of the plant’s productive cycle.

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The best way to eat them is raw in salads, but you can also use them in pastas, pizzas or vegetable soups. The traditional recipe for these specific tomatoes in Sicily is to dry them in the sun. After that the dried fruits are conserved in oil and used in making bruschette and tartines!

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