This month’s seed kit features Large Red Cherry Tomatoes. To support our environment, some seed kit materials are now available digitally. Follow the link to download a fillable planting log to print from home!
Large Red Cherry Tomatoes
Large Red Cherry Tomatoes are nutrient-rich, containing vitamins A and C, calcium, iron, and potassium. They are an excellent source of fiber and antioxidants and taste great too!
Planting Instructions
Culture: In the Bay Area, tomato seeds start best indoors in March and then transplanted 6–8 weeks later (mid to late May) to a garden or large outdoor pot. Tomato plants grow best in warm weather (65°F–90°F) and require at least 6–8 hours of sun daily. Keep soil moist—not saturated—until seedlings emerge (5–14 days). Thin to one seedling per container. Water regularly to keep soil evenly moist—do not let soil fully dry between watering.
Transplanting: When seedlings are 6–8 weeks old or 5–6 inches tall, they are ready to be transplanted outdoors. For a strong root system, plant your starts deep in the soil – burying 2/3 of the stem. The tiny white hairs on your tomato plant will develop into roots. You may want to acclimate (harden) your plants to the outdoor weather conditions before transplanting outdoors. Harden your plants by placing them outside in a cooler, shady area for an hour and then bringing them back inside. Continue to harden your plants by repeating this process for 1-2 weeks, gradually moving your plants into the sun and closer to their permanent transplant location.
Harvest: Tomatoes will reach maturity in about 80 days. For best quality, harvest tomatoes when they are fully ripe (slightly soft when squeezed and red in color). If harvested early, tomatoes will ripen off the vine. The process can be expedited by placing underripe tomatoes in a paper bag alongside a banana.
More About Large Red Cherry Tomatoes
Wild tomatoes are native to the Andean states of Bolivia, Ecuador, and Peru in South America. It is believed that the tomato was first domesticated by the native populations of Mesoamerica around 7,000 years ago. The tomato was later introduced to Europe by Spanish explorers in the 16th century, and then to North America by European settlers. The English word “tomato” and the Spanish word “tomate” are derived from the Náhautl (Aztec) word “tomatl.” Today, the tomato is one of the most popular vegetables, with thousands of varieties grown worldwide.
One such variety is the cherry tomato. The history of the cherry tomato is highly contentious as many groups of people claim to have invented it. Most of these claims are unsubstantiated and contradicted by written descriptions of the variety found in a book called Pinax Theatri Botanici by Gaspard Bauhin, published in 1623. However, the popularization and development of modern varieties of the cherry tomato can be credited to Marks & Spencer, a British grocery and clothing retail chain, who worked with British growers and Israeli scientists to develop a flavorful cherry tomato variety with a longer shelf life, ideal for their stores.
Roasted Cherry Tomato Sauce
Serves: 4 Prep time: 15 minutes Cook Time: 75 minutes
Ingredients:
- 2-3 lbs. of cherry tomatoes, stems removed
- 1 large onion, chopped
- 4 cloves of garlic, smashed, skin removed
- ¼ cup of extra virgin olive oil
- 5 thyme sprigs
- 4 basil leaves
- ½ tsp. of kosher salt
- ¼ tsp. of ground black pepper
- Additional salt and pepper to taste
Instructions:
- Preheat oven to 400°F. In a bowl, combine tomatoes, onions, garlic cloves, and thyme sprigs, with olive oil, salt, and pepper. Toss to coat vegetables. Line a rimmed sheet tray with parchment paper. Lay the tomatoes mixture in a single layer.
- Place sheet tray in the oven and roast for 45-50 minutes until tomatoes have burst and shriveled, and onions are caramelized. Remove from oven and allow to cool for 10–15 minutes. Discard thyme sprigs.
- Transfer tomato mixture with juices to a saucepan or blender. Add basil leaves. Using an immersion blender, blend until you reach your desired consistency and texture.
Heat sauce for 10-12 minutes over medium-low heat. Season to taste. It will stay fresh for up to one week in the refrigerator or up to three months in the freezer..
Craft: Paper Tube Windsock
You’ll Need:
- A paper tube from toilet paper or paper towel roll
- Scissors and a hole punch
- A piece of paper
- Colored pencils, markers, or crayons
- 7 pieces of ribbon and/or yarn cut into 2–3-foot lengths
- Glue or tape
Instructions:
- Cut paper wide enough to cover the length of the tube and long enough to wrap around the tube once.
- Decorate the paper as desired.
- Tape or glue decorated paper around the tube.
- Punch two holes near the top of the tube and six holes around the bottom.
- Attach a length of yarn or ribbon to the top two holes. This will be the windsock hanger.
- Loop or tie the remaining ribbon through the holes around the bottom.
- Hang it up and enjoy!
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