Just before Labor Day, the tomatoes began ripening. The Italian variety, Costoluto Genova, was one I got from a friend and I had not grown it before. This plant was among the first to have ripe tomatoes this summer. (My Roma and San Marzano tomatoes are not ready yet.) These bright red tomatoes are distinctively ribbed, almost pleated, and very firm. I made salsa from them as well as sauce. I’ve read that this variety is good for tomato juice.
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