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$1.78The Story
Solanum lycopersicum
Grape Tomato
Bronze Torch’s tall vines bear multiple cascading clusters of elongated, pointed 2-3 inch rich crimson fruits overlaid with bronzey-gold stripes. Best of all, they are just delicious, with a sweet and well-balanced full tomato flavor. Bronze Torch fruits keep especially well after picking, and the vines produce abundantly over a long harvest season. Bronze Torch tomatoes are terrific for snacks, in salads and really luscious cut in half and roasted long and slow with olive oil and garlic.
Seed Count: Approx. 16 / Weight: 50 mg / F-1 Hybrid / Indeterminate
| Sow Seeds Indoors | Days to Germinate | Transplant Outdoors in Full Sun | Mature Height | Transplant to Harvest |
| February - March | 7 - 14 Days | May - June | 5 - 7 ft. | 70 - 75 Days |
STARTING SEEDLINGS
In early spring, start indoors about 6 to 8 weeks before outdoor night temperatures have reliably reached 55°F (13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside.
When 2 inches tall, transplant into individual 4 inch pots, burying stems up to base of leaves. Maintain at 70°F (21°C). Feed with half-strength fertilizer every 2 weeks until ready to plant, then gradually acclimate seedlings to outdoor conditions. When nights reach 55°F (13°C), transplant 3 feet apart into rich soil in full sun.
GROWING NOTES
Prepare soil well with aged manure or compost. Plant several inches deeper than seedlings were growing in containers. Provide firmly anchored strong stakes or tall wire cages at planting time. Mulch to provide even moisture retention; do not overwater once fruit begins to ripen.
HARVEST AND USE
Plants will grow tall and heavy with fruit clusters, so provide sturdy supports. For best flavor, pick only when fully ripened to rich red with gold-bronze streaks. Don’t refrigerate; these pretty fruits keep well in a countertop basket. Enjoy fresh, or try a quick sauté with garlic in good olive oil just until they burst, then sprinkle with fresh herbs.
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Description
Solanum lycopersicum
Grape Tomato
Bronze Torch’s tall vines bear multiple cascading clusters of elongated, pointed 2-3 inch rich crimson fruits overlaid with bronzey-gold stripes. Best of all, they are just delicious, with a sweet and well-balanced full tomato flavor. Bronze Torch fruits keep especially well after picking, and the vines produce abundantly over a long harvest season. Bronze Torch tomatoes are terrific for snacks, in salads and really luscious cut in half and roasted long and slow with olive oil and garlic.
Seed Count: Approx. 16 / Weight: 50 mg / F-1 Hybrid / Indeterminate
| Sow Seeds Indoors | Days to Germinate | Transplant Outdoors in Full Sun | Mature Height | Transplant to Harvest |
| February - March | 7 - 14 Days | May - June | 5 - 7 ft. | 70 - 75 Days |
STARTING SEEDLINGS
In early spring, start indoors about 6 to 8 weeks before outdoor night temperatures have reliably reached 55°F (13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside.
When 2 inches tall, transplant into individual 4 inch pots, burying stems up to base of leaves. Maintain at 70°F (21°C). Feed with half-strength fertilizer every 2 weeks until ready to plant, then gradually acclimate seedlings to outdoor conditions. When nights reach 55°F (13°C), transplant 3 feet apart into rich soil in full sun.
GROWING NOTES
Prepare soil well with aged manure or compost. Plant several inches deeper than seedlings were growing in containers. Provide firmly anchored strong stakes or tall wire cages at planting time. Mulch to provide even moisture retention; do not overwater once fruit begins to ripen.
HARVEST AND USE
Plants will grow tall and heavy with fruit clusters, so provide sturdy supports. For best flavor, pick only when fully ripened to rich red with gold-bronze streaks. Don’t refrigerate; these pretty fruits keep well in a countertop basket. Enjoy fresh, or try a quick sauté with garlic in good olive oil just until they burst, then sprinkle with fresh herbs.
