Heirloom Tomatoes – Generations of Flavour Heirloom technically refers to open pollinated, free bred cultivars prior to 1945 however there are many varieties that have been selected or bred in a natural way since 1945. This is particularly so for tomatoes and these new forms are referred to as Modern Heirlooms. Mamma Mia is a determinate variety fruiting in eight to ten weeks from planting and has become a favourite for anyone making home made passata!

Flavours/Food Partners

Fresh tomatoes are enhanced by herbs like parsley, chives and celery leaf but Mamma Mia performs at her best when mixed with basil, onion and garlic then baked.

Health/Cooking/Medicinal

Like all tomatoes, Mamma Mia is high in the cancer fighting agent, Lycopene and Vitamin C. Serve in salads, sandwiches or as a side to a good steak. Health benefits can be enhanced by moderate cooking and the firm, dense, meaty texture makes it ideal for sauces and pastes. For a great passata wash fruit then place in clean water, bring to the boil and simmer for 30 minutes. Strain and remove skin, seed and any spent pulp by passing through fine mesh. Add some fresh basil leaves then place in bottle, seal and simmer for another 30 minutes. Cool and store in dark pantry.

Landscaping/Planting

Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.5 to 1.6m stake.

Cultivation/Fertiliser

Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full colour.

Herb Attributes