Heirloom Tomatoes – Generations of Flavour With its origins somewhere in central America and the name coming from German (“reise” is German for ‘travel’) this ugly fruit is prized for the ability to tear it apart a piece at a time and eat as you walk. It is a true Heirloom having been cultivated for centuries.

Flavours/Food Partners

Cherry and grape tomatoes partner well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme when cooked or when fresh they are enhanced by herbs like parsley, chives and celery leaf. They are a tangy snack when eaten whole on their own.

Health/Cooking/Medicinal

Like all tomatoes, Reisetomate are high in the cancer fighting agent, Lycopene and also in Vitamins A, B1, B2 and C. The bright red tomatoes taste quite sour, and are best eaten fresh with mozzarella, basil and a fig or quince paste to mellow the strong acidity. Alternatively bake with olive oil, garlic and sweet spring onions to make a tangy sauce.

Landscaping/Planting

Plant in an airy, sunny position in well drained soil or very large pots. They are high yielding but in a single flush and do not require a stake. They produce a central fruit with little babies on the side.

Cultivation/Fertiliser

Like all tomatoes it must receive 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. Harvest when fruit is full color.

Herb Attributes