Patataro tomato: the old variety with potato-like leaves

Patataro tomato

The patataro tomato is a very old variety with an intense flavour, particularly well suited to sauces and ragùs. The fruit is tender and juicy, with very few seeds. Thanks to its low acidity, it's ideal for passata and for cooking with meat and legumes. The name "patataro" comes from its leaves, which resemble those of the potato plant. Each fruit can weigh over a kilogram, which is why the variety is also nicknamed "chilotto" or "kilotto". It has a bright, deep red colour and a rich, firm flesh.

The patataro tomato plant

Botanically Solanum lycopersicum, the patataro tomato plant is hardy and drought-resistant. It has a determinate growth habit, meaning it stops growing once it has produced its last flower cluster. It's grown on the ground without support, spaced 60 cm apart along the row and 130 cm between rows. It adapts to any type of soil, preferring medium-textured, fertile, well-drained ground, ideally with a pH between 6 and 7. Deep tillage (30-40 cm) and the addition of organic matter are recommended when preparing the soil. Although a very hardy species, it's best to wait 3 years before replanting tomatoes in soil where they've grown before. Grafted plants are useful when the correct crop rotation timing can't be respected.

How to sow patataro tomatoes

Patataro tomatoes can be started in a greenhouse in February, or sown outdoors with protection from late March to mid-April. It's advisable to bury the plant deeply at transplanting and add a generous dose of organic matter. Unlike other vegetable species, tomatoes can be transplanted deep, even up to halfway up the stem. What matters is adding quality organic compost near the roots, rich in minerals such as copper, potassium, zinc and magnesium. Transplanting between April and May encourages a more generous harvest, while later transplants extend the picking season further into autumn. For early spring transplants, protect the seedlings with plastic film (ventilated on sunny days); for later transplants, from April to August, use white fleece, removed after 1-2 weeks.

How to grow patataro tomatoes

Growing patataro tomatoes well takes a few key steps. Feed every 3-4 weeks, adding phosphorus and nitrogen as the plant matures. Increase potassium as the fruit develops and keep it up as the fruit swells. Watering should be generous at transplanting, then gradually reduced as the plant grows, keeping the soil cool but not wet. Waterlogging can damage the roots and encourage fungal disease. To stop the fruit touching the soil and rotting, mulch with straw or black plastic. Removing lower and excess leaves improves airflow and light. To prevent fruit splitting, water regularly and don't leave the fruit on the plant too long. Pick the fruit while still slightly underripe and let it finish ripening somewhere cool and dry.

Tips for growing patataro tomatoes

The patataro tomato needs relatively little care, but rewards attention generously. Here are a few tips to get the best from this plant:

Choose a sunny spot sheltered from strong winds.
Avoid soil that's too wet or clay-heavy.
Feed adequately before transplanting and throughout growth.
Water generously but avoid waterlogging.
Mulch the soil to retain moisture and keep weeds down.
Thin out excess fruit to help the rest develop.
Remove dry or diseased leaves.
Harvest fruit when ripe or slightly underripe.
Store fruit somewhere cool and dry.

Diseases and pests of the patataro tomato

The patataro tomato is fairly resistant to the most common tomato fungal diseases, such as alternaria, anthracnose and septoria. It can, however, be affected by other pathogens, including downy mildew, fusarium wilt, verticillium wilt, damping-off and grey mould. To prevent and manage these diseases:

Practise good crop rotation, avoiding the same soil for tomatoes for at least 3 years.
Choose resistant or grafted varieties.
Avoid waterlogging and excess nitrogen fertiliser.
Water at the base of the plant, without wetting the leaves.
Ventilate greenhouses and tunnels well.
Remove and burn diseased plants or plant parts.
Act promptly with copper-based products or other organic fungicides.

The patataro tomato can also be affected by pests such as aphids, mites, thrips, leaf miners, flea beetles, cutworms or nematodes. These insects can damage the leaves, flowers or fruit, and may also transmit viruses or bacteria. To prevent and control them:

Encourage biodiversity in the garden, attracting beneficial insects such as ladybirds, lacewings, hoverflies and bees.
Use companion planting with aromatic or repellent plants such as garlic, onion, basil or marigold.
Set out sticky traps to catch flying insects.
Cover plants with insect-proof netting or fleece to keep pests out.
Remove visible insects or egg clusters on the leaves by hand.
Spray infusions or decoctions of nettle, garlic, chilli or tobacco.
Use organic products such as pyrethrum, Bacillus thuringiensis or neem oil.

Properties of the patataro tomato

The patataro tomato is rich in health benefits. Its main components include:

Water, which makes up 94% of its weight and helps hydrate the body and support diuresis.
Carbohydrates, providing energy in moderate amounts (3.5 g per 100 g).
Fibre, which supports healthy digestion and a feeling of fullness (1.2 g per 100 g).
Plant protein, which contributes to tissue formation, present in small amounts (0.9 g per 100 g).
Fat, which is virtually absent (0.2 g per 100 g) and made up of heart-healthy unsaturated fatty acids.
Vitamins, notably vitamin C (14 mg per 100 g), with antioxidant action and immune support; vitamin A (42 mcg per 100 g), good for eyesight and skin; vitamin K (7.9 mcg per 100 g), which supports blood clotting; and B-vitamins (B1, B2, B3, B5, B6 and B9), involved in energy and nervous system metabolism.
Minerals, including potassium (237 mg per 100 g), which regulates blood pressure and fluid balance; phosphorus (24 mg per 100 g), for strong bones and teeth; magnesium (11 mg per 100 g), which helps with stress and muscle cramps; calcium (10 mg per 100 g), which helps prevent osteoporosis; iron (0.3 mg per 100 g), which helps prevent anaemia; zinc (0.2 mg per 100 g), which supports the immune system; copper (0.1 mg per 100 g), which aids iron absorption; and selenium (0.1 mcg per 100 g), with anticancer properties.

Besides these essential nutrients, the patataro tomato also contains phytochemical compounds with beneficial health effects, including:

Lycopene, the red pigment responsible for the tomato's colour and a powerful antioxidant. Lycopene protects cells from damage caused by free radicals and UV rays, and also lowers the risk of cardiovascular disease,