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These seeds grow a variety with a striking colour ranging from red-orange to dark green at the top. The tomatoes are sweet yet slightly tangy. Once ripe, enjoy them raw or use them in sauces.
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The Camone tomato, also known as the Sardinian tomato, is a variety with a distinctive red-orange colour and the typical green "shoulder" near the stem. Introduced in Sardinia in the late 1980s for its resistance to the plant diseases affecting greenhouse crops, it is now grown successfully in Sicily, Puglia and Piedmont too.
It belongs to the Solanaceae family, with a climbing habit and indeterminate growth: it can exceed 2 metres in height, which is why it always needs support.
The fruit is round and smooth, medium-small in size (50-60 g), with firm, crunchy flesh and a well-balanced sweet-sour taste, enriched by a subtly savoury note that recalls the coastal origin of the growing areas.
Sow in seedbeds between February and March, then transplant into open ground from April to June, once temperatures are stably mild (at least 15 degrees).
It prefers soil rich in organic matter and well-drained, fertilised about 20 days before transplanting. Keep about 40 cm between plants and 80 cm between rows.
Ensure a sunny position and water regularly, avoiding waterlogging that favours fungal diseases. The plant needs to be staked or trellised throughout its growth cycle.
In pots, it needs a large container (at least 30-40 litres) and a sturdy stake from the moment of transplanting. In open fields, good air circulation between plants reduces the risk of moisture build-up on the foliage.
The main threats are downy mildew and early blight, both favoured by excess humidity: prevent them with base watering and good ventilation. Aphids and cutworms can attack leaves and fruit, controlled with targeted treatments or beneficial insects.
Rich in lycopene, vitamin C and potassium, the Camone tomato supports cardiovascular wellbeing and is a natural antioxidant. Its balanced flavour makes it perfect raw, simply with a drizzle of extra virgin olive oil and a pinch of salt.