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GREEK DOMATO. A mid-season tall variety up to 1.8 m high, developed by Athonite monks in Greece. The variety is over 100 years old. The plant is indeterminate, compact, branched, requiring staking and training, preferably to a single stem. It is distinguished by a very high yield – up to 10-12 kg per bush – and a long fruiting period. The fruits weigh 150-200 g (individual specimens can be larger), round or flat-round in shape, with a smooth, glossy, and dense skin of a bright red color.
The flesh is meaty, juicy, aromatic, with a classic, rich tomato taste that combines sweetness and a slight tartness. Due to the high dry matter content, the fruits are ideal for making thick juices, pastes, ketchups, as well as for fresh consumption, in salads, for pickling, and brining. The variety is an heirloom (open-pollinated) variety, not a hybrid, allowing seeds to be saved for subsequent plantings.