A medium-sized, round, bright red variety known for their high-yields and exceptional flavour. These hardy tomatoes thrive in Canada’s varied climates, from the mild Pacific coast to the shorter growing seasons of the Prairies. They are an indeterminate type, meaning they continue to produce fruit throughout the growing season. With a delightful balance of sweetness and acidity, these tomatoes are versatile and perfect for a variety of dishes, including salads, sandwiches, and sauces.Pair well with companion plants like basil, garlic, onions, marigolds, and nasturtiums, which can deter pests and promote growth. Where Can You Grow Alicante Tomatoes They are ideal for greenhouses, raised beds, or large containers. Ensure a sunny spot with at least 6-8 hours of sunlight daily. History and Historical Uses Alicante tomatoes originated in the UK, where they became popular for their reliability in cooler climates and shorter growing seasons. Known for their high yields and excellent flavor, they were introduced to Canadian gardeners in the mid-20th century as part of efforts to diversify and strengthen cold-climate agriculture. Historically, Alicante tomatoes have been prized for fresh eating and preserving, making them a staple for home gardeners seeking robust and versatile varieties. Canadian Zone Information Zones 8-9: Sow seeds as early as January or February, transplant in April, and enjoy a longer harvest season from late June into October. Zones 5-7: Sow seeds indoors in late February to mid-March. Transplant outdoors in May, harvesting from July through September. Zones 2-4: Sow seeds indoors in late March or early April and transplant after the last frost in late May or early June. Harvest from mid-July to early September (In greenhouse). Seed Saving Tips for Future Supply To save seeds from Alicante tomatoes, use the wet seed processing method: Choose the Best Fruit: Select ripe, healthy tomatoes with desirable traits for seed saving. Extract the Seeds: Slice the tomato and scoop the seeds, along with their surrounding gel, into a clean container. Fermentation: Add a small amount of water to the container and let it sit uncovered for 2-3 days at room temperature. Stir daily to break up the gel. Rinse and Dry: Once the seeds settle at the bottom, pour off the liquid, rinse the seeds thoroughly with water, and spread them on a clean towel or screen to dry. Freeze: Once completely dry, freeze the seeds for 24-48 hours to remove any bugs, mimic winter dormancy, and extend shelf life. Store: Store seeds in an airtight container with silica gel for moisture control. Seeds are viable for approximately 5 years. Certified Organic by Islands Organics Producers Association (Cert#1962)
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