Santorini Tomato (Lycopersicon lycopersicum): small ribbed variety dating to the end of the 1800’s. Highly productive, of unique taste, it is very traditional and popular in Santorini, its place of origin, hence its name. It has historically been grown with little water so it is well adapted to dry or arid environments, it also has good resistance to plant diseases

It is pretty versatile, good for salads, sauces, and preserves, it is tasty, sweet, just a bit acid. The plant is tall and indeterminate, a bit of the exotic Mediterranean at home. Easy and tasty.