Tomatoes Crimson Camello - Renee&
Tomatoes Crimson Camello - Renee&
Tomatoes Crimson Camello - Renee&
Tomatoes Crimson Camello - Renee&
Tomatoes Crimson Camello - Renee&

Tomatoes Crimson Carmello - Renee's Garden Seeds

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Solanum lycopersicum 

EXCLUSIVE – Bred in France especially for fresh eating, plump Crimson Carmellos will satisfy all your tomato fantasies. The round red juicy fruits have the perfect sweet to acid balance that translates to exquisite taste. Big 4 to 5 inch Carmellos are borne in abundance on vigorous disease resistant and widely adapted indeterminate vines. Savor their sun warmed sweet flesh sliced fresh from the garden, in salads, pastas or wherever you crave rich tomato flavor.

(Fusarium, Verticilium, Nematode and TMV resistant)
Seed Count: Approx. 20-25 / Weight: 0.08 g

Sow Seeds Indoors

Days To Germinate

Transplant Outdoors
In Full Sun

Mature Height

Transplant To Harvest

Feb. – March

7 – 14 days

April – June

4 – 6 feet

Approx. 70 days

STARTING SEEDLINGS

In early spring, start indoors about 6 to 8 weeks before outdoor night temperatures are reliably in the 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80°F (27°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into individual 4 inch pots. Maintain at 70°F (21°C). Feed with half-strength fertilizer every 2 weeks until ready to plant. When nights reach 55°F (13°C), gradually acclimate to outdoor conditions. Plant these vigorous indeterminate climbers 3 feet apart into rich soil in full sun.

GROWING NOTES

Prepare soil well with aged manure or compost. Plant several inches deeper than seedlings were growing in containers. Provide strong stakes or tall wire cages at planting time. Mulch to provide even moisture retention; don't overwater once fruit begins to ripen.

HARVEST AND USE

Pair juicy slices with minced basil and a drizzle of fruity olive oil or toss chopped Carmellos with fresh herbs, garlic, hot pasta and grated cheese for simple summer feasts. Don’t store ripe tomatoes in the fridge as it dulls their sweet full flavor.

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