When it comes to dwarf-type tomatoes, Tiny Tim is a reference point for the category, with a pedigree that dates back to 1800. Interest in dwarf tomatoes began in Europe in the late sixteenth century. In the following four centuries, notable horticulturalists and seedsmen contributed to the breeding selection, leading to, among many other varieties, this compact tomato, developed in 1949 at the University of New Hampshire. The result is astonishing: an erect, tree-like plant with short branches, curled to wrinkled leaves of a remarkably deep green colour and, last but not least, clusters of delicious, cherry-size, bright red fruits!
VARIETY Tiny Tim
SHORT DESCRIPTION Not the ukulele player but, nevertheless, a classic
QUANTITY 200 seeds
PLANT SIZE Height30 cm Width25 cm
SOWING IndoorFeb-Mar OutdoorApr-May
TIMING Germination10-20 days Harvesting50-60 days
SPACING When sowing3-5 cm; Depth 0,5 cm When transplanting 20-30 cm
GROWING SunligthFull sun. SoilWell-drained, light and fertile soil. WateringRegular watering, up to twice a day. FeedingHeavy feeder.
CARING Expert tipDwarf-type tomatoes can be vulnerable to soil-born diseases as they tend to grow very close to the ground. Prevention is the key: grow them in a container, use sterile potting soil and organic mulch, and trim any ground weeds.
SUPPORTING Pollinators Although tomatoes are self-pollinating plants, pollinators will increase fruit set.
Pests The strong smells of onions and garlic will deter pests from the area around a tomato plant.
HARVESTING A tomato is at its flavour peak when it becomes deep red in colour and has a firm texture when the fruit is squeezed gently. Cut them off the plant with scissors and keep a short stub of stem attached to prevent rotting.
EATING Medicinal propertiesRich in nutrients and vitamins. Helps protect cells from aging. How to eatTiny Tims are suitable for any cherry tomato recipe. They are good raw in salads, and we find Tiny Tims delicious when roasted. Cut the tomatoes in half, toss with olive oil and sprinkle with salt and a pinch of sugar, oregano or thyme, black pepper and a couple of garlic cloves. Place them in the oven in a single layer, and roast until they taste like candies!