Print This PageMargherita
Pizza Margherita is the essence of summer - from the scent of chopped basil to the texture of fresh mozzarella. But the most important ingredient has to be the tomatoes, just slightly roasted. The tomato brings everything together. Margherita hybrid tomato is an outstanding variety for all of your cooking needs. The fruit are an elongated saladette shape with deep red color and thin skin. They can be eaten fresh, but really should be saved for cooking. Roasting brings out their best flavor. If pizza is too much to tackle on a sweltering afternoon, chop and broil (or roast whole on the BBQ) Margherita and toss with warm pasta, fresh basil, olive oil, and your favorite cheese. Plants are determinate and have great set. Cylindrical fruit ripen uniformly and weigh 5-6 oz.
