Brandywine tomato

About Brandywine tomato


Brandywine Tomato

Brandywine tomatoes are one of the best tomato flavors that the thought of a juicy bite of a red ripe tomato can bring water to your mouth. It is a large tomato with thick pink fleshy tomatoes and potato leaves have smooth, ovate, finely pointed leaves.
Full red Brandywine tomatoes taste non-acidic and have a nice aroma. Larger plants give high yields of eight to twelve ounces of fruit in four to six clusters. This red tomato is produced throughout the summer months. In Latin America, this red tomato is found in winter and occasionally. This red tomato is a member of the Nightshade or Solanaceae family. Red Brandywine tomatoes are well-known for their large-bodied and delicious flavors, such as the “beefsteak” tomato, which can be enjoyed fresh after harvest. There are several nutrients in red brandy tomatoes. They contain major carotenoids, including large amounts of lycopene, a powerful antioxidant. It is rich in Vitamin A, Vitamin D and Potassium. And contains fat-free and negligible amounts of sugar and calories.
This tomato is suitable for different recipes. These are delicious on their own, with just a pinch of salt and a few basil flavors making it even more incomparable. These can be used in salads with red onions and vinegar.



In 1982, a man named Ben Quisenberry preserved these tomato seeds. He got these tomato seeds through a Ohio gardener who got them from a woman named Doris Suduth. He said they had been in his family for more than 80 years. Brandywine was a family heirloom that emerged from commercial diversity through selection. Johnson and Stokes also introduced a variety called Brandywine.


Brandywine Tomato Recipe


Brandywine tomato sauce



1 large brandy wine tomato

1-2 garlic

1-2 tablespoons fresh basil

Sea salt and pepper (to your taste)

2 tablespoons cream or full-fat coconut or 1-2 tablespoons full-fat yogurt



Cut the tomatoes into small pieces and place in a saucepan. Add garlic. Add coconut milk or full-fat yogurt. Continue cooking. Heat the mixture a little (5 minutes) with sea salt and pepper to your taste. When using yogurt, remove from heat and add salt and pepper. Serve the sauce when done.


Brandywine tomato printer-friendly recipe



1 Brandywine tomato sauce

1/4 cup white chopped onion

2 small or 1 large sweet small piece of potato

2 large green kale leaves

1/2 medium-cut zucchini

2 cups chopped cauliflower

1/2 cup boiled beans

1 teaspoon fresh basil

Sea salt and pepper (to your taste)



Put the sweet potatoes and onions in a container. Place the pot in a saucepan with two inches of water on the bottom. Put it in the oven and heat it. Cover with a lid with a little water. Steam the sweet potatoes and onions for 7 minutes. Add green kale and cauliflower, and steam for another 4 minutes. Add the zucchini and cook for another 3 minutes. When cooking vegetables then make Brandywine tomato sauce or reheat it. Just add black beans to the sauce to warm up. Transfer the vegetables to a dish and top with the sauce. Season with sea salt, fresh basil and pepper. Serve when done.

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