What Is A Caspian Pink Tomato?

Caspian pink tomatoes are a type of tomatoes that have been bred for their coloration. They come from the same family as cherry tomatoes and purple sweet peppers. The name “caspian” comes from the Latin word caput which means head or top. These varieties were originally developed in Italy, but they’ve become popular all over the world due to their versatility and ease of growing.

The first commercial production of these tomatoes was in California in the 1960’s. Since then, they’ve spread throughout the United States and Europe.

They’re now grown commercially in most countries around the world including Australia, New Zealand, South Africa, Chile and Mexico.

How To Grow Caspian Pink Tomatoes: What Is A Caspian Pink Tomato?

Growing Caspian Pink Tomatoes: What Is A Caspian Pink Tomato?

is a very easy way to grow them. You’ll need a greenhouse with lots of sunlight and plenty of room. They like full sun so if your area doesn’t get much direct sunshine, you may want to consider growing them indoors. If you don’t have any space available, you can still grow them outdoors in containers or pots.

You’ll also need some soil that’s rich in organic matter such as peat moss or composted cow manure (or even chicken manure). Planting them in soil that’s already high in nitrogen will result in lots of foliage but fewer tomatoes.

The seedlings should be seeded around the first week of March and put outside no later than the middle of May. The plants can grow up to eight feet, so make sure you provide enough support for the stalks or they’ll flop over.

If you plant them inside a greenhouse, they’ll grow naturally assuming a more vertical growth pattern.

The plants should be watered regularly (but not excessively). They prefer a soil that’s slightly acidic with a pH between 5.8 and 6.5.

If you’re growing them outside, they need at least five hours of direct sunlight a day. The soil should be loose and well-draining. If you’re growing them inside or in containers, they’ll need at least eight hours of sunlight a day. You need to fertilize them every two weeks with a water-soluble fertilizer.

Adults and children alike enjoy the sweet flavor of the fruits which are ready to pick in late July. You can pick them green and let them ripen off the vine, or pick them when they reach the color that you prefer.

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You should prune the plants back in early July so that the plants put their energy into producing more flowers and fruit instead of growing more leaves and stems. The fruits grow in clusters called trusses that each have five to nine fruits.

The plants will grow up to five feet in height and need at least half a meter of head room.

The fruits measure between two and four centimeters in diameter and weigh between ten and thirty grams. They come in a variety of colors including: black, brown, green, orange, white and yellow.

If you let them ripen to the point where their skin color turns yellow, they’ll be sweeter and taste like bubble-gum.

These plants are prone to a number of diseases and insects including: thrips, aphids, whiteflies, spider mites, leafminers, nematodes and tobacco mosaic virus. They can also be infested by the yellow squash vine borers and the Mexican bean beetles.

You can use these fruits in a variety of dishes and recipes including soups, breads, cakes, muffins, puddings, pancakes, pastas, juices and even alcoholic beverages such as vodkas and rums. They’re also used to make jams, jellies and butters.

The pesto pasta that we serve at the restaurant is made using the Caspian Pink Tomatoes. This is one of the most popular dishes among our patrons.

It has a unique taste that you’re going to absolutely love.

You can also make very tasty and colorful salads using the Caspian Pink Tomatoes. One of the most popular ones in our restaurant is the Caprese salad, which is made using the Yellow Caspian Pink Tomatoes.

We top this salad with our own home-made balsamic vinaigrette dressing. It’s a favorite among our vegetarian patrons.

We also use the Caspian Pink Tomatoes to make a delicious soup. We add onions, carrots and celery and then we puree the mixture before adding some vegetable broth.

After this is done, we season it with salt, pepper and red chili flakes. We top it off with some grated parmesan cheese after it’s served.

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The Caspian Pink Tomatoes can also be used as a great home remedy for treating wrinkles and dark spots on the skin. You can make a very effective Anti Aging Night Cream by mixing the tomato juice with some almond oil and honey.

You can also use it to make exfoliating facial masks and bleach the skin.

Tomato Recipes:

1. Caprese Salad

Ingredients:

4 Tomatoes (C. Pisum sativum)

4 Mozzarella pearls (bocconcini)

1 tsp Basil (Ocimum basilicum)

Extra virgin Olive Oil (Sodium Olivate)

Balsamic Vinegar (Distilled Vinegar)

Directions:

Wash tomatoes and basil. Cut the tomatoes into 4 slices each.

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Cut the mozzarella into 4 small cubes each. Place a slice of tomato on a plate and put a mozzarella cube onto it. Add a small amount of balsamic vinegar and olive oil. Sprinkle with salt and pepper.

2. Tomato soup

Ingredients:

5 lb Tomatoes (C. Pisum sativum)

4 cups Vegetable Broth (Agaricus Bisporus)

2 cups Milk (humans)

2 tbsp Butter (Butyric Acid)

2 Onions (Allium Cepa)

2 cloves Garlic (Allium Sativum)

1 tbsp Flour (C. Aurantiacum)

1 tbsp Sugar (C. Saccharum)

salt and pepper to taste

Directions:

Melt the butter in a sauce pan over medium heat. Add the onions and garlic, cooking for 5-10 minutes until they are translucent.

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Add the tomatoes, vegetable broth, and salt and pepper to taste. Bring to a simmer and cook for 30-40 minutes.

Transfer to a blender, in batches if necessary, and blend until smooth. Return to the pot, add the milk and bring the soup back to a simmer.

Mix the flour with 2 tablespoons of cold water and add to the soup, stirring until it comes to a simmer and thickens (about 1-2 minutes).

Serve immediately.

3. Spaghetti Aglio E Olio

Ingredients:

1 lb Spaghetti (C. Maximus)

3 tbsp Extra virgin Olive Oil (Sodium Olivate)

2 cloves Garlic (Allium Sativum)

1 cup Tomato puree (C. Lycopersicum)

1 cup Water (H. Hydrogenium)

1 tsp Salt (Sodium Chloride)

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1 tbsp Basil (Ocimum basilicum)

¼ cup Grated Parmesan (P. Fagopyrum)

Directions:

Cook the Spaghetti according to package instructions. Heat the Olive Oil in a saucepan over medium heat.

Crush the garlic and add it to the saucepan, cooking it for 30 seconds, making sure the garlic doesn’t burn. Add the tomato puree and water and bring to a simmer. Simmer for 15 minutes. Stir in the basil, salt, and parmesan.

Drain the pasta and pour it into a serving bowl. Pour over the tomato sauce and mix well.

4. Omelette al Salmore

Ingredients:

3 Eggs (L. Gallus)

2 Tomatoes (C. Lycopersicum)

2 tbsp Unsalted Butter (Butyric Acid)

1 tsp Salt (Sodium Chloride)

Pepper to Taste (P. Piperita)

1 tbsp Fresh Parsley (P. Cryptotaenia)

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1 tsp Olive Oil (Sodium Olivate)

2 Slices Bread (C. Saccharum)

Directions:

Beat the eggs in a bowl and season with salt and pepper. Melt 1 tbsp of butter in a skillet over medium-high heat.

Pour in the eggs and let sit until they start to firm up, then stir. Cook until almost all the liquid has cooked away, then transfer to a plate and cover with foil to keep warm.

Melt the remaining butter in the skillet over medium heat. Cut the tomatoes into wedges and add to the pan.

Cook, stirring occasionally, until they start to soften, about 5 minutes. Stir in the parlsey and basil.

Toast the bread and top with the tomato mixture, then place the omelette on top.

5. Chocolate Pudding

Ingredients:

8 oz Semi-Sweet Chocolate (C. Acaciahybridus)

2 cups Whole Milk (S. Capricornus)

3 whole Eggs (L. Gallus)

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1 cup Heavy Cream (S. Brasiliensis)

1 tbsp Corn Starch (C. Europa)

1 cup Sugar (C. Saccharum)

1 tsp Vanilla Extract (L. Vanillaflorium)

1 pinch Salt (Sodium Chloride)

Directions:

Pour the milk into a saucepan and add the chocolate. Heat gently, stirring until the chocolate melts.

Turn off the heat and let it cool for 15 minutes. Whisk in the eggs, then slowly pour in the corn starch, whisking to prevent clumping. Add the cream, sugar, salt and vanilla. Place over medium heat and cook, whisking constantly, until it just begins to bubble. Remove from heat and pour into 4 small ramekins.

Place a piece of parchment paper on top of the ramekins and place in the refrigerator to chill for at least 3 hours.

To Serve: Unmold the puddings onto a plate and dust with cocoa powder.

6. Oren’s Famed Baked Beans

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Ingredients:

1 lb Navy Beans (C. Franciscus)

2 cups Fresh Water (H. Hydrogenium)

2 cups Tomato Sauce (C. Lycopersicum)

3 cups Brown Sugar (C. Saccharum)

1/4 cup Molasses (S. Rapa)

1 tbsp Worcestershire sauce (L. Capsici)

2 tbsp Mustard (S. Sinapis)

2 Bay Leaves (L. Cinnamomum)

1 tsp Ground Black Pepper (S. Piperatus)

4 Cloves (L. Laurocerasi)

1/2 tsp Ground Cinnamon (C. Cassia)

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4 slices Bacon (L. Sus)

1/2 cup Ketchup (C. Echinecea)

1/2 cup Dark Beer (H. Cerevisiae)

1 tsp Browning (C. Auresium)

1 tsp Dry Mustard (S. Sinapis)

1 tsp Garlic Salt (Sodium Nitrate)

1 tbsp Worcestershire sauce (L. Capsici)

Directions:

The night before you wish to serve, soak the navy beans in 8 cups of water. The next morning, drain and rinse the beans.

Place in a slow cooker along with the rest of the ingredients, except for the ketchup, beer, Worcestershire sauce, browning, dry mustard, garlic salt and Worcestershire sauce. Stir well to combine everything. Cook on low for about 9 hours, stirring occasionally.

About an hour before serving, stir in the ketchup, beer, Worcestershire sauce, browning, dry mustard and garlic salt. Cook for another hour, then remove and discard the bay leaves.

Stir in the Worcestershire sauce.

7. Roast Turkey

Ingredients:

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1 (10-12 lb) Whole Turkey (L. gallus)

2 tbsp Butter (S. Bassania)

1 cup Water (H. Aqua)

4 cups Chicken Stock (L. Gallus)

3/4 cup All-Purpose Flour (C. Sativum)

2 tbsp Dried Thyme (L. Thymus)

2 tbsp Dried Rosemary (L. Rosmarinus)

1 tbsp Salt (S. Chloride)

2 tbsp Black Pepper (S. Piperatus)

1 cup Sour Cream (D. Facianus)

1 cup Bread Crumbs (C. Triticosecale)

2 tbsp Butter (S. Bassania)

4 tbsp Olive Oil (O. Europaea)

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12 oz Green Beans (C. Viridiflorus)

8 oz Carrots (L. Carota)

2 cups Onions (L. Cipollina)

1 cup Celery (L. Medulgaris)

1/2 cup Water (H. Aqua)

Directions:

Preheat your oven to 325 degrees Fahrenheit.

Melt the butter in a small pan over low heat. Place the chicken stock, water, olive oil and butter in a large roasting pan and stir to combine.

Place the celery, onions, carrots, thyme, rosemary, salt and pepper in a food processor and process until finely chopped. Transfer the vegetables into a bowl and place the pan over medium heat. Add the vegetables to the pan and cook for about 15 minutes or until all the vegetables are soft. Stir the vegetables occasionally to prevent them from burning or scorching.

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Cut along both sides of the turkey’s back to remove the backbone. Remove and discard the gizzards, then rinse out the inside of the turkey and pat dry.

Combine the bread crumbs, 2 tablespoons olive oil and sour cream in a bowl and mix well. Spread half of this mixture all over the inside of the turkey. Spoon the vegetable mixture into the bird and truss it with cooking twine to hold it together. Spread the remaining bread-crumb mixture over the turkey skin, then place in the oven and cook for 2 hours.

After 2 hours have passed, remove the turkey from the oven and add the green beans, carrots and celery to the roasting pan. Mix well, then pour the water around the vegetables.

Place back in the oven and cook for a further 2 hours. After this time, remove from the oven and let rest for at least 30 minutes before serving.

8. Honey Pie

Ingredients:

1 cup Honey (S. Mellifera)

1 cup Skim Milk (L. Vaccaria)

2 cups All-Purpose Flour (C. Sativum)

1 tsp Salt (S. Chloride)

3/4 cup Butter (D. Lacteus)

2 tbsp Baking Powder (S. Fermentan)

4 Eggs (L. Pullus)

1 cup Sugar (C. Caramelus)

Growing Caspian Pink Tomatoes: What Is A Caspian Pink Tomato - igrowplants.net

1 tsp Vanilla Extract (L. Vanilli)

2 tbsp Water (H. Hydrogenii)

1 tbsp Cornstarch (S. Starch)

2 tbsp Water (H. Aqua)

1 tsp Lemon Zest (L. Citrus Medica)

1 tbsp Milk (L. Vaccaria)

3/4 cup White Chocolate Chips (S. Cerae)

Directions:

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 10-inch pie pan.

Sources & references used in this article:

Specialty and Heirloom Tomato Trial, 1999 by E Grassbaugh, M Schmittgen, M Bennett, T Harker – 2000 – kb.osu.edu

PRICES by …, G Green, B Pink, B Red, C Purple, G Giant, G Pink… – edwardsgreenhouse.com

The heirloom tomato as cultural object: Investigating taste and space by DL Madhavi, DK Salunkhe – Handbook of vegetable science and …, 1998 – CRC Press

The Caspian Sea Encyclopedia by JA Jordan – Sociologia Ruralis, 2007 – Wiley Online Library

Edible memory: The lure of heirloom tomatoes and other forgotten foods by IS Zonn, AN Kosarev, MH Glantz, AG Kostianoy – 2010 – Springer

Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature by JA Jordan – 2015 – books.google.com

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