Principe Borghese is a determinate paste tomato bred for one purpose: drying. Maturing in just 75 days, this compact plant reaches 54 inches tall and produces small, dense fruits loaded with flesh and minimal seeds, making them naturally suited to sun-drying or oven-drying methods. Hardy across zones 3 through 11, it thrives in full sun with moderate water and moderately acidic soil (pH 6.0 to 6.8). This is not a fresh-eating tomato; it's a specialized variety that shines when transformed into concentrated, flavorful dried tomatoes and sauces.
Full Sun
Moderate
3-11
54in H x ?in W
—
High
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Principe Borghese earns its reputation from people who understand its true purpose. The fruits are remarkably dry and fleshy with minimal juice and seeds, which means they dry down efficiently rather than rot or mold during the drying process. Home cooks and small commercial producers prize these tomatoes for creating rich, concentrated sauces and intensely flavored dried tomato products. When used as intended, Borghese delivers exceptional umami and depth that fresh cherry tomatoes simply cannot match.
Principe Borghese is purpose-built for drying. The fruits are ideal for home sun-drying projects, oven-drying, or commercial dehydration. Once dried, they become intensely flavored ingredients for sauces, pastes, oils, and condiments. Some gardeners also use them for making tomato paste or concentrate, where the high flesh-to-juice ratio shines. Eating them fresh off the vine is not recommended; the dry, dense texture and minimal juice make them unpalatable as a snacking tomato.
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Start seeds indoors 6 to 8 weeks before your last spring frost. Maintain soil temperature between 68 and 82 degrees Fahrenheit for reliable germination.
Harden off seedlings by exposing them gradually to outdoor conditions over 7 to 10 days. Transplant outdoors after all danger of frost has passed and soil has warmed. Space plants 24 inches apart with 36 inches between rows.
Harvest fruits when they reach full maturity and begin to show color development. For drying purposes, pick fruits when they are ripe but still slightly firm, ideally with a deep red color throughout. Harvest regularly to encourage continued flowering and fruit set. Fruits destined for drying can be picked at peak ripeness since they will be processed immediately rather than shipped or stored fresh.
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