The Italian named palla di fuoco tomatoes are also known as Fireball tomatoes; in English the name translates to “Ball of Fire.”

Palla di fuoco tomatoes are medium-sized and bright red with no real uniform shape. Some are round and globe-shaped while others are pleated. They have a meaty flesh under a firm, thin skin. Palla di fuoco are juicy and have a nice fruity flavor, reminiscent of an heirloom. The tomato called “Ball of Fire” has no real shelf life, so use within a day or two.

Serving Ideas

Use palla di fuoco tomatoes fresh in salads or on sandwiches. These hybrid tomatoes stay firm, even when ripe, making them ideal for slicing and canning. They are highly sought after for making sauces because of their flavor and meatiness. Refrigerating tomatoes changes the consistency of the flesh and can destroy the taste. Leave at room temperature. For under-ripe fruit, put the tomatoes in a brown paper bag with an apple; ethylene gas from the apple will help the fruit to mature.

Geography/History

The palla di fuoco tomato was introduced in Rochester, New York in 1952. The Joseph Harris Co. developed the tomato, a cross between plum and Valiant tomatoes. Palla di fuoco tomatoes are grown in Northern Europe, in California (along with 95% of the tomatoes in the US) and throughout the US.?

Seasons/Availability

Palla di fuoco tomatoes are available in the late summer and early fall.