DESCRIPTION
This is a flavorful, heart-shaped, large, indeterminate “cherry” tomato in size, but unlike cherry tomatoes, it is fairly dry and meaty. It does not bruise easily, and has a wide window for ripening off the vine and staying ripe once picked and left at room temperature. Vines are extremely prolific, fruits come on early and stay late, and has been fairly blight resistant.
PROVENANCE
We acquired this seed originally from Will Bonsall (in Maine), who bred this variety for northern climates like ours.
GROWING NOTES
In our area, tomatoes need to be started indoors in early April for late May/early June transplanting. Since seeds need warmth to germinate, a grow light and possibly a heat mat would be helpful. Harden off transplants gradually, exposing them to outdoor sunlight and wind a few hour at a time before transplanting into the garden. Plant deeply in soil, covering all stem up to first side shoots, and maybe (especially if the indoor-grown plant has become long and spindly), pinching off bottom shoots to cover more stem with soil. Roots will form along the stem planted under soil. Mulch before watering transplants, taking care not to splash soil up onto plants (to mitigate against spreading soil-borne disease). Indeterminate tomatoes benefit from trellising and pruning.
SEED SAVING
Tomato varieties should be spaced 10-20 feet apart for seed saving purposes. If saving for use within a year or two, simply spreading seeds on newspaper/paper towel/brown paper bag to dry will work. For seed sharing and longer-term storage, it is best to ferment the seeds to remove pulp which has sugars that could mold. After fermenting them, wash, strain and let dry on paper. Clean and dry tomato seeds can be sealed and stored in the freezer for many years.
CULINARY USES
Since it is a flavorful, sweet, dry and sturdy tomato, we find it very good for roasting, grilling, and sauce making. It makes good fresh salsa too.
PRESERVING YOUR HARVEST
Freeze them whole for later use in sauce, soups, stews. Cut each fruit into 3-4 slices and dehydrate in food dehydrator. Roasted or grilled tomatoes can be frozen. Make sauce/salsa to can or freeze. Puree them in a blender and can for later use.