Maida's Kootenai Giant is probably the largest Roma type tomato you can grow. Its massive, heavy, and meaty fruits offer exceptional flavor, ideal for sauces, baking, and canning.

Introduced to British Columbia by Mr. Maida, an Italian immigrant who settled in the Kootenays, this rare heirloom variety has been carefully preserved by local gardeners. It is now offered exclusively by Metchosin Farm. Its indeterminate, vigorous, and very productive plants require strong staking to support abundant harvests of large, elongated tomatoes.

Where to grow Maida’s Kootenai Giant tomato

This variety is perfectly suited for zones 3 to 9. It prefers full sun exposure and rich, fertile, well-drained soil. It is ideally grown in open ground, raised beds, or in a greenhouse with vertical support.

History and traditional use

This precious family heirloom has been passed down from generation to generation since its introduction from Italy to Canada by Mr. Maida. Wes Johnson, a neighbor of Metchosin Farm, played a key role in preserving and distributing this variety among gardeners. Thanks to its unique history and the impressive size of its fruits, Maida's Kootenai Giant is now highly appreciated by gardeners and chefs alike.

Growing guide according to Canadian zones

Zones 8 to 9: Sow indoors in January to February. Transplant in April. Harvest from late June to October.
Zones 5 to 7: Sow indoors from late February to mid-March. Transplant after the last frost. Harvest from July to September.
Zones 3 to 4: Sow indoors in March. Transplant after frost or grow in a greenhouse. Harvest around August.

Planting
Start seeds indoors 6 to 8 weeks before the last frost. Transplant seedlings, spacing them 60 cm (24 in) apart in full sun.

Watering
Water regularly and deeply to prevent fruit splitting.

Harvest
Harvest fruits when they are completely red and firm. Use them for sauces, tomato paste, or fresh cooking.

Maintenance
Install sturdy staking or a robust trellis, as the plants are vigorous and the fruits are heavy.

Seed extraction
Remove seeds and place them in a container with their gel.

Fermentation
Let ferment for 2 to 3 days, stirring daily, until the gel separates.

Cleaning and drying
Rinse seeds, then spread them on a cloth or sieve to dry completely.

Storage
Store seeds in a cool, dry place away from light. They remain viable for up to 5 years.

Certified organic by
Islands Organics Producers Association (Cert#1962)