Red Plum Tomato is a classic and versatile variety, known for its productivity and high adaptability. It produces magnificent clusters of dark red fruits measuring 4 to 5 cm. This type of plum tomato continues to perform well even during less favorable growing seasons. The fruit has thick flesh and few seeds, making it an excellent choice for sauces, baking, and drying, while its slightly acidic flavor enhances summer salads. A must-have for those seeking a reliable and multifunctional tomato.

Where to grow Red Plum tomatoes?
This variety thrives in zones 3 to 9 and is suitable for both gardens and large containers. It prefers full sun and rich, well-drained soil. Staking (cages or trellises) is recommended to promote vertical growth and keep the fruits clean.

History and traditional uses
Red plum tomatoes have a long culinary tradition in Italian and Eastern European cuisines. They are particularly valued for their thick flesh, low water content, and balanced flavor. Used for salsas, tomato sauces, and drying for winter preservation, they have been cherished for generations by gardeners and chefs.

Canadian Zone Information

• Zones 8–9: Transplant seedlings outdoors in mid-to-late spring, after the last frost.

• Zones 5–7: Sow indoors 6 to 8 weeks before the last frost, then transplant when night temperatures remain above 10 °C.

• Zones 3–4: Start indoors and use protection when transplanting to the garden.

How to Grow and Harvest Red Plum Tomatoes

• Sowing: Sow seeds indoors, then transplant, spacing plants 45 to 60 cm (18 to 24 inches) apart in full sun.

• Watering: Keep the soil consistently moist; use mulch to retain moisture and prevent splashing.

• Harvesting: Pick fruits when they are dark red, slightly firm, and fragrant.

• Maintenance: Prune lower leaves, provide support, and promote air circulation to reduce diseases.

Seed harvesting tips

• Fruit Selection: Choose ripe, disease-free tomatoes.

• Extraction and Fermentation: Remove seeds and pulp and let ferment in a jar for 3 to 4 days.

• Rinsing and Drying: Rinse seeds thoroughly then dry completely on paper towels.

• Storage: Store in a cool, dry, dark place; seeds remain viable for 5 to 12 years.

Certified Organic by
Islands Organics Producers Association (Certificate no. 1962)