★ Organically grown on our farm
Black From Tula Tomato is a remarkable Russian heirloom variety treasured for its rich flavor, striking appearance, and impressive productivity. Originally from Tula, Russia, this unique tomato produces large beefsteak-style fruits with deep maroon to purplish skin accented by green shoulders, creating a beautiful and distinctive addition to any garden or kitchen.
Known for its complex flavor profile, Black From Tula Tomato offers an exceptional balance of sweetness, acidity, and subtle smoky earthiness. Its juicy texture and bold flavor make it ideal for fresh slicing, gourmet sandwiches, salads, sauces, and rustic culinary dishes.
This indeterminate heirloom variety grows vigorously throughout the season, producing a continuous harvest of flavorful fruits that can reach up to 12 ounces each. Plants typically grow 4 to 6 feet tall and benefit from staking or caging for support. Thriving in full sun and fertile well-drained soil, Black From Tula Tomato performs exceptionally well in organic gardens and homestead settings.
Black From Tula Tomato Seed Details
- Quantity: 25 Seeds
- Seed Planting Depth: 1/4–1/2 Inch
- Germination Temperature: 70–85°F
- Days to Germination: 6–9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18–36 Inches
- 100-Foot Row Yield: Approx. 75 lbs
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Growth Habit: Indeterminate
How to Save Black From Tula Tomato Seeds
Black From Tula Tomatoes are primarily self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest fully ripe tomatoes for seed saving. Fruits may even be allowed to rest for about a week after harvesting before processing the seeds.
To save Black From Tula Tomato seeds, cut ripe tomatoes in half and scoop the seeds and pulp into a mason jar partially filled with water. Cover loosely and place the jar in a warm location out of direct sunlight to ferment for approximately 5 to 7 days. After fermentation, remove floating seeds and mold from the top of the water. Pour the remaining viable seeds through a fine mesh strainer, rinse thoroughly, and spread the seeds onto a screen or paper towel to dry completely. Stir or turn the seeds regularly during drying to prevent sticking before storing them in a cool, dry place.
