The Red Beefsteak tomato, a member of the Solanaceae family, is noted for its round, sizeable shape and rich, red color. These tomatoes are primarily used in cooking and can turn a simple dish into a remarkable meal because of their robust flavor and appealing appearance.
In a well tended garden, you'll find the Red beefsteak tomato thriving under direct sunlight, surrounded by lush foliage. It's a heat loving plant that requires full sun exposure and well-drained soil to grow optimally. The sun's rays ripen each large tomato to perfection, resulting in a smooth, bright red skin that's a promise of the flavor inside.
When used in the kitchen, this tomato variant contributes significantly to a variety of dishes. It can be sliced thickly and layered into a BLT sandwich, providing a juicy contrast to the crunchy bacon and lettuce. Alternatively, it can be diced into small pieces and mixed with cilantro and lime for a tasty pico de gallo. Regardless of the culinary application, the Red Beefsteak tomato is a versatile ingredient that adds a vibrant touch to any recipe.
- QTY: 25
- Seed Planting Depth: 1/4-1/2"
- Germination Temperature: 70-85
- Days to Germination: 6-9
- Row Spacing: 60"
- Plant Spacing: 18-36"
- 100' Row Yield: 75 lb
- Sun: Full
- Harvest time: 80 days
How to Save Seeds
Tomatoes are self pollinating, so separate by 50ft is sufficient. Harvest tomatoes when ripe and you can even let them set for a week or so before saving seeds. Once you are ready to harvest simply cut in half scoop out seeds and pulp into a mason jar of water for fermenting. Then seal jar with a lid and place in and warm place out of direct sunlight. After 5 to 7 days of fermenting pour out seeds floating on top of the water along with mold and then pour rest of the good seeds, on the bottom, over a fine mess strainer to catch them. Dry well in fine mesh or paper towels but turn often so they don't stick to paper.