★ Organically grown on our farm
Little Red Dumpling Tomato is a charming heirloom cherry variety prized for its unique heart-shaped fruits, exceptional productivity, and delicious fresh flavor. This mountain-grown variety has become a favorite for home gardeners thanks to its dependable yields and attractive bright red fruits.
The small heart-shaped tomatoes are similar in size and flavor to Large Red Cherry tomatoes with sweet juicy flesh that makes them excellent for salads, snacking, vegetable trays, and fresh summer dishes. Plants produce heavily throughout the season with clusters of beautiful fruits covering the vines.
This indeterminate heirloom variety continues producing from midseason until frost and performs best with cages or sturdy support. Little Red Dumpling Tomato is an excellent choice for raised beds, market gardens, homesteads, and gardeners seeking productive cherry tomatoes with old-fashioned flavor.
Little Red Dumpling Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Cherry Tomato
- Fruit Shape: Heart-Shaped
- Fruit Color: Bright Red
- Flavor: Sweet Juicy Fresh Flavor
- Growth Habit: Indeterminate
- 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' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Ideal Uses: Salads, Fresh Eating, Snacking, Vegetable Trays, Raised Beds, Market Gardens, Homesteads
How to Save Seeds
Tomatoes are primarily self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest tomatoes when they are fully ripe for seed saving. Fruits may also sit for several days after harvest before processing the seeds.
Cut ripe tomatoes in half and scoop the seeds and pulp into a mason jar or container with a small amount of water. Seal loosely and place the container in a warm location out of direct sunlight for fermentation.
Allow the mixture to ferment for approximately 5 to 7 days. During fermentation, mold and nonviable seeds will float while healthy seeds settle to the bottom.
Carefully pour away the floating material and strain the good seeds through a fine mesh strainer. Spread the seeds onto paper towels or mesh screens to dry completely, turning occasionally to prevent sticking.
