This heirloom tomato is a favorite for sauces and canning. The long, blocky fruits mature with a small, discreet seed cavity that can be scooped out, leaving all meat. This means much less boiling to get a first class paste. The shape is also good for canning, and excellent for drying.

80 Days

• Determinate tomato plants ripen a heavy crop over a few weeks. Indeterminate varieties bear fruit continuously till frost. Remember that the days to harvest refers to the time from setting out transplants in the garden.
• Pick tomatoes when they are as ripe as possible. They should be fully colored and firm and picked regularly to avoid overloading plants.
• At the end of the season, when you know there will be a frost, pick all the almost-ripe tomatoes you can, and ripen them in brown bags or spread on newspapers at room temperature. Many cultivars will store for months. Store only sound fruit, at 50-60°F. Do NOT refrigerate and try to avoid having the fruit touch each other.
• The foliage of tomatoes is toxic and should not be eaten.
• Tomato fruits are enjoyed in many cooked dishes as a flavoring. Use them to make soups, sauces, stews, ketchup, paste, juice, quiche, and pies. Add them to curries, casseroles, and chutney.