The Complete Heirloom Tomatoes Guide
Discover the incredible world of heirloom tomatoes — varieties passed down for generations with flavors that remind you what a tomato should really taste like.
“An heirloom tomato warm from the sun needs nothing but a pinch of salt”
Taste the difference generations made
Superior Flavor
Bred for taste, not shipping. Complex flavors developed over generations that commercial varieties can't match.
Genetic Diversity
Thousands of unique varieties preserve genetic traits that may be crucial for future food security.
Seed Saving
Open-pollinated varieties produce seeds you can save and replant year after year.
Cultural Heritage
Each variety carries history - from Cherokee farms to Italian hillsides to Amish communities.
Popular Heirloom Varieties
Each variety has its own story, color, and flavor profile
Brandywine
Color: Pink/Red
Flavor: Classic tomato flavor with perfect sweet-acid balance. The gold standard.
Dating to 1885, Amish origin. Most famous heirloom variety.
Tip: Needs staking. Prone to cracking - don't overwater.
Cherokee Purple
Color: Dusky purple-brown
Flavor: Rich, complex, sweet with smoky undertones. Unique and unforgettable.
Cherokee Nation origin, passed down for generations.
Tip: Heat tolerant. Shoulders stay green when ripe - that's normal.
Green Zebra
Color: Green with yellow stripes
Flavor: Tangy, zingy, bright acidity. Stays firm when ripe.
Developed by Tom Wagner in 1983. Modern heirloom.
Tip: Ripe when yellow stripes appear and fruit softens slightly.
Black Krim
Color: Dark maroon/brown
Flavor: Bold, salty, slightly smoky. Deep complex taste.
From Isle of Krim, Black Sea region of Russia.
Tip: Very heat tolerant. Shoulders stay dark green.
San Marzano
Color: Deep red
Flavor: Sweet, low acid, meaty. The sauce tomato.
Italian origin, grown near Mt. Vesuvius since 1700s.
Tip: Indeterminate. Best for paste, sauce, canning.
Yellow Pear
Color: Bright yellow
Flavor: Sweet, mild, low acidity. Kid favorite.
Documented since 1805. Classic cherry heirloom.
Tip: Prolific producer. Great for snacking and salads.
Mortgage Lifter
Color: Pink
Flavor: Meaty, sweet, mild. Great slicer.
1930s WV - farmer paid off mortgage selling them.
Tip: Large vines need strong support. Few seeds.
Costoluto Genovese
Color: Deep red, ribbed
Flavor: Intense, acidic, complex. Beautiful sliced.
Italian heirloom from Genoa region.
Tip: Deeply ribbed. Stunning on a caprese.
Growing Heirloom Tomatoes
Start indoors 6-8 weeks before last frost
Heirlooms need a long season to produce
Plant deep - bury 2/3 of the stem
Roots form along buried stem for stronger plants
Water consistently at soil level
Inconsistent watering causes cracking and blossom end rot
Stake or cage immediately
Most heirlooms are indeterminate and grow 6-8 feet tall
Prune suckers for larger fruit
Remove shoots between main stem and branches
Mulch heavily
3-4 inches of mulch conserves moisture and prevents soil splash
Regional timing: Check your local frost dates in our Planting Calendar to know exactly when to transplant outdoors in your area.
Heirloom vs. Hybrid: What's the Difference?
- Open-pollinated (breed true from saved seeds)
- Typically 50+ years old variety
- Bred for flavor, not shipping
- Unique colors, shapes, and sizes
- Less disease resistant, shorter shelf life
- Cross of two different parent varieties
- Seeds don't breed true (must buy new)
- Bred for yield, disease resistance, shipping
- Uniform size and appearance
- Often sacrifices flavor for practicality
When to Find the Best Heirlooms
Early Season
June-July
First heirlooms appear. Cherry varieties and early producers like “Stupice”
Peak Season
August-September
Maximum variety and flavor. This is when to stock up and preserve.
Late Season
October
Final harvests before frost. Green tomatoes available for frying/pickling.
Find Heirloom Tomatoes at Farmers Markets
The best heirloom tomatoes come straight from local growers who pick them at peak ripeness. No grocery store can match the flavor of a market tomato.