Red Beefsteak Tomato – 100 Seeds – Large Fruits – Dense Flesh – Garden Cultivation

Main Features: Botanical Name: Solanum lycopersicum Type: Large-fruited tomato (beefsteak type), indeterminate variety Number of Seeds: 200 Sowing Time: February to April (under cover) or April-May outdoors, after the last frosts Maturity: 70 to 85 days after transplanting (about 90–100 days after sowing) Fruit Weight: 200–500 g (can reach 600–800 g under optimal conditions) Color: Bright red when ripe Shape: Slightly flattened, ribbed on top (beefsteak type) Height: 150–200 cm (indeterminate variety, requires support) Location: Full sun (at least 6–8 hours per day) Hardiness: Not hardy (freezes in winter), requires a minimum temperature of 18–20°C to germinate Description: The red beefsteak tomato is a classic variety prized for its very large fruits with dense, juicy, and not very watery flesh. Ideal for lovers of flavorful tomatoes, it offers a balanced taste between sweetness and acidity. Its firm texture and thin skin make it the perfect tomato for slicing in salads, sandwiches, or cooked dishes. Fruit Characteristics: Shape: Flattened, ribbed on top (beefsteak type) Skin: Thin, bright red Flesh: Dense, juicy, bright red Taste: Sweet and tangy, rich in flavor Use: Ideal sliced in salads, on sandwiches, or in sauces Uses: Fresh eating sliced (salad, sandwich, burger) Cooking: Sauces, passata, gazpacho, stuffed tomatoes Preservation: Passata, tomato sauce, drying Sowing and Cultivation: Sowing: Time: Sow in pots under cover (greenhouse, conservatory, indoors) from February to April. Depth: Sow seeds 0.5–1 cm deep, lightly cover with fine soil. Temperature: Maintain a temperature of 18–22°C for optimal germination. Germination: Germination takes 5 to 10 days. Transplanting: When seedlings have 3–4 leaves, transplant into individual pots. Wait until no risk of frost (May) before planting outdoors. Spacing: Outdoors: Plant 60–80 cm apart in the row, row spacing 80–100 cm (vigorous variety, needs space). In pots: This variety is not suitable for pot cultivation due to its vigor. Prefer cultivation in open ground or a large container with at least 50 cm diameter and 50 cm depth. Cultivation and Care: Soil: Rich in organic matter, deep, and well-drained. Generously improve with compost or well-rotted manure before planting. Location: Full sun. Tomatoes need warmth and light to develop their flavor. Watering: Regular, especially during flowering and fruit set. Water at the base to avoid wetting the foliage (risk of late blight). Avoid waterlogging. Regular watering is important to prevent cracking of the large fruits. Fertilization: Apply a potassium-rich fertilizer (specifically for tomatoes) at the start of flowering. Avoid excessive nitrogen, which promotes leaf growth at the expense of fruits. Support: From planting, attach a stable stake (1.80–2 m bamboo stake, spiral). Indeterminate plants can reach 1.50–2 m in height and need good support. Mulching: A mulch layer (straw, leaves) helps retain soil moisture and suppresses weeds. Pruning: Remove the side shoots (suckers) to concentrate sap flow on the fruits. Limit to 3–4 main stems to obtain large fruits. Harvest: Time: 70 to 85 days after transplanting. The beefsteak tomato is ripe when it is beautifully red all over and feels firm. Frequency: The harvest extends over several weeks, usually from July to September. Method: Remove the fruits by gently twisting or cut the stem. Tips: Red beefsteak tomatoes are more demanding than cherry tomatoes. They need nutrient-rich soil, a warm location, and good watering. To prevent cracking, ensure regular watering without alternating dry and wet periods. These tomatoes, due to their size and firm texture, are ideal for sandwiches and burgers. Avoid growing tomatoes in the same place for two consecutive years. Packaging: 200 seeds.