Tomato, Giant of Siebenburgen (Organic)
Solanum lycopersicum. 80-85 days. Indet.
Big, red oxheart shaped, 12-18 oz fruit with tender skin. This is a giant tomato, good for fresh eating but best broiled or cooked into soup or sauce. Sometimes one fruit is too much for one person to eat all at once. Late but high yields. We wait every year for this one to ripen and are never disappointed because the flavor is incredibly good, shockingly sweet and rich. Did we mention this tomato is huge? Originating in Siebenburgen, the seven medieval cities established by the ethnic German Saxons in Transylvania, Romania. Siebenburgen is not synonymous with Transylvania but is part of its cultural makeup. Given to The Seed Ambassadors Project by Gerhard Bohl in Germany.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots once they have two true leaves. Transplant into the garden once danger of frost has passed.
Collect seeds from ripe fruit by squeezing into a jar and add 25% more water. Wait a few days for mold to form. When seeds sink and gel-sac is gone, stir, add water, then decant and rinse to clean. Dry thoroughly. Tomatoes are mostly self-pollinating; isolation is not usually needed for seeds to be true to type.