Many consider this Heirloom tomato to be the ultimate in sauce-type tomatoes. History dates it back to Wisconsin, but it was discovered in Lancaster, Pennsylvania, the heart of Amish country. It is one of the largest paste tomatoes, with a rich, deep flavor and excellent texture. Oxheart-shaped and up to 8 ounces each, these versatile fruits can be used in sauces, pastes, canning, drying and are excellent as a fresh slicer. The indeterminate plants are wispy, but bear a good crop and will benefit from staking.
Soil Prep -- Rich and well-composted soil
Water Day/Week -- Water regularly for 1 week after setting plants in the garden. Tomatoes need at least 1" of water per week, maybe more depending on the weather. Water early in the day, deeply at the roots. Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes. Do not overwater.
Harvest -- When the fruits turn a bright red color, around 85 days after transplanting.
Storing -- Never refridgerate tomatoes. It will dull the flavor.
Spacing -- 24 to 36" apart
Exposure -- Full sun
Mature Size -- 85 days
Feature -- Excellent sauce tomato
Heirloom Variety -- Yes
Kid-Friendly -- Yes
Container Friendly -- No
Soil pH -- 5.5 to 7.0
Time to plant -- After danger of frost has passed and temperatures warm
Fertilizer -- Apply 10-10-10 at 2-3 pounds per 100 square feet of garden space. Work into the top 4-6" of the soil, then transplant. When fruits start to appear, start side dressing every 2 weeks using 1 level tablespoon 6" from the stem and work it into the soil. Water plant immediately after fertliizing.
Pests to avoid -- Aphids, cutworms, hornworms, whiteflies, nematodes and flea bettles
Companions -- Carrots, Queen Anne's lace, basil, nasturtium, parsley, lavender, borage, thyme, lemon balm, asparagus, marigolds and foxglove (digitalis)
Avoid planting by -- Corn, kohlrabi, mature dilll plants (harvest before seed heads form) and fennel