Its story is every bit as worth savoring as the fruit.

Flavor Profile

Balanced & Aromatic

Sweet: ●●●○○ | Tangy: ●●○○○ | Aromatic: ●●●●○

Our flavor profiles are based on my own observations in the garden and during tasting. 

In the Kitchen & Tasting

At full maturity, Andrew Rahart Jumbo Red offers a balanced, aromatic flavor, with well-present sweetness and moderate acidity.

Its dense, flavorful flesh is especially enjoyable sliced fresh and in delicious tomato sandwiches. It also works beautifully in recipes where a rich, substantial tomato is desired, including coulis and sauces.

Her Story

In northern New York State, a tomato with Italian family heritage continued its journey from garden to garden.

Its seeds were carefully saved and passed down over the years before being collected by tomato enthusiast Andrew Rahart.

It is thanks to this succession of gardeners who saved and replanted its seeds that we can make its acquaintance today.

Could you become part of her story? 

Her Ideal Garden

She needs room to express her full vigor.

Very vigorous, she takes up plenty of space in the garden and produces generously throughout the season. She appreciates rich soil and full sun.

Her substantial growth and good-sized fruit call for a very sturdy support capable of carrying the plant throughout the season.

From the Seed Grower

It is this continuity of seed sharing, along with her versatility, that inspired me to include her in my selection. I enjoy her just as much for making delicious sandwiches as for preparing flavorful sauces.

Every variety has its own personality. The best tomato is not the one that pleases everyone, but the one that finds its place in your garden, your kitchen, and your everyday habits.

You can share her seeds with your community: our seeds are reproducible.

Cultivate your preferences.

Technical Details

Uses: Fresh slices, sandwiches, coulis, sauces

Type: Beefsteak

Color: Red

Shape: Round to slightly ribbed

Size: Large, variable

Flesh: Dense

Botanical name: Solanum lycopersicum

Maturity: Late, approximately 90 days

Origin: Italian family heritage passed down in northern New York State

Brix in our kitchen: To come

Sowing: 5 mm deep, 6 to 8 weeks before the last frost

Temperature: 24 to 32 °C for germination, then 16 to 20 °C

Full sun | Indeterminate | 200+ cm | Spacing 60 cm | Very sturdy support