Seed Savers Hungarian Heart Tomato

This family heirloom was brought to the United States in 1901 by John Simon, a winemaker from Gyor, Hungary, near Budapest. His son, Ed Simon, grew the tomatoes in Pennsylvania and shared them with the Seed Savers Exchange community in 1988. The potato-leaf plants produce huge, pink oxheart fruits that weigh upwards of one pound, have very few seeds, and show almost no cracking. This variety is one of our favorites for fresh eating, canning, and making roasted tomato sauce. 

• 85 days from transplant
• Conventional
• Indeterminate - Fruit ripens throughout the season
• Very few seeds
• Pink fruits grow up to 1 pound
• Resistant to cracking
• Great for fresh eating, canning, and for making roasted tomato sauce
  

This variety works for:

• Fresh eating
• Sauce
• Paste
• Roasting
• Canning

Instructions - Sow seeds indoors ¼" deep. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm. Plant in full sun.

• Start Indoors: 6 weeks before last frost
• Germination: 7-14 Days
• Plant Outdoors: 24-36” Apart
• Support: Cage, stake, or trellis

Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.

Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper, or layer slices with basil and mozzarella for a Caprese salad.

Roasted tomatoes have a richer, concentrated flavor.

There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.