Old German Heirloom Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Old German tomatoes are a medium to large variety, averaging 5 to 10 centimeters in diameter, and have an oblate, slightly flattened shape with a broad, curved middle. It is important to note that the tomatoes may appear in varying sizes and shapes, some looking more round while others look more misshapen, depending on the growing environment. Old German tomatoes range from 200 to 400 grams in weight, but some fruits can weigh as heavy as 900 grams. The tomato’s skin is semi-thin, smooth, taut, and glossy, showcasing variegated golden yellow, green, orange, and red hues. Underneath the surface, the flesh is dense, aqueous, soft, tender, and succulent with a meaty consistency. Old German tomatoes typically have a bi-colored flesh with red hues in the core. This red coloring can sometimes be seen through the skin. The flesh also encases central chambers filled with tiny cream-colored to yellow seeds suspended in a gelatinous liquid. Select Old German tomatoes that have a slight give when gently pressed. Their coloring should also be vivid, and the green hues should be mostly absent from the surface. Old German tomatoes are edible raw or cooked once ripe and have a mild, sweet, savory, and low-acid taste.
Seasons/Availability
Old German tomatoes are typically harvested in the summer until the first frost in the late fall or early winter.
Current Facts
Old German tomatoes, botanically classified as Solanum lycopersicum, are an heirloom variety belonging to the Solanaceae or nightshade family. The mid to late-season cultivar is a type of open-pollinated, beefsteak tomato that produces lower yields but is known for bearing large fruits with exceptional flavor. Old German tomatoes are primarily grown as a home garden variety in the United States, with smaller quantities being planted in Europe. The variety is indeterminate, meaning the vining plants will produce fruits throughout the season until the first frost. This provides a longer season of fresh fruits, and the vines can grow to varying lengths, often requiring support structures. Old German tomatoes mature approximately 75 to 80 days after sowing and are a specialty tomato seasonally found at farmers’ markets. The variety is valued for its versatility in a wide array of raw or cooked culinary preparations.
Nutritional Value
Old German tomatoes have not been studied for their nutritional properties. Heirloom tomatoes, in general, are sources of vitamins A, C, and K to strengthen the immune system, aid in faster wound healing, and maintain healthy organs. Tomatoes also provide fiber to promote digestion and minerals like calcium, iron, and potassium. These minerals assist the body in supporting bones and teeth, transporting oxygen through the bloodstream, and balancing fluid levels. The variety’s coloring is derived from lycopene, a naturally occurring antioxidant that gives the tomato its red-orange hue. Lycopene is a type of carotenoid that helps protect the body from free radical damage and reduces inflammation.
Applications
Old German tomatoes have a mild, sweet, and subtly tangy taste suited for fresh and cooked preparations. The variety is considered a slicer tomato, meaning its large, slightly flattened size is frequently used for sliced preparations. Old German tomatoes are layered into sandwiches and burgers or added to salads. They are also served fresh in caprese or sprinkled with salt, pepper, and olive oil and eaten as a standalone snack. In addition to raw preparations, Old German tomatoes can be incorporated into sauces, stews, or soups. They can also be roasted as a savory addition to meat dishes, added to pasta, or hollowed and stuffed. Try using the variety for preserves or grilling slices for a savory taste. Old German tomatoes pair well with herbs like oregano, basil, cilantro, and thyme, meats including beef, pork, lamb, and poultry, and cheeses such as mozzarella, feta, goat, and parmesan. Whole, unwashed Old German tomatoes will keep for 4 to 7 days when stored in a cool, dry, and dark location. The variety can also be canned or frozen for extended use.
Ethnic/Cultural Info
Old German tomatoes are one of several types of tomatoes grown and celebrated in Virginia. Each year in Shenandoah Valley since 2020, a tomato-centric festival has been held to promote the cultivation, consumption, and awareness of locally grown tomatoes. Tomato Fest is an annual celebration to connect growers who participate in the Harrisonburg Farmers Market with tomato-loving consumers. The event occurs at the Turner Pavilion in Harrisonburg, Virginia, during peak tomato season in the summer, typically around the beginning of August, and in 2025, over forty varieties of tomatoes were showcased in the festival. Tomato-centric events are also held during the gathering, including tomato contests, chef demonstrations, a raffle, and sampling locally grown tomatoes. Beyond live entertainment, the event provides education to children about tomatoes, and the cooking demonstrations help give consumers ideas on how to create dishes utilizing items solely found at the farmers’ market.
Geography/History
Old German tomatoes have roots in Virginia dating back to at least the mid-19th century. Much of the variety’s origins are unknown, but some sources hypothesize that the cultivar was at one point introduced to the United States from Germany, a contributing factor to its name. Tomatoes, in general, were first documented in the American colonies by English herbalist William Salmon in the early 18th century. Various tomato types were later thought to have been planted in Virginia during the mid-18th century by Portuguese doctor, Dr. Sequeyra, as credited by Thomas Jefferson. From 1809 to 1824, Thomas Jefferson kept records of growing tomatoes at his Monticello home in his garden book, and experts believe he may have been cultivating tomato plants even before this date, possibly as early as 1781. Old German tomatoes were notably cultivated and preserved by the Mennonite community in the Shenandoah Valley in Virginia in the mid-1800s. Historically, the Mennonites were known for their agricultural knowledge and heirloom vegetable production, and spent many years preserving various vegetable varieties. Old German tomatoes were first commercially produced in 1985 by Southern Exposure Seed Exchange, and the variety became a favored home garden plant for its large size, coloring, and flavor. Today, Old German tomatoes are primarily grown in home gardens and by a few specialty growers in the United States and select parts of Europe. When in season, the tomatoes are sold through fresh markets and wholesalers.
