Tomato Varieties

“Which tomato varieties do well in Texas?”

To my mind, this is not a question that can be answered easily by simply providing a list.

Timely planting is every bit as important as variety selection. A common mistake new tomato growers in Texas make is to plant too late. Even a couple of weeks can make a major difference in getting a decent harvest from any variety before the heat kicks in, even from some of the “heat setter” types – which frequently don’t taste very good.

Plant early! Protect plants if necessary. In Central and South Texas, a good target plant out date is usually the first to second week of March. This also means you will need to get your seeds started before Jan 15. Planting out in late March or early April is usually too late.

Also, different people define tomato success in various ways. I primarily grow for taste, and have a large garden with plenty of plants, so the productivity of any one plant or variety is not a major concern of mine. If a tomato is not very good to great tasting to me, I probably won’t grow it again no matter how productive the variety was.

Others may only have room for just a few plants and so productivity is likely going to be a major concern. A superb tasting variety that only gives a gardener 5-6 tomatoes per plant may not be considered so much of a “success” if they’ve only got ten tomato plants total in the garden and a large family who loves to eat plenty of tomatoes.

Are Heirlooms More Difficult?

We come across a lot of blanket statements out there like “heirloom tomatoes don’t do well in Texas” and “it is better to grow hybrids”. However, we’ve found that almost any tomato variety can be grown here when planted at the right time and properly cared for. It is true that some varieties are noticeably more productive than others, but this is no reason to exclude heirloom varieties from your garden in favor of hybrids, because some heirloom or open pollinated varieties can be plenty productive too. A wise gardener grows a variety of different tomatoes to find which do the best for him or her in terms of productivity, flavor, and other factors.

We encourage gardeners who are just starting out to grow a variety of varieties to see what works best for them, and also what may appeal to their tastes. We present below, a short list of fairly reliable, productive tomatoes that have scored well with us for flavor:

  • Jet Star — F1 hybrid medium fruited red variety developed in 1948 by Harris Seed Co.; widely available in seed packets and plants have been spotted at major retailers and some nurseries
  • [Arkansas] Traveler — An excellent dark pink medium fruited tomato developed and released by the University of Arkansas in 1971; 4-6 ft tall plant; plants are available almost universally at better nurseries
  • Gregori’s Altai — Heirloom Russian variety; large pink beefsteaks on a 4-6 ft tall plant; exceptionally early
  • Break O’Day — 7-8 oz uniform red globes with very good flavor and productivity on compact 4 ft plants
  • Momotaro — F1 hybrid pink, tennis ball sized globes with great flavor and productivity on 4-6 ft tall plants
  • Sun Gold — F1 hybrid goldish-yellow cherry tomato; extremely productive on a very large plant — 8-12 feet
  • Black Cherry — Dusky purplish-dark cherry tomato; very productive on a large plant — 6-8 ft tall; developed by the late Vince Sapp of Tomato Growers Supply
  • Sweet Quartz — One of the better pinkish-red cherry tomatoes; extremely productive on a large plant — 6-8 feet tall;
Jet Star
Jet Star
Arkansas Traveler
Arkansas Traveler
Gregori's Altai Gregori’s Altai Break O'Day
Break O’Day
Momotaro Momotaro Sungold
Sun Gold
Black Cherry
Black Cherry

Here is a short list of some of our top favorites on taste alone. We usually get at least 8 good tomatoes minimum per plant from all the varieties listed by planting early, sometimes a lot more:

  • Brandywine (aka Brandywine Sudduth’s, aka Pink Brandywine)
  • Prue (a paste or roma-shaped tomato)
  • Cherokee Purple (similar to Indian Stripe)
  • Earl’s Faux
  • Stump of the World
  • Wes
  • Aunt Gertie’s Gold

Note: Varieties recommended above are just a few we like and are by no means an inclusive list of our favorites. Also, we’ve primarily listed varieties that have at least fair commercial availability for the seed at this time.

Posted on 30 January '09 by Suze, under Growing Tips.

12 Comments to “Tomato Varieties”

09.02.09 at 10:25
Posted by Arlene Hoffer

I have been looking for a certain tomatoe plant that they grew around Beaumont, Texas called Gulf States . Do they still have this variety? If so do they grow them ainywhere aaaatound Houston or Conroe Texas?

09.02.09 at 15:25
Posted by Morgan

Arlene,

Thanks for your comment. I did some research and found a PlantFiles article on Louisiana Gulf State. This might be what you are talking about. I have not seen these plants around, but you might get lucky.

Louisiana Gulf State is supposed to be an improved Gulf State Market developed in 1936 at Louisiana State University, Baton Rouge.

Gulf State Market (a 1917 variety) is the parent of many tomato varieties including one of the most popular and tasty tomato varieties I’ve grown — Arkansas Traveler. Traveler, as it was officially known, was developed at the University of Arkansas in 1976 for farmers who liked GSM but had problems with splitting in wet weather. Arkansas Traveler does not split as readily.

If you cannot find Louisiana Gulf State, you might give Arkansas Traveler a shot.

21.04.09 at 14:12
Posted by Bill

I’m a little late gettin’ in on the conversation for this year, but wanted to comment.

First of all, those are beautiful pictures of Traveler tomato. Mouthwatering!

Bradley is another tomato bred for southern heat and humidity by University of Arkansas, Fayetteville. It’s parentage is Gulf State Market x Pinkshipper.

Bradley subsequently was used in the development of Traveler, which is to say, Gulf State Market provided input as Morgan points out. Traveler 76 is an improved version of Traveler and is even more crack resistant.

Even though I live in Indiana, I’ve found Arkasas tomatoes like Bradley and Indian Stripe perform very well for me during our hottest and most humid spells. They also have grown well for me in containers while other tomatoes have pooped out in the heat.

Bill

06.08.09 at 07:09
Posted by Linda

Tell me about the tomato that grows in the little “paper bag”. I think it stays green. What do I do with it??

08.08.09 at 19:02
Posted by Suze

Hi, Linda – I believe you are talking about a tomatillo, which is not really a tomato, although they are related.

When they are ripe, the husk turns brown and starts to split. Many people use them in salsas or for making sauces used in Mexican cuisine.

07.11.09 at 16:22
Posted by Farmer John

Has anyone done any research on tomatoes that are from Texas? Texas heirloom tomatoes in other words. There has to be old family favorites that have been handed down for generations. Anyone know of any?

08.11.09 at 03:10
Posted by Suze

John, great question. I really don’t know of many Texas (family) heirloom/OP tomatoes, or even what one might call “Texas” tomatoes because they were bred here or perhaps have some sort of Texas origin or connection.

Here’s the few open-pollinated varieties that come to mind at the moment – some I’ve grown, some I haven’t:

Texas Wild – origin Southern Texas, found on old homestead – small red cherry, currant/pimpinellifolium, similar to many of this type

Texas Pink – I have never been able to find anything out about the origin or history, but it is a nice flavored med-lg pink beefsteak I’ve grown

JD’s Special C-Tex – bred by the late JD Whitaker of Conroe, Texas, thought to be a cross between Brandywine and an unknown black, one I like

Tamu-Joy – I have not grown this one, and all I know about it is it was developed by Texas U and is red and OP

Texas Kansas Marketer – med red that I haven’t grown and know little about, can’t find any specifics on origin/history

Texas Star – another one I can’t find any history on – similar in appearance to Oaxacan Jewel, good flavor

02.08.10 at 21:05
Posted by lindac

Does anyone know anything about a tomato called V F
Pink? It is supposed to be an improved version of the
traveler 76 tomato.

04.08.10 at 22:28
Posted by Suze

Linda, I’m not familiar with VF Pink, but I asked Dr. Randy Gardner if he knew anything about the variety, and here’s what he shared with me (thanks Randy!):

“Information I found on it shows that it came out of the breeding program of Joe McFerran at the Univ. of Arkansas and was released around 1980. It has Traveler ‘76 in its background and was bred to include verticillium wilt resistance, which became a problem in AR in the mid 70’s. It is described as being similar in internal fruit quality to Traveler ‘76 and earlier in maturity than Traveler ‘76. Joe McFerran developed pink fruited indeterminate varieties with good flavor for the Arkansas vine ripe industry, whose trademark used to be the pink tomato.”

21.03.11 at 09:32
Posted by Jane

I am looking for an acidic tasting tomato that I can find in East Texas. Someone told me that the Celebrity and Homestead are very acidic tasting. Do you have any other suggestions?

21.03.11 at 09:35
Posted by Jane

I would like to add also that last year I had trouble with squirrels getting my tomatoes before I could. Would a net covering them solve my problem?

02.01.12 at 06:13
Posted by Morgan

I think there are far tastier varieties than Celebrity, at least based on the 1 year I grew it. I’ve never heard it described as acidic.

I would try Arkansas Traveler, Bloody Butcher, Jet Star, heck even Beefy Boy.

Homestead is an older variety that is worth growing if you are looking for a medium red.

You can try netting, and others have done exactly that including Shelley and Roy in Houston. It’s worth noting that last year was a 100 year record drought in most parts of Texas, making wildlife desperate for water. In a typical year, I pick my tomatoes early, when they have just started to blush halfway up the sides, and then continue to ripen stem-side-down indoors on a countertop. I have found no difference in flavor to tomatoes I’ve overlooked and found only when fully ripe.








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