Burgundy Traveler Tomato

Start seeds indoors 6 to 8 weeks before your last spring frost. Sow seeds 1/4 inch deep in seed-starting mix kept at 70 to 80 degrees Fahrenheit. Seeds typically germinate in 5 to 10 days under consistent warmth and light. Keep seedlings under grow lights or in a bright window to prevent legginess, and maintain soil moisture without waterlogging.

Transplant seedlings outdoors after all danger of frost has passed and soil temperatures reach at least 60 degrees Fahrenheit. Harden off plants by gradually exposing them to outdoor conditions over 7 to 10 days. Space plants 24 inches apart in rows 36 inches apart, planting deep enough to bury the first set of true leaves, which will generate additional roots along the buried stem.

Pick Burgundy Traveler tomatoes when they reach full color (a deep red throughout) and yield slightly to gentle pressure. The fruit should detach easily from the vine with a light twist; if it resists, wait another day or two. For the sweetest flavor, harvest in the morning after the dew dries. Individual fruits mature over a 60 to 69 day window from transplant, but peak production typically runs from mid-summer through early fall.

Burgundy Traveler's indeterminate growth habit means it will continue producing new flowers and fruit throughout the season. Prune suckers (small shoots that emerge between the main stem and branches) on the lower half of the plant to improve air circulation and focus energy into fruit production. Remove lower leaves once fruit sets to further improve airflow and reduce disease pressure. As the season progresses, pinch off flower clusters in late summer so energy directs toward ripening existing fruit before frost arrives.