Beefsteak White Tomato

Start seeds indoors 6 to 8 weeks before your last spring frost, sowing at a depth of approximately 1/4 inch and keeping soil consistently moist at 70 to 75 degrees Fahrenheit. Seedlings will emerge in 5 to 10 days and should be given grow lights or a bright windowsill to prevent legginess.

Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions, then transplant into the garden after all danger of frost has passed and soil temperature reaches at least 60 degrees Fahrenheit, preferably warmer. Space plants 24 inches apart in rows 36 inches apart, and consider planting slightly deeper than their pot depth to encourage a stronger root system.

Pick fruits when they reach full size and have developed a creamy pale color with a slight give when gently squeezed; Beefsteak White Tomato typically reaches mature size within 80 to 89 days from transplant. Twist and gently pull the fruit from the vine, or use pruning shears to avoid damaging the stem. Continue harvesting throughout the season, and in late summer, you can pick mature green fruits and allow them to ripen indoors to extend your harvest before the first frost.

As an indeterminate variety, Beefsteak White Tomato benefits from judicious pruning of lower leaves once the plant is 12 to 18 inches tall to improve air circulation and reduce fungal disease risk. Suckers, the shoots that grow between the main stem and branches, can be removed to direct the plant's energy toward fruit production, though moderate sucker removal is preferable to aggressive pruning that stresses the plant. Allow the upper canopy to remain relatively full to protect developing fruits from sunscald.