Get Stuffed Tomato is a golden-streaked heirloom tomato bred by legendary plant breeder Tom Wagner, shaped like a bell pepper and hollow enough to stuff whole. It reaches maturity in 75 to 80 days and produces medium-large fruit averaging 5 to 7 ounces, thriving in hardiness zones 3 through 11. This indeterminate variety combines crisp, tomato-forward flavor with a texture sturdy enough for both raw eating and baking, making it genuinely useful in the kitchen rather than ornamental on the vine.
Full Sun
Moderate
3-11
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Golden-streaked skin and a bell pepper shape give this tomato an unusual appearance that signals its purpose: the crisp, hollow interior removes its seed cluster effortlessly, leaving a natural cavity ready to fill with herbs, cheese, or vegetables. Tom Wagner's breeding work shows in every detail, from the reliable 75-to-80-day timeline to the disease resistance that keeps powdery mildew at bay. Eat it fresh or roast it; this variety handles both with equal grace, never turning mushy.
Get Stuffed Tomato earned its name honestly. Halve it, scoop out the center cavity with minimal effort, and fill it with rice, herbs, ground meat, or breadcrumb mixtures before baking. Its crisp flesh and sturdy walls hold up beautifully in the oven without collapsing, yet the same texture also makes it excellent eaten raw in salads where you want a tomato that bites back rather than disintegrates. The hollow interior makes it unusual among heirlooms, transforming it from a side ingredient into a starring role on the plate.
No timeline data available yet for this variety.
Sow seeds 6 to 8 weeks before your last spring frost, planting them 1/4 inch deep in seed-starting mix. Keep soil temperature between 68 and 82 degrees Fahrenheit; germination typically occurs within 5 to 10 days at this range. Provide bright light as soon as seedlings emerge.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant after your last frost date when soil has warmed to at least 60 degrees Fahrenheit, spacing plants 24 inches apart. Set transplants deeply, burying them up to their first true leaves to encourage a stronger root system.
Pick fruit when it has fully colored with its distinctive golden streaks, typically 75 to 80 days after transplanting. Gently twist and lift each tomato from the stem; ripe fruit releases with light pressure. For the best flavor, allow tomatoes to fully mature on the vine. If frost threatens, harvest mature green fruit and ripen indoors at room temperature.
As an indeterminate variety, Get Stuffed Tomato grows continuously and benefits from pruning suckers (shoots that emerge between the main stem and branches) early in the season. Remove the lowest 6 to 8 inches of foliage once plants are established to improve air circulation and reduce disease pressure. Prune sparingly after midsummer to allow the plant energy to ripen developing fruit before frost.
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“Get Stuffed Tomato carries the fingerprints of Tom Wagner, one of the most respected tomato breeders in heirloom seed circles. Wagner spent decades selecting and crossing varieties to develop tomatoes with specific traits that mattered to real gardeners, and this cultivar reflects his focus on functionality: a tomato bred to be stuffed, not just grown. By creating a variety with a natural hollow cavity and an easy-to-remove seed cluster, Wagner solved a real kitchen problem while maintaining heirloom genetics and genuine tomato flavor.”