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Born in the mountains of West Virginia in the 1880s, Flame tomato creates a stunning display with its golden-red skin streaked in yellow and orange hues. These substantial 1-2 pound beefsteak tomatoes ripen in 80-89 days on compact, productive indeterminate vines that thrive in zones 2-7. The low-acid flesh offers a rich, tangy flavor that made it a treasured heirloom variety, perfect for slicing thick onto summer sandwiches or crafting into sauces that capture the essence of old-fashioned tomato flavor.
Full Sun
Moderate
2-11
60in H x 120in W
—
High
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Flame stands apart with its remarkable golden-red coloration streaked with yellow and orange, creating tomatoes that are as beautiful as they are delicious. The hefty 1-2 pound fruits develop on surprisingly compact plants that produce abundantly throughout the season. Its low-acidity profile delivers a rich, tangy flavor that balances sweetness with just enough tartness, while the crack-resistant skin and rose-gold flesh make every slice a visual feast. This West Virginia heirloom from the 1880s combines old-world character with reliable modern performance.
Flame tomatoes excel as fresh slicing tomatoes, with their substantial 1-2 pound size creating perfect thick slices for BLT sandwiches and burgers. The low-acid, rich flavor makes them ideal for canning and sauce-making, while their beautiful golden-red color with yellow and orange streaking adds visual appeal to fresh salads and market displays. Their crack-resistant skin and firm texture also make them excellent for preserving whole or in chunks.
No timeline data available yet for this variety.
Start seeds indoors 8 weeks before the final spring frost. Plant 2-3 seeds per cell, 1/4 inch deep in well-draining soil such as pre-moistened coco coir or germination mix. Maintain soil temperature at 70-80°F for germination in 7-10 days. Provide minimum 8 hours of bright light daily once seedlings emerge, then thin to one strong plant per cell. Fertilize when seedlings develop two sets of true leaves.
Begin hardening off seedlings 2 weeks before transplant date by gradually increasing outdoor exposure time. Transplant when nighttime temperatures consistently stay above 65°F. Remove bottom two-thirds of leaves and bury plants up to remaining foliage to encourage root development. Choose locations with 8+ hours of direct sun and protection from strong winds.
Harvest when tomatoes are firm, shiny, and display their characteristic golden-red color with yellow and orange streaking. Ripe fruits typically twist off the vine easily, but use clippers if needed to avoid damaging plants. Pick promptly as fruits ripen to prevent overburdening plants and encourage continued production. Before first fall frost, harvest all fruits regardless of ripeness and continue ripening indoors.
Regular pruning maintains plant health and productivity. Remove suckers that develop between main stems and branches, and trim bottom leaves that touch the soil to prevent disease. Continue removing lower leaves as plants grow to improve air circulation around developing fruit clusters.
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“The Flame tomato traces its roots to West Virginia in the 1880s, emerging during an era when American gardeners were developing distinctly regional heirloom varieties. This beefsteak cultivar survived through generations of careful seed saving, preserving its unique golden-red coloration and low-acid characteristics that distinguished it from the more common red varieties of its time. Like many heirlooms from the Appalachian region, Flame represents the ingenuity of home gardeners who selected for both beauty and flavor, creating a tomato that could grace the table with both its stunning appearance and exceptional taste.”