Black From Tula Tomato

Start seeds indoors 6 to 8 weeks before your last spring frost date. Plant seeds 1/8 inch deep in seed-starting mix and maintain soil temperature between 70 and 80 degrees Fahrenheit. Seeds typically sprout in 7 to 14 days. Keep seedlings under bright light once they emerge, and when they've developed their first true leaves, thin or transplant to individual containers.

Transplant seedlings outdoors after your last frost date, once nighttime temperatures consistently stay above 50 degrees Fahrenheit. Harden off seedlings gradually over 7 to 10 days by exposing them to increasing periods of outdoor conditions. Space transplants 24 inches apart with 36 inches between rows in soil warmed to at least 60 degrees Fahrenheit. Plant slightly deeper than they grew in containers to encourage a stronger root system.

Harvest Black From Tula tomatoes when they reach full color and feel slightly soft to gentle pressure. Because this variety can range from deep burgundy to green even at maturity, look for the fruit to lose its green shoulders and develop a rich, dark hue. Fruits typically reach 8 to 12 ounces and have a flattened globe shape that makes them distinctive. Pick tomatoes in the early morning when they're cool, and once picked, allow them to rest at room temperature to develop their full smoky, complex flavor before eating or storing.

As an indeterminate variety, Black From Tula benefits from selective pruning to improve airflow and focus energy on fruit production. Remove lower leaves once the plant is established and growing vigorously, especially any that touch soil; this reduces disease pressure significantly. You can also selectively remove some suckers (shoots that form between the main stem and branches) on vigorous plants to improve light penetration into the canopy, though many gardeners prefer to keep more foliage on indeterminate varieties to prevent sunscald on exposed fruit.