Stuffer Red Tomato

Start seeds indoors 6 to 8 weeks before your last spring frost. Sow seeds at a depth of 1/4 inch in sterile seed-starting mix, keeping soil temperature between 70 and 80 degrees Fahrenheit. Provide bright light as soon as seedlings emerge to prevent legging, and maintain evenly moist (not waterlogged) soil.

Transplant seedlings outdoors after the last frost date when soil has warmed to at least 60 degrees Fahrenheit, ideally closer to 65 to 70 degrees. Harden off plants by gradually exposing them to outdoor light and wind over 7 to 10 days. Space plants 24 inches apart with rows 36 inches apart, planting slightly deeper than their nursery pots to encourage a strong root system.

Harvest Stuffer Red tomatoes when they reach full red color and yield slightly to gentle pressure, typically 80 to 89 days after transplanting. The fruit should be fully mature and deep red throughout; premature picking results in bland flavor. For the best stuffing experience, select tomatoes with a uniform, dense feel and no soft spots. Gently twist and lift each fruit from the vine, or use pruners to avoid damaging the plant. You can also harvest at the mature green stage and ripen indoors at room temperature if frost threatens.

Because Stuffer Red is indeterminate, it will grow vigorously throughout the season and benefits from selective pruning. Remove suckers (shoots that grow between the main stem and branches) regularly to improve air circulation and direct the plant's energy toward fruit production rather than excessive foliage. In mid to late summer, pinch off new flowering shoots and stop major pruning to give developing fruits time to ripen before frost.