Brandywine Tomato
A ripe Brandywine is my idea of heaven. So much has been written about this tomato that it's hard to know what to add. Yes, it is the standard for tomato flavor, with the perfect sweet/tart balance plus a spicy/savory breadth of flavor. Yes, the flesh is smooth, meaty, creamy and perfect for slicing. Yes, the fruits are big and yes it is not tough-skinned like modern tomatoes so you should grow it at home because can't be shipped. Yes, it needs warm summers to ripen. (If you are looking for a delicious big heirloom that will ripen in cooler conditions, try Black Krim, Prudens, or Amish Paste.) Big, potato-leaf vines; bear midseason. Given heat and decent soil, its really not hard to grow. For one thing, the big vines have the vigor to outgrow pests like thrips and mites that can decimate smaller-framed tomatoes. More resistance to blight than most heirlooms. And that tender, thin-skinned trait also makes it easy to peel. (Good reason to make tomato sauce from heirlooms instead of modern paste types like Roma. Just sayin....) Pink-red Sudduth strain, considered the most flavorful. 80 days. 25 seeds