Black Plum Tomato
Solanum lycopersicum
Germination: 93% Nov 2025 Packed for 2026
Origins and History
The Black Plum Paste Tomato (Solanum lycopersicum) is an heirloom variety that traces its roots to Eastern Europe, where it was valued for its rich flavor and high productivity. Believed to have originated in Russia or Ukraine, it has long been cherished by gardeners and seed savers who sought a tomato that combined the intensity of a paste tomato with the unique depth of color and flavor characteristic of darker varieties. Its survival through generations of cultivation speaks to its reliability and cultural importance in traditional kitchens and home gardens.
Appearance and Characteristics
Black Plum Paste Tomatoes are small to medium-sized, typically oval or egg-shaped, resembling the classic Italian plum tomato but with a striking dark purplish-brown skin. Their flesh is dense, meaty, and low in moisture, with very few seeds compared to slicing tomatoes. The flavor is rich, slightly smoky, and tangy-sweet, offering more complexity than many standard paste tomatoes. Plants are indeterminate, producing abundant clusters of fruit throughout the season.
Culinary Uses
As the name suggests, this variety is excellent for paste, sauces, and canning. The dense flesh makes it ideal for cooking down into thick tomato sauces, ketchups, and soups. Its rich flavor also lends itself well to roasting, drying, and salsas, where it adds a savory depth. Though primarily a processing tomato, many gardeners enjoy eating them fresh in salads or as part of antipasto platters for their unique taste and color.
Growing Tips
Black Plum Paste Tomatoes thrive in USDA hardiness zones 3–11, making them suitable for a wide range of growing regions. They prefer full sun and fertile, well-drained soil enriched with organic matter. Seeds should be started indoors 6–8 weeks before the last frost, sowing them about ¼ inch deep. Transplant seedlings outdoors once night temperatures stay above 55°F and after hardening them off. Plants benefit from staking or caging due to their indeterminate growth habit and heavy fruiting. Regular watering at the soil level helps prevent cracking and reduces the risk of foliar diseases.
Harvesting Guidance
Fruits are typically ready to harvest 75–85 days after transplanting, depending on local conditions. Tomatoes should be picked when they reach their full deep mahogany-red to brownish-black color and feel slightly firm but give gently under pressure. For sauce-making and canning, allow them to ripen fully on the vine for maximum sweetness and density. Frequent harvesting encourages continued production throughout the growing season.
ng gardeners and culinary enthusiasts who appreciate their intriguing color and delicious flavor. They add visual appeal and a distinct taste to a variety of dishes, making them a sought-after tomato variety in the world of gastronomy.
