Rutgers Tomato

The Rutgers Tomato is an exceptional vegetable with a fine, mild flavor.  It has medium to large determinate vines and a turnaround of 74 days.  Tomatoes are the most popular garden vegetable because they require little space and effort, yet they produce a large yield.

  • Non-Hybrid
  • High Germination Rate
  • Regenerating

Description

The Rutgers Tomato is an exceptional vegetable with a fine, mild flavor.  It has medium to large determinate vines and a turnaround of 74 days.  Tomatoes are the most popular garden vegetable because they require little space and effort, yet they produce a large yield.  Tomatoes can be eaten raw or juiced, dried, canned, baked, fried, and made into a range of sauces.   Rutgers Tomato is a mid-season fruit that weighs 4-6 ounces.

 

Tomatoes are known to be a very nutritious addition to any meal. This food is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium, Phosphorus and Copper, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.

 

The famous Rutgers tomato was introduced in 1934 by Rutgers breeder Lyman Schermerhorn as an ideal, well-adapted and improved “General Use” tomato for processing (canning and juicing) as well as fresh market. Rutgers tomato was developed and released in the period between WW I and WW II, during expansion of canning and truck farming, when 36,000+ acres of tomatoes were grown in the Garden State.

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