Zapotec Ribbed Tomato Seeds - (Lycopersicon lycopersicum)
- Seed Count:
- Approx 25 seeds per pack
- Days to Maturity:
- 80 - 90 days
- Days to Germination:
- 5-7 days @ 75-95F
- Light Preference:
- Full sun
- Plant Spacing:
- Heirloom, Non-Hybrid, Non-GMO seeds
Zapotec Ribbed Tomato - Amazing Tomato From Oaxaca
A captivating pleated or ribbed somewhat flattened pear shaped tomato with dependable prolific production of large 8 - 16 oz dark pink to red fruits that is excellent for fresh slicing, stuffing, sauces or drying. The deeply ribbed or pleated shape always captures attention and the mildly sweet, unique flavor steals hearts. Originally from the Zapotec tribe outside of Oaxaca, Mexico.
The Zapotec tomatoes in our trial garden were dark red, meaty and richly delicious. This is the only beefsteak sized tomato that has excelled in our harsh climate of low humidity, 40°F daily temperature swings with a near-constant breeze pulling moisture off the plants. We loved it in roasted salsas or sliced fresh on sandwiches and salads. When teamed up with the San Marzano tomatoes, Zapotec made a captivating pasta sauce with complex, memorable flavors.
Plants are heavy, grow 4 - 6' tall and need substantial trellising. They will eat standard tomato cages as snacks!
Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century.
Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!
Tomatoes take about 3 - 4 months from direct seeding in the garden to start producing fruit; about 70 days from transplanting 6 - 8 week-old plants to start fruiting; and about 40-50 days from the flower opening to producing ripe fruit.
Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground.
Tomatoes begin the ripening process by producing ethylene, a natural growth regulator, and releasing it. The fruit ripens from the inside out, meaning the center matures and turns red before the color reaches the outer skin. Faint white lines crossing each other at the bottom or blossom end of the fruit show that ripening has begun. Soon afterward, the blossom end starts turning pink – indicating ethylene is being produced. When the pink blush reaches the stem, the fruit is about 75% ripe. The pink color deepens to red, starting from the blossom end and working its way upward.
A tomato’s flavor increases as it ripens, due to the increased nutrients and sugars pumped into the fruit by the plant. For a home gardener, harvesting when there is just a touch of pink at the stem end or when the fruit is completely red gives the best flavor. The fruit will be fragile, won’t tolerate shipping and must be used or cooked within a few days to enjoy peak flavor.
Once the tomato is ripe, test by giving it a gentle pull or twist. If it slips easily from the vine – with little to no effort – it is ripe, juicy, and delicious!
Ripe tomatoes can be injured by cool temperatures and must be stored at room temperatures, never refrigerated to avoid chilling injury, which leaves pockmarks or pits on the skin leading to early rotting.
If you need to harvest early due to weather or the end of the season, those fruits with a pink blush at the blossom end will ripen with almost full flavor. Those with the faint white lines can still ripen but won’t have the full flavor.
- Determinate and Indeterminate Tomatoes - What's the Difference?
- Heirloom Tomato Growing Tips
- Heirloom Tomato Leaves - Potato Leaf vs Regular Leaf
- Blossom End Rot - What To Do
- Fermented Tomato Conserve
- Sicilian Eggplant and Tomato Sauce
From the soil to the seed to the food you eat - we'll help you grow your best garden!
The Master Gardeners at the historic Francis Land House Heirloom Vegetable Garden in Virginia Beach, Virginia are providing feedback on the donated seeds. Our garden consists of 35 raised beds, each four feet by twenty feet. The garden receives full sun all day and is fertilized with a combination of compost and commercial organic fertilizer. The plants produced 70 fruit with a total weight of 40 pounds. As noted in your catalog we found the tomatoes to be very fleshy, deep red in color and deeply creased. The volunteers really enjoyed the taste of these tomatoes. The harvest period was short with production stopping at the end of August.