Zapotec Ribbed Tomato Seeds - (Lycopersicon lycopersicum)

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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 - (Lycopersicon lycopersicum)
  • Zapotec Ribbed Tomato - (Lycopersicon lycopersicum)
  • Zapotec Ribbed Tomato - (Lycopersicon lycopersicum)
  • Zapotec Ribbed Tomato - (Lycopersicon lycopersicum)
  • Zapotec Ribbed Tomato - (Lycopersicon lycopersicum)
  • Zapotec Ribbed Tomato - (Lycopersicon lycopersicum)
  • Zapotec Ribbed Tomato - (Lycopersicon lycopersicum)
Frequently bought together:


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!

Growing Tip

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. 

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1 Review

  • 5
    Tasty Tomato!

    Posted by Hans - Francis Land House on Jul 17th 2017

    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.

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