Pink Berkeley Beefsteak Tomato is a uniquely beautiful and flavourful variety, prized for its metallic-coloured striping over deep reddish-brown skin and rich, smoky taste. With dense flesh and minimal seeds, this tomato is a favourite for fresh eating and sandwiches. Originally bred by Brad Gates of California in 2008 as Pink Berkeley Tie Dye, Metchosin Farm has selected this line over several seasons for larger, more uniform fruit and continued vigour in our coastal climate. Semi-determinate plants offer a more compact growth habit while still producing a generous harvest.

Where Can You Grow Pink Berkeley Beefsteak Tomato?
Best suited to Zones 3–9 in full sun with fertile, well-drained soil. Performs well in raised beds, open gardens, and large patio containers. Benefit from staking or caging to support fruit load.

History and Historical Uses
This tomato traces back to breeder Brad Gates of Wild Boar Farms in California, known for developing boldly coloured and flavourful tomato varieties. The original Pink Berkeley Tie Dye stood out for its striking appearance and exceptional flavour, leading to further selection at Metchosin Farm to develop this larger beefsteak form for Canadian growers.

Canadian Zone Information
Zones 8–9: Direct sow or transplant in full sun after risk of frost has passed.
Zones 5–7: Start indoors 6–8 weeks before final frost; transplant outdoors after last frost date.
Zones 3–4: Start indoors early; use a greenhouse or cloche for season extension.

How to Grow and Harvest Pink Berkeley Beefsteak Tomato

Planting: Sow indoors 6–8 weeks before final frost; transplant 45–60cm (18–24in) apart in full sun.
Watering: Water deeply and consistently; mulch to retain moisture and reduce splitting.
Harvesting: Pick when fruit is fully coloured and slightly soft to the touch.
Maintenance: Stake or cage for best support and airflow; prune lightly to encourage airflow.

Seed Saving Tips for Future Supply

Select Best Fruit: Choose fully ripe, healthy tomatoes from strong plants.
Harvest and Ferment: Scoop seeds with gel into a jar, add water, and ferment for 2–3 days.
Clean and Dry: Rinse well and spread seeds to dry fully before storing.
Store: Keep in a cool, dry place; seeds remain viable for 4–6 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)