Red Pear Tomato is a charming and productive heirloom variety that dates back to before 1800. With its striking true-pear shape and slightly larger size than typical cherry tomatoes, this variety brings visual appeal and exceptional flavour to your garden and plate. The tangy-sweet red fruits grow in abundance on tall indeterminate vines, making it an excellent choice for fresh eating, salads, and snacking straight off the vine. It's a classic variety that continues to earn its place in heritage gardens and modern ones alike.

Where Can You Grow Red Pear Tomato?

Red Pear Tomato thrives in Zones 3–9 and requires full sun and well-drained soil. It grows particularly well in garden beds and larger containers with support from cages or trellises.

History and Historical Uses

This tomato variety has been grown and loved for over two centuries, originally cultivated in Europe and brought to North America as part of early seed exchanges. Heirloom gardeners value it for its dependable yields, charming shape, and exceptional flavour. Its unique form makes it especially popular for pickling, preserving, and showcasing in decorative culinary dishes.

Canadian Zone Information
Zones 8-9: Direct sow or transplant starts in mid to late spring after frost danger has passed.
Zones 5-7: Start indoors 6–8 weeks before last frost and transplant out when nighttime temperatures are consistently above 10°C.
Zones 3-4: Use greenhouse or cloche protection; start indoors in early spring for transplanting after the final frost.

How to Grow and Harvest Red Pear Tomato

Planting: Start seeds indoors 6–8 weeks before last frost; transplant 45–60cm (18–24in) apart.
Watering: Keep soil evenly moist; mulch to retain water and prevent disease.
Harvesting: Pick fruit when fully red and firm to the touch for peak flavour.
Maintenance: Provide trellis or cage support; prune suckers for better airflow and productivity.

Seed Saving Tips for Future Supply

Select Ripe Fruit: Choose fully mature red fruit for seed saving.
Extract Seeds: Scoop seeds and pulp into a jar and ferment for 3–5 days.
Rinse and Dry: Rinse thoroughly and dry on a screen or paper towel for 1–2 weeks.
Store: Keep in a cool, dry, and dark place; seeds remain viable for 5–12 years.

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