Loading...
Tomato Seeds - Indeterminate - Kellogg's Breakfast
Brilliant orange beefsteak with rich, fruity flavor and low acidity.
Alliance Of Native Seedkeepers | SKU:
TO6
1 review
Sustainability features
Details
- Non-GMO Safe Seed Pledge
- Seed packets printed on forestry-certified paper (FSC, SFI, Rainforest Alliance)
- Curbside-recyclable mailers; SFI-certified kraft paper
- 1% for the Planet partner — supports environmental nonprofits
- Compact, energy-efficient facility with lean, low-waste operations
1-Year Warranty
Details
- Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
- Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
Non-GMO / BE Policy
Details
We do not sell seeds that are GMO or BE.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
- Detectable modified genetic material in the final food
- Created via in vitro rDNA techniques (e.g., gene transfer)
- Modifications not achievable through conventional breeding or nature
—
seeds / pkt
( ~ g )
Description
The Kellogg’s Breakfast Tomato is an indeterminate heirloom celebrated for its vibrant orange flesh, massive fruits, and deeply sweet, tropical flavor. Maturing in about 80–85 days, this variety produces huge, 1–2 pound beefsteaks with smooth, slightly flattened shoulders and dense, meaty interiors that glow like sunrise when sliced.
Fruits are sweet, rich, and low-acid, often described as having a fruity complexity with subtle notes of melon and citrus. The firm flesh and few seeds make it an outstanding slicer, perfect for fresh eating, sandwiches, and bright golden sauces that hold both color and flavor beautifully.
Plants are vigorous and high-yielding, often reaching 6–8 feet tall, and continue producing through the heat of summer when other varieties slow down. They perform best in full sun and fertile, well-drained soil, with steady deep watering to support their large fruit set and maintain consistent sweetness.
Originally hailing from West Virginia and named after a railroad supervisor who shared his treasured family seed, the Kellogg’s Breakfast Beefsteak stands as a modern heirloom icon—rich, colorful, and remarkably flavorful, embodying both Appalachian seed heritage and true garden generosity.
$200 USD
$300
Unit price
/
Unavailable
Secure checkout
Details
Your payment is processed securely via trusted gateways. We do not store credit card details and we do not have access to your card information.
Couldn't load pickup availability
Minimum Seed Count
25
Soil pH
6.0–6.5
Soil Type
Loamy
Sunlight
Full sun
Plant Spacing
36 in
Row Spacing
36 in
Support
Stake
Ideal Soil Temp
70–85°F
Seed Depth
1/4 in
Sprouts in
7-14 Day
Life Cycle
Annual
Growth Habit
Indeterminate
Frost Hardy
Tender
Scientific Name
Solanum lycopersicum
Maturity
80-89 Days
(from transplant)
Grow Location
Container, Garden Plot, Raised Bed, Vertical Gardening, Greenhouse, Community Garden
Non-GMO Safe Seed Pledge
How to Sow and Plant Tomatoes
1. Choosing the Right Location
Light Requirements:
Tomatoes are sun-loving plants that require at least 6–8 hours of direct sunlight daily, though 8–10 hours is ideal for strong fruit set and flavor. Choose a site with full southern exposure whenever possible. Avoid shaded areas near trees, fences, or tall crops. Plants grown in partial sun may produce leggy growth and fewer fruits.
Soil Requirements:
Tomatoes thrive in well-drained, loamy soil enriched with organic matter. The optimal pH range is 6.0–6.8, though they tolerate slightly acidic conditions. Prepare beds ahead of time by incorporating aged compost, leaf mold, or well-rotted manure to improve structure, fertility, and microbial activity.
Avoid compacted or waterlogged soil, which restricts root growth.
Sandy soils warm faster and suit early crops; heavier soils retain moisture better in dry climates.
Rotate planting sites annually to prevent nutrient depletion and disease buildup.
Soil Preparation Tip:
Before sowing or transplanting, loosen the top 8–12 inches of soil and blend in 2–3 inches of organic compost. If needed, amend with bone meal for phosphorus and greensand or kelp meal for potassium to promote strong roots and flowering.
2. Starting Seeds Indoors
Timing:
Sow tomato seeds 6–8 weeks before the final expected frost date. Adjust timing to your region so that transplants are ready to go outside once the soil has warmed to at least 60°F (16°C) and nighttime temperatures remain above 50°F (10°C).
Containers and Medium:
Use clean trays or small pots filled with a sterile, fine-textured seed-starting mix. Avoid heavy garden soil, which compacts easily and harbors pathogens.
Sowing Depth:
Sow seeds ¼ inch deep, cover lightly, and mist gently to settle the soil. Maintain even moisture—damp but never soggy.
Germination Conditions:
Tomato seeds germinate best at 75–85°F (24–29°C). Use a heat mat if needed. Germination typically occurs within 5–10 days, though some heirloom varieties may take up to two weeks.
Light After Germination:
Once sprouts appear, move trays to a bright, warm location or under full-spectrum grow lights. Provide 14–16 hours of light per day to prevent leggy growth. Keep lights about 2–3 inches above the seedlings and raise them as plants grow.
3. Transplanting Seedlings
Thinning:
Once seedlings develop their first set of true leaves, thin weaker ones to ensure each has ample light and airflow. Handle gently by the leaves, not the stems.
Potting Up:
When seedlings reach 3–4 inches tall, transplant them into larger pots (3–4 inches wide). Bury the stems up to the first true leaves—tomatoes form new roots along buried stems, creating stronger plants.
Hardening Off:
7–10 days before transplanting outdoors, gradually acclimate plants to outdoor conditions:
Start with 1–2 hours of filtered sun the first day.
Increase exposure each day, reducing watering slightly to toughen the stems.
Avoid windy or cold days during hardening.
4. Planting Outdoors
Timing:
Transplant tomatoes after the danger of frost has passed and the soil is warm. Soil temperatures below 55°F (13°C) can stunt root growth. Early planting can be improved by warming the soil with black plastic or row covers two weeks prior to transplanting.
Planting Depth:
Plant deeply—bury the stem up to the first or second set of true leaves. This encourages a robust root system. In heavy clay soil, plant slightly shallower and mound soil around the base.
Spacing:
Determinate (bush) types: 18–24 inches apart
Indeterminate (vining) types: 24–36 inches apart
Rows: Space rows 30–42 inches apart for good airflow and access.
Proper spacing reduces humidity around leaves, helping prevent fungal disease and promoting even ripening.
Watering at Planting:
Water thoroughly after transplanting to settle soil around the roots. Use lukewarm, non-chlorinated water. Avoid overhead watering—direct it at the base to minimize leaf wetness and disease spread.
5. Watering and Moisture Management
Initial Watering:
Keep the soil evenly moist but never waterlogged during germination and early growth. Light, frequent watering helps young roots establish.
Ongoing Watering:
Once established, switch to deep, infrequent watering, encouraging roots to grow downward. Aim for about 1–1.5 inches of water per week, adjusting for weather and soil type. Water early in the day so foliage dries before evening.
Organic Tip:
Use rainwater whenever possible—its natural minerals and softness encourage better plant health compared to chlorinated tap water.
6. Temperature and Climate Conditions
Tomatoes favor warm conditions with daytime temperatures between 70–85°F (21–29°C) and nighttime temperatures above 55°F (13°C). Extended cold slows growth, while prolonged heat above 95°F (35°C) may reduce fruit set.
In hot climates, provide light afternoon shade using shade cloth or tall companion crops (basil, corn, or sunflowers). In cooler regions, use row covers or cloches to retain warmth during early growth. Maintain steady soil warmth for optimal root activity.
7. Fertility and Soil Feeding
Before planting, mix compost into the soil at a rate of about 1 part compost to 3 parts native soil. Tomatoes are moderate-to-heavy feeders but respond best to slow, balanced nutrition.
At planting time: mix a small handful of organic tomato fertilizer, bone meal, or worm castings into the hole.
Mid-season: side-dress with compost or dilute fish emulsion every 3–4 weeks.
Avoid over-fertilizing with nitrogen, which produces lush foliage but few fruits.
8. Early Support and Spacing Care
Install stakes, cages, or trellises at planting to avoid root disturbance later. Even determinate types benefit from light support to prevent fruit from touching the soil.
Maintain generous spacing to improve air circulation and light penetration—critical for disease prevention and even ripening.
9. Mulching and Moisture Control
After transplanting, apply 2–3 inches of organic mulch (straw, shredded leaves, or composted bark) around the base of each plant. Leave a small gap around the stem to prevent rot.
Mulch helps:
Retain soil moisture
Regulate temperature
Suppress weeds
Prevent soil from splashing onto leaves (reducing blight risk)
Refresh mulch as it decomposes throughout the season.
10. Organic Pest and Disease Prevention at Planting
Healthy soil and spacing are your best defense. Avoid synthetic chemicals—rely on prevention and natural balance.
Pests: Keep an eye out for aphids, hornworms, and whiteflies. Use neem oil, insecticidal soap, or hand-picking to control populations early.
Disease Prevention:
Water at the base to avoid wet leaves.
Provide good air flow between plants.
Rotate crops yearly; avoid planting tomatoes after peppers, potatoes, or eggplants.
Use compost teas (aerated or non-aerated) as a soil drench to boost microbial health.
Companion plants like basil, marigold, garlic, and borage help deter pests naturally while enhancing pollination and flavor.Choosing the Right Location:
Light Requirements: Tomato - Yellow Pear thrives in full sun. Select a location that receives at least 6-8 hours of direct sunlight daily.
Soil Requirements: Prefers well-drained, fertile soil with a pH of 6.0-6.8. Although adaptable to various soil types, it grows best in loamy soil enriched with organic matter.
Planting Seeds:
Timing: Start seeds indoors 6-8 weeks before the last expected frost date. Transplant seedlings outdoors after the last frost when the soil has warmed.
Sowing Depth: Sow seeds 1/4 inch deep in seed-starting mix. Cover lightly with soil and water gently.
Spacing: Thin seedlings to 18-24 inches apart when transplanting to allow adequate space for growth. Rows should be spaced about 24-36 inches apart.
Watering:
Initial Watering: Keep the soil consistently moist but not waterlogged until the seeds germinate, which typically takes 7-14 days.
Ongoing Watering: Once established, water deeply and regularly, especially during dry periods. Water the plants at the base to avoid wetting the foliage, which can lead to fungal diseases.
Temperature and Climate:
Preferred Temperature: Tomato - Yellow Pear grows best in warm temperatures ranging from 70-85°F (21-29°C). It can tolerate higher temperatures but may require more frequent watering during extreme heat.
Fertilization:
Feeding: Incorporate organic matter such as compost into the soil before planting. Use a balanced, all-purpose fertilizer at planting time and side-dress with compost or organic fertilizer mid-season.
Pruning and Thinning:
Thinning: Thin seedlings to prevent overcrowding, which can hinder growth and reduce air circulation.
Pruning: Prune suckers (the small shoots that grow between the stem and branches) to promote larger fruit production. Stake or cage plants to support the vines and improve air circulation.
Mulching:
Mulch Application: Apply a layer of organic mulch around the base of the plants to retain soil moisture, suppress weeds, and regulate soil temperature. Avoid piling mulch directly against the stems to prevent rot.
Pest and Disease Management:
Common Pests: While tomatoes can attract pests such as aphids, tomato hornworms, and whiteflies, using insecticidal soap or neem oil can help control these pests if necessary.
Diseases: Ensure good air circulation around the plants to prevent fungal diseases. Avoid overhead watering to minimize the risk of mildew and other fungal issues. Crop rotation and proper spacing can also help reduce disease incidence.
1. Choosing the Right Location
Light Requirements:
Tomatoes are sun-loving plants that require at least 6–8 hours of direct sunlight daily, though 8–10 hours is ideal for strong fruit set and flavor. Choose a site with full southern exposure whenever possible. Avoid shaded areas near trees, fences, or tall crops. Plants grown in partial sun may produce leggy growth and fewer fruits.
Soil Requirements:
Tomatoes thrive in well-drained, loamy soil enriched with organic matter. The optimal pH range is 6.0–6.8, though they tolerate slightly acidic conditions. Prepare beds ahead of time by incorporating aged compost, leaf mold, or well-rotted manure to improve structure, fertility, and microbial activity.
Avoid compacted or waterlogged soil, which restricts root growth.
Sandy soils warm faster and suit early crops; heavier soils retain moisture better in dry climates.
Rotate planting sites annually to prevent nutrient depletion and disease buildup.
Soil Preparation Tip:
Before sowing or transplanting, loosen the top 8–12 inches of soil and blend in 2–3 inches of organic compost. If needed, amend with bone meal for phosphorus and greensand or kelp meal for potassium to promote strong roots and flowering.
2. Starting Seeds Indoors
Timing:
Sow tomato seeds 6–8 weeks before the final expected frost date. Adjust timing to your region so that transplants are ready to go outside once the soil has warmed to at least 60°F (16°C) and nighttime temperatures remain above 50°F (10°C).
Containers and Medium:
Use clean trays or small pots filled with a sterile, fine-textured seed-starting mix. Avoid heavy garden soil, which compacts easily and harbors pathogens.
Sowing Depth:
Sow seeds ¼ inch deep, cover lightly, and mist gently to settle the soil. Maintain even moisture—damp but never soggy.
Germination Conditions:
Tomato seeds germinate best at 75–85°F (24–29°C). Use a heat mat if needed. Germination typically occurs within 5–10 days, though some heirloom varieties may take up to two weeks.
Light After Germination:
Once sprouts appear, move trays to a bright, warm location or under full-spectrum grow lights. Provide 14–16 hours of light per day to prevent leggy growth. Keep lights about 2–3 inches above the seedlings and raise them as plants grow.
3. Transplanting Seedlings
Thinning:
Once seedlings develop their first set of true leaves, thin weaker ones to ensure each has ample light and airflow. Handle gently by the leaves, not the stems.
Potting Up:
When seedlings reach 3–4 inches tall, transplant them into larger pots (3–4 inches wide). Bury the stems up to the first true leaves—tomatoes form new roots along buried stems, creating stronger plants.
Hardening Off:
7–10 days before transplanting outdoors, gradually acclimate plants to outdoor conditions:
Start with 1–2 hours of filtered sun the first day.
Increase exposure each day, reducing watering slightly to toughen the stems.
Avoid windy or cold days during hardening.
4. Planting Outdoors
Timing:
Transplant tomatoes after the danger of frost has passed and the soil is warm. Soil temperatures below 55°F (13°C) can stunt root growth. Early planting can be improved by warming the soil with black plastic or row covers two weeks prior to transplanting.
Planting Depth:
Plant deeply—bury the stem up to the first or second set of true leaves. This encourages a robust root system. In heavy clay soil, plant slightly shallower and mound soil around the base.
Spacing:
Determinate (bush) types: 18–24 inches apart
Indeterminate (vining) types: 24–36 inches apart
Rows: Space rows 30–42 inches apart for good airflow and access.
Proper spacing reduces humidity around leaves, helping prevent fungal disease and promoting even ripening.
Watering at Planting:
Water thoroughly after transplanting to settle soil around the roots. Use lukewarm, non-chlorinated water. Avoid overhead watering—direct it at the base to minimize leaf wetness and disease spread.
5. Watering and Moisture Management
Initial Watering:
Keep the soil evenly moist but never waterlogged during germination and early growth. Light, frequent watering helps young roots establish.
Ongoing Watering:
Once established, switch to deep, infrequent watering, encouraging roots to grow downward. Aim for about 1–1.5 inches of water per week, adjusting for weather and soil type. Water early in the day so foliage dries before evening.
Organic Tip:
Use rainwater whenever possible—its natural minerals and softness encourage better plant health compared to chlorinated tap water.
6. Temperature and Climate Conditions
Tomatoes favor warm conditions with daytime temperatures between 70–85°F (21–29°C) and nighttime temperatures above 55°F (13°C). Extended cold slows growth, while prolonged heat above 95°F (35°C) may reduce fruit set.
In hot climates, provide light afternoon shade using shade cloth or tall companion crops (basil, corn, or sunflowers). In cooler regions, use row covers or cloches to retain warmth during early growth. Maintain steady soil warmth for optimal root activity.
7. Fertility and Soil Feeding
Before planting, mix compost into the soil at a rate of about 1 part compost to 3 parts native soil. Tomatoes are moderate-to-heavy feeders but respond best to slow, balanced nutrition.
At planting time: mix a small handful of organic tomato fertilizer, bone meal, or worm castings into the hole.
Mid-season: side-dress with compost or dilute fish emulsion every 3–4 weeks.
Avoid over-fertilizing with nitrogen, which produces lush foliage but few fruits.
8. Early Support and Spacing Care
Install stakes, cages, or trellises at planting to avoid root disturbance later. Even determinate types benefit from light support to prevent fruit from touching the soil.
Maintain generous spacing to improve air circulation and light penetration—critical for disease prevention and even ripening.
9. Mulching and Moisture Control
After transplanting, apply 2–3 inches of organic mulch (straw, shredded leaves, or composted bark) around the base of each plant. Leave a small gap around the stem to prevent rot.
Mulch helps:
Retain soil moisture
Regulate temperature
Suppress weeds
Prevent soil from splashing onto leaves (reducing blight risk)
Refresh mulch as it decomposes throughout the season.
10. Organic Pest and Disease Prevention at Planting
Healthy soil and spacing are your best defense. Avoid synthetic chemicals—rely on prevention and natural balance.
Pests: Keep an eye out for aphids, hornworms, and whiteflies. Use neem oil, insecticidal soap, or hand-picking to control populations early.
Disease Prevention:
Water at the base to avoid wet leaves.
Provide good air flow between plants.
Rotate crops yearly; avoid planting tomatoes after peppers, potatoes, or eggplants.
Use compost teas (aerated or non-aerated) as a soil drench to boost microbial health.
Companion plants like basil, marigold, garlic, and borage help deter pests naturally while enhancing pollination and flavor.Choosing the Right Location:
Light Requirements: Tomato - Yellow Pear thrives in full sun. Select a location that receives at least 6-8 hours of direct sunlight daily.
Soil Requirements: Prefers well-drained, fertile soil with a pH of 6.0-6.8. Although adaptable to various soil types, it grows best in loamy soil enriched with organic matter.
Planting Seeds:
Timing: Start seeds indoors 6-8 weeks before the last expected frost date. Transplant seedlings outdoors after the last frost when the soil has warmed.
Sowing Depth: Sow seeds 1/4 inch deep in seed-starting mix. Cover lightly with soil and water gently.
Spacing: Thin seedlings to 18-24 inches apart when transplanting to allow adequate space for growth. Rows should be spaced about 24-36 inches apart.
Watering:
Initial Watering: Keep the soil consistently moist but not waterlogged until the seeds germinate, which typically takes 7-14 days.
Ongoing Watering: Once established, water deeply and regularly, especially during dry periods. Water the plants at the base to avoid wetting the foliage, which can lead to fungal diseases.
Temperature and Climate:
Preferred Temperature: Tomato - Yellow Pear grows best in warm temperatures ranging from 70-85°F (21-29°C). It can tolerate higher temperatures but may require more frequent watering during extreme heat.
Fertilization:
Feeding: Incorporate organic matter such as compost into the soil before planting. Use a balanced, all-purpose fertilizer at planting time and side-dress with compost or organic fertilizer mid-season.
Pruning and Thinning:
Thinning: Thin seedlings to prevent overcrowding, which can hinder growth and reduce air circulation.
Pruning: Prune suckers (the small shoots that grow between the stem and branches) to promote larger fruit production. Stake or cage plants to support the vines and improve air circulation.
Mulching:
Mulch Application: Apply a layer of organic mulch around the base of the plants to retain soil moisture, suppress weeds, and regulate soil temperature. Avoid piling mulch directly against the stems to prevent rot.
Pest and Disease Management:
Common Pests: While tomatoes can attract pests such as aphids, tomato hornworms, and whiteflies, using insecticidal soap or neem oil can help control these pests if necessary.
Diseases: Ensure good air circulation around the plants to prevent fungal diseases. Avoid overhead watering to minimize the risk of mildew and other fungal issues. Crop rotation and proper spacing can also help reduce disease incidence.
How to Grow – Kellogg’s Breakfast Tomato (Solanum lycopersicum)
Watering
Provide 1–1½ inches of water weekly, increasing slightly during periods of high heat or heavy fruiting.
Water deeply and steadily to promote strong root development and reduce cracking in large fruits.
Use drip irrigation or soaker hoses for slow, consistent watering that keeps foliage dry to prevent fungal disease.
Avoid overhead watering, especially late in the day.
Mulch 2–3 inches deep with straw, compost, or shredded leaves once the soil has warmed to retain moisture and moderate temperature.
Tip: Consistent watering brings out Kellogg’s Breakfast’s rich, tropical sweetness—uneven moisture can dull its flavor and cause cracks.
Fertilizing
Before planting, mix 2–3 inches of compost or aged manure into the soil.
Feed every 2–3 weeks during early vegetative growth with a balanced organic fertilizer (10-10-10 or equivalent).
Once flowering begins, switch to a low-nitrogen, high-potassium formula (5-10-10) to encourage heavy fruiting and strong color.
Add calcium or kelp extract monthly to prevent blossom end rot and fortify the plant.
Avoid excessive nitrogen, which delays fruiting and produces overly lush foliage.
Tip: A side dressing of compost tea or seaweed midseason enhances fruit sweetness and overall plant vitality.
Weeding & Mulching
Keep planting areas weed-free to reduce competition and prevent pest harborage.
Apply 2–4 inches of organic mulch—straw, compost, or shredded leaves—to maintain soil moisture and suppress weeds.
Weed gently to protect shallow roots from disturbance.
Sun & Heat Management
Provide full sun—6–8 hours daily to promote vibrant orange coloration and high sugar content.
Ideal air temperature range: 75–90°F (24–32°C).
In extreme heat (above 95°F or 35°C), use 30–40% shade cloth to protect blossoms and reduce sunscald.
Ensure adequate airflow between plants to reduce humidity and prevent blight.
Tip: Kellogg’s Breakfast excels in warm climates with steady sunlight—good airflow ensures even ripening of its heavy fruits.
Spacing & Support
Space plants 30–36 inches apart with 36–48 inches between rows.
Being an indeterminate beefsteak type, Kellogg’s Breakfast requires strong cages, stakes, or trellises to support its weighty fruit clusters.
Train vines vertically to improve airflow and simplify harvesting.
Remove lower leaves beneath the first flower cluster to reduce soil splash and prevent disease.
Tip: Fruits can exceed 1 pound—secure branches with soft ties or netting to prevent snapping.
Companion Planting
Good Companions: Basil, marigolds, onions, garlic, parsley, and carrots deter pests and attract beneficial insects.
Avoid: Fennel, corn, and brassicas that compete for nutrients or attract similar pests.
Interplant with dill or coriander to draw pollinators and beneficial insects.
Tip: Basil enhances flavor and naturally repels aphids and hornworms—making it an ideal companion plant.
Container Growing
Grow in large containers (minimum 25 gallons) with sturdy cage or trellis support.
Use rich organic potting soil mixed with compost and perlite for aeration and drainage.
Check moisture daily during hot weather—large fruits require steady hydration.
Feed every 10–14 days with compost tea or a liquid tomato fertilizer to sustain production.
Tip: Mulch the surface of container soil to prevent heat stress and maintain consistent moisture for optimal fruit flavor.
Season Extension
Use row covers or tunnels early in the season to retain warmth and protect transplants from cool nights.
Preheat soil with black plastic mulch before planting in cooler climates.
As frost nears, remove new blossoms 4 weeks before expected frost to concentrate ripening energy.
Harvest nearly ripe fruits before frost—they’ll finish coloring indoors at 65–70°F (18–21°C).
Tip: Kellogg’s Breakfast fruits ripen beautifully off the vine—keep them at room temperature for the fullest flavor.
Watering
Provide 1–1½ inches of water weekly, increasing slightly during periods of high heat or heavy fruiting.
Water deeply and steadily to promote strong root development and reduce cracking in large fruits.
Use drip irrigation or soaker hoses for slow, consistent watering that keeps foliage dry to prevent fungal disease.
Avoid overhead watering, especially late in the day.
Mulch 2–3 inches deep with straw, compost, or shredded leaves once the soil has warmed to retain moisture and moderate temperature.
Tip: Consistent watering brings out Kellogg’s Breakfast’s rich, tropical sweetness—uneven moisture can dull its flavor and cause cracks.
Fertilizing
Before planting, mix 2–3 inches of compost or aged manure into the soil.
Feed every 2–3 weeks during early vegetative growth with a balanced organic fertilizer (10-10-10 or equivalent).
Once flowering begins, switch to a low-nitrogen, high-potassium formula (5-10-10) to encourage heavy fruiting and strong color.
Add calcium or kelp extract monthly to prevent blossom end rot and fortify the plant.
Avoid excessive nitrogen, which delays fruiting and produces overly lush foliage.
Tip: A side dressing of compost tea or seaweed midseason enhances fruit sweetness and overall plant vitality.
Weeding & Mulching
Keep planting areas weed-free to reduce competition and prevent pest harborage.
Apply 2–4 inches of organic mulch—straw, compost, or shredded leaves—to maintain soil moisture and suppress weeds.
Weed gently to protect shallow roots from disturbance.
Sun & Heat Management
Provide full sun—6–8 hours daily to promote vibrant orange coloration and high sugar content.
Ideal air temperature range: 75–90°F (24–32°C).
In extreme heat (above 95°F or 35°C), use 30–40% shade cloth to protect blossoms and reduce sunscald.
Ensure adequate airflow between plants to reduce humidity and prevent blight.
Tip: Kellogg’s Breakfast excels in warm climates with steady sunlight—good airflow ensures even ripening of its heavy fruits.
Spacing & Support
Space plants 30–36 inches apart with 36–48 inches between rows.
Being an indeterminate beefsteak type, Kellogg’s Breakfast requires strong cages, stakes, or trellises to support its weighty fruit clusters.
Train vines vertically to improve airflow and simplify harvesting.
Remove lower leaves beneath the first flower cluster to reduce soil splash and prevent disease.
Tip: Fruits can exceed 1 pound—secure branches with soft ties or netting to prevent snapping.
Companion Planting
Good Companions: Basil, marigolds, onions, garlic, parsley, and carrots deter pests and attract beneficial insects.
Avoid: Fennel, corn, and brassicas that compete for nutrients or attract similar pests.
Interplant with dill or coriander to draw pollinators and beneficial insects.
Tip: Basil enhances flavor and naturally repels aphids and hornworms—making it an ideal companion plant.
Container Growing
Grow in large containers (minimum 25 gallons) with sturdy cage or trellis support.
Use rich organic potting soil mixed with compost and perlite for aeration and drainage.
Check moisture daily during hot weather—large fruits require steady hydration.
Feed every 10–14 days with compost tea or a liquid tomato fertilizer to sustain production.
Tip: Mulch the surface of container soil to prevent heat stress and maintain consistent moisture for optimal fruit flavor.
Season Extension
Use row covers or tunnels early in the season to retain warmth and protect transplants from cool nights.
Preheat soil with black plastic mulch before planting in cooler climates.
As frost nears, remove new blossoms 4 weeks before expected frost to concentrate ripening energy.
Harvest nearly ripe fruits before frost—they’ll finish coloring indoors at 65–70°F (18–21°C).
Tip: Kellogg’s Breakfast fruits ripen beautifully off the vine—keep them at room temperature for the fullest flavor.
Additional Tips — Kellogg’s Breakfast Tomato (Solanum lycopersicum)
Harvesting:
Harvest when fruits achieve their full tangerine-orange color and a gentle, satin-like sheen across the skin. Mature fruits average 16–32 ounces, with meaty flesh and minimal seed cavities. The surface should feel firm yet slightly pliant near the shoulders, signaling perfect ripeness.
Use pruning shears or scissors to harvest, leaving a short portion of the stem attached to prevent tearing. Avoid twisting or pulling — the fruit’s thin skin and heavy weight make it prone to stem cracking if handled roughly.
Pick every two to three days during peak ripening, as the vines will continue producing steadily through the season. Avoid harvesting after heavy rain, which can lead to superficial cracking. Slightly underripe fruits will finish ripening indoors at 70°F (21°C) without flavor loss.
Flavor & Culinary Use:
Kellogg’s Breakfast is renowned for its exceptional flavor — rich, sweet, and tropical with notes of mango and citrus over a deep, buttery tomato base. Its flesh is dense, juicy, and smooth, producing an almost velvety texture when sliced.
Perfect for fresh slicing, sandwiches, and vibrant salads. The sweetness and bright color make it a favorite for golden tomato sauces and purees, where it adds natural richness without acidity.
When roasted, it develops a honey-like depth and subtle caramelization ideal for soups, bisques, or blended salsas. Its vivid color also makes it a showpiece tomato for farmers’ markets and gourmet displays.
Handling & Storage:
Store fruits at 55–70°F (13–21°C) in a cool, shaded area with good ventilation. Avoid refrigeration, which flattens its tropical sweetness and causes grainy texture.
Arrange in a single layer, stem-side down, on padded or paper-lined trays. Because the skin is thin, avoid stacking or rough handling.
For market or transport, harvest when fruits show full color but are still slightly firm; they’ll finish ripening naturally without losing flavor. Properly handled fruits retain peak quality for 5–6 days.
Pruning & Support:
As an indeterminate grower, Kellogg’s Breakfast benefits from structured pruning and strong vertical support. Provide tall cages, trellises, or stakes 6–8 feet high to manage its long, vigorous vines and large, heavy fruit clusters.
Remove lower leaves once the plant is well established to prevent soil splash and promote airflow. Pinch suckers below the first flower cluster to direct energy into main stems for earlier, larger fruits.
Avoid excessive pruning — maintaining moderate foliage helps prevent sunscald and supports even ripening. Due to heavy fruit load, secure clusters gently with soft ties to prevent stem breakage.
Sun & Water Tips:
Provide 6–8 hours of full sun daily for full color saturation and sugar development. In very hot regions (above 95°F / 35°C), light afternoon shade prevents fading and softening.
Water deeply once or twice weekly, maintaining consistent moisture. Irregular watering can lead to cracking or blossom-end rot. Apply organic mulch (straw, compost, or leaf mold) after the soil warms to stabilize moisture and temperature.
Favor drip irrigation or soaker hoses to avoid wetting foliage. Balanced moisture and airflow reduce foliar diseases and promote steady fruit production throughout the season.
Seed Saving:
Select seed from the healthiest, true-to-type plants producing large, uniform orange fruits with signature sweetness. Allow selected fruits to ripen fully on the vine before harvesting for seed.
Scoop seeds and pulp into a jar with a little water and ferment for 2–3 days to dissolve the gelatinous seed coat. Stir daily to prevent mold. Rinse thoroughly and spread seeds thinly on a non-stick surface or fine mesh to dry for 7–10 days in a shaded, ventilated location.
Store fully dried seeds in airtight containers in a cool, dark, and dry environment. Properly cured Kellogg’s Breakfast seeds remain viable for 4–6 years. Being open-pollinated, they will breed true unless cross-pollinated by nearby tomatoes; maintain 25–50 feet of isolation for purity.
Ecological & Pollinator Notes:
Kellogg’s Breakfast thrives in organically rich, well-drained soil with high biological activity. Its large, open blossoms attract bees and native pollinators that enhance fruit set through vibration pollination.
Interplant with pollinator-friendly herbs like borage, basil, and calendula to sustain beneficial insect populations. Rotate tomato crops every 2–3 years with legumes or leafy greens to replenish soil nitrogen and prevent disease buildup.
Avoid planting near potatoes or peppers, which share pests and pathogens. Space plants 30–36 inches apart for proper airflow and sunlight penetration. Annual compost applications enhance soil texture, drainage, and microbial vigor.
Culinary Pairings & Presentation Tips:
Kellogg’s Breakfast’s bright orange hue and rich tropical flavor make it ideal for artistic plating and gourmet cuisine. Slice thickly for sandwiches or serve with mozzarella, avocado, and microgreens for a striking caprese twist.
Blend into chilled soups, roasted sauces, or golden tomato gazpacho to highlight its natural sweetness. It pairs beautifully with citrus dressings, grilled seafood, and creamy cheeses such as ricotta or goat cheese.
For presentation, pair with deep red or purple heirlooms like Black Krim or Cherokee Purple to create a dramatic color contrast. Its vibrant hue and tropical notes make it a visual and culinary centerpiece for any dish.
Harvesting:
Harvest when fruits achieve their full tangerine-orange color and a gentle, satin-like sheen across the skin. Mature fruits average 16–32 ounces, with meaty flesh and minimal seed cavities. The surface should feel firm yet slightly pliant near the shoulders, signaling perfect ripeness.
Use pruning shears or scissors to harvest, leaving a short portion of the stem attached to prevent tearing. Avoid twisting or pulling — the fruit’s thin skin and heavy weight make it prone to stem cracking if handled roughly.
Pick every two to three days during peak ripening, as the vines will continue producing steadily through the season. Avoid harvesting after heavy rain, which can lead to superficial cracking. Slightly underripe fruits will finish ripening indoors at 70°F (21°C) without flavor loss.
Flavor & Culinary Use:
Kellogg’s Breakfast is renowned for its exceptional flavor — rich, sweet, and tropical with notes of mango and citrus over a deep, buttery tomato base. Its flesh is dense, juicy, and smooth, producing an almost velvety texture when sliced.
Perfect for fresh slicing, sandwiches, and vibrant salads. The sweetness and bright color make it a favorite for golden tomato sauces and purees, where it adds natural richness without acidity.
When roasted, it develops a honey-like depth and subtle caramelization ideal for soups, bisques, or blended salsas. Its vivid color also makes it a showpiece tomato for farmers’ markets and gourmet displays.
Handling & Storage:
Store fruits at 55–70°F (13–21°C) in a cool, shaded area with good ventilation. Avoid refrigeration, which flattens its tropical sweetness and causes grainy texture.
Arrange in a single layer, stem-side down, on padded or paper-lined trays. Because the skin is thin, avoid stacking or rough handling.
For market or transport, harvest when fruits show full color but are still slightly firm; they’ll finish ripening naturally without losing flavor. Properly handled fruits retain peak quality for 5–6 days.
Pruning & Support:
As an indeterminate grower, Kellogg’s Breakfast benefits from structured pruning and strong vertical support. Provide tall cages, trellises, or stakes 6–8 feet high to manage its long, vigorous vines and large, heavy fruit clusters.
Remove lower leaves once the plant is well established to prevent soil splash and promote airflow. Pinch suckers below the first flower cluster to direct energy into main stems for earlier, larger fruits.
Avoid excessive pruning — maintaining moderate foliage helps prevent sunscald and supports even ripening. Due to heavy fruit load, secure clusters gently with soft ties to prevent stem breakage.
Sun & Water Tips:
Provide 6–8 hours of full sun daily for full color saturation and sugar development. In very hot regions (above 95°F / 35°C), light afternoon shade prevents fading and softening.
Water deeply once or twice weekly, maintaining consistent moisture. Irregular watering can lead to cracking or blossom-end rot. Apply organic mulch (straw, compost, or leaf mold) after the soil warms to stabilize moisture and temperature.
Favor drip irrigation or soaker hoses to avoid wetting foliage. Balanced moisture and airflow reduce foliar diseases and promote steady fruit production throughout the season.
Seed Saving:
Select seed from the healthiest, true-to-type plants producing large, uniform orange fruits with signature sweetness. Allow selected fruits to ripen fully on the vine before harvesting for seed.
Scoop seeds and pulp into a jar with a little water and ferment for 2–3 days to dissolve the gelatinous seed coat. Stir daily to prevent mold. Rinse thoroughly and spread seeds thinly on a non-stick surface or fine mesh to dry for 7–10 days in a shaded, ventilated location.
Store fully dried seeds in airtight containers in a cool, dark, and dry environment. Properly cured Kellogg’s Breakfast seeds remain viable for 4–6 years. Being open-pollinated, they will breed true unless cross-pollinated by nearby tomatoes; maintain 25–50 feet of isolation for purity.
Ecological & Pollinator Notes:
Kellogg’s Breakfast thrives in organically rich, well-drained soil with high biological activity. Its large, open blossoms attract bees and native pollinators that enhance fruit set through vibration pollination.
Interplant with pollinator-friendly herbs like borage, basil, and calendula to sustain beneficial insect populations. Rotate tomato crops every 2–3 years with legumes or leafy greens to replenish soil nitrogen and prevent disease buildup.
Avoid planting near potatoes or peppers, which share pests and pathogens. Space plants 30–36 inches apart for proper airflow and sunlight penetration. Annual compost applications enhance soil texture, drainage, and microbial vigor.
Culinary Pairings & Presentation Tips:
Kellogg’s Breakfast’s bright orange hue and rich tropical flavor make it ideal for artistic plating and gourmet cuisine. Slice thickly for sandwiches or serve with mozzarella, avocado, and microgreens for a striking caprese twist.
Blend into chilled soups, roasted sauces, or golden tomato gazpacho to highlight its natural sweetness. It pairs beautifully with citrus dressings, grilled seafood, and creamy cheeses such as ricotta or goat cheese.
For presentation, pair with deep red or purple heirlooms like Black Krim or Cherokee Purple to create a dramatic color contrast. Its vibrant hue and tropical notes make it a visual and culinary centerpiece for any dish.
Common Pests & Problems — 'Kellogg’s Breakfast' Beefsteak (Solanum lycopersicum)
Insects & Mites
Tomato Hornworms (large green caterpillars, extensive leaf and fruit feeding)
Controls: Inspect plants daily during early morning or evening hours. Handpick hornworms when found. Encourage parasitic wasps (Cotesia congregata) to provide natural control. Apply Bacillus thuringiensis (Bt) late in the day for biological management, ensuring complete leaf coverage. Maintain weed-free borders to deter egg-laying by adult moths.
Aphids (leaf curling, honeydew buildup, and reduced growth)
Controls: Use yellow sticky traps to monitor populations. Apply insecticidal soap or neem oil every 5–7 days until under control. Encourage beneficial insects such as lady beetles, lacewings, and hoverflies through companion planting of dill, fennel, and yarrow. Avoid excessive nitrogen fertilizer, which promotes soft, aphid-attractive foliage.
Whiteflies (leaf yellowing, sticky residue, and sooty mold)
Controls: Deploy yellow sticky traps to reduce adult populations. Spray neem oil or horticultural soap every 5–7 days. Introduce Encarsia formosa wasps for natural population control. Keep the area weed-free and prune lower foliage for airflow.
Spider Mites (stippling, bronzing, and fine webbing on leaf undersides)
Controls: Increase humidity and keep soil evenly moist. Spray leaves with water to dislodge mites and apply horticultural oil or insecticidal soap weekly until the infestation declines. Avoid drought stress and dusty environments that favor mites.
Diseases
Early Blight (Alternaria solani) (dark concentric leaf spots, lower leaf dieback)
Controls: Rotate crops annually and avoid planting tomatoes in the same area as other Solanaceae crops. Apply copper-based fungicide preventively during humid conditions. Water at the base of plants to keep foliage dry. Remove affected leaves immediately and mulch heavily to prevent soil splash.
Fusarium Wilt (Fusarium oxysporum) (progressive yellowing, wilting, and one-sided leaf loss)
Controls: Solarize soil before planting to reduce fungal spores. Grow resistant cultivars when possible. Maintain proper drainage and consistent watering practices. Remove and destroy infected plants promptly, and disinfect tools.
Septoria Leaf Spot (Septoria lycopersici) (numerous small grayish lesions, premature leaf loss)
Controls: Maintain mulch to prevent soil splash. Apply copper or sulfur fungicides preventively during wet weather. Prune lower leaves to increase airflow and remove infected foliage immediately. Avoid overhead irrigation.
Physiological & Environmental Issues
Blossom End Rot (calcium deficiency, dark sunken spots on fruit ends)
Controls: Maintain consistent soil moisture through drip irrigation and mulching. Test soil calcium levels and amend with lime or gypsum if necessary. Avoid excessive nitrogen, which interferes with calcium uptake.
Cracking (caused by irregular watering or sudden heavy rain)
Controls: Keep watering steady and even. Use mulch to regulate soil moisture. Harvest fruits promptly after rainfall to reduce splitting.
Catfacing (distorted, puckered fruit due to cold weather during flowering)
Controls: Avoid transplanting until nighttime temperatures remain above 55°F. Protect young plants with row covers during cold spells. Maintain balanced fertilization and moisture during fruit set.
Sunscald (white or papery patches on exposed fruit)
Controls: Maintain adequate leaf cover to shade fruit naturally. Avoid over-pruning. Provide 20–30% shade cloth during heat waves if necessary.
Monitoring & Prevention — Quick Checklist
Inspect plants at least twice weekly for hornworms, aphids, and early disease symptoms.
Rotate crops each year to reduce soilborne diseases.
Maintain mulch for moisture conservation and soil splash prevention.
Water deeply at soil level to keep foliage dry.
Prune for airflow while preserving foliage to protect fruit.
Encourage beneficial insects through diverse companion planting.
Remove diseased leaves promptly and disinfect tools and trellises after each use.
Insects & Mites
Tomato Hornworms (large green caterpillars, extensive leaf and fruit feeding)
Controls: Inspect plants daily during early morning or evening hours. Handpick hornworms when found. Encourage parasitic wasps (Cotesia congregata) to provide natural control. Apply Bacillus thuringiensis (Bt) late in the day for biological management, ensuring complete leaf coverage. Maintain weed-free borders to deter egg-laying by adult moths.
Aphids (leaf curling, honeydew buildup, and reduced growth)
Controls: Use yellow sticky traps to monitor populations. Apply insecticidal soap or neem oil every 5–7 days until under control. Encourage beneficial insects such as lady beetles, lacewings, and hoverflies through companion planting of dill, fennel, and yarrow. Avoid excessive nitrogen fertilizer, which promotes soft, aphid-attractive foliage.
Whiteflies (leaf yellowing, sticky residue, and sooty mold)
Controls: Deploy yellow sticky traps to reduce adult populations. Spray neem oil or horticultural soap every 5–7 days. Introduce Encarsia formosa wasps for natural population control. Keep the area weed-free and prune lower foliage for airflow.
Spider Mites (stippling, bronzing, and fine webbing on leaf undersides)
Controls: Increase humidity and keep soil evenly moist. Spray leaves with water to dislodge mites and apply horticultural oil or insecticidal soap weekly until the infestation declines. Avoid drought stress and dusty environments that favor mites.
Diseases
Early Blight (Alternaria solani) (dark concentric leaf spots, lower leaf dieback)
Controls: Rotate crops annually and avoid planting tomatoes in the same area as other Solanaceae crops. Apply copper-based fungicide preventively during humid conditions. Water at the base of plants to keep foliage dry. Remove affected leaves immediately and mulch heavily to prevent soil splash.
Fusarium Wilt (Fusarium oxysporum) (progressive yellowing, wilting, and one-sided leaf loss)
Controls: Solarize soil before planting to reduce fungal spores. Grow resistant cultivars when possible. Maintain proper drainage and consistent watering practices. Remove and destroy infected plants promptly, and disinfect tools.
Septoria Leaf Spot (Septoria lycopersici) (numerous small grayish lesions, premature leaf loss)
Controls: Maintain mulch to prevent soil splash. Apply copper or sulfur fungicides preventively during wet weather. Prune lower leaves to increase airflow and remove infected foliage immediately. Avoid overhead irrigation.
Physiological & Environmental Issues
Blossom End Rot (calcium deficiency, dark sunken spots on fruit ends)
Controls: Maintain consistent soil moisture through drip irrigation and mulching. Test soil calcium levels and amend with lime or gypsum if necessary. Avoid excessive nitrogen, which interferes with calcium uptake.
Cracking (caused by irregular watering or sudden heavy rain)
Controls: Keep watering steady and even. Use mulch to regulate soil moisture. Harvest fruits promptly after rainfall to reduce splitting.
Catfacing (distorted, puckered fruit due to cold weather during flowering)
Controls: Avoid transplanting until nighttime temperatures remain above 55°F. Protect young plants with row covers during cold spells. Maintain balanced fertilization and moisture during fruit set.
Sunscald (white or papery patches on exposed fruit)
Controls: Maintain adequate leaf cover to shade fruit naturally. Avoid over-pruning. Provide 20–30% shade cloth during heat waves if necessary.
Monitoring & Prevention — Quick Checklist
Inspect plants at least twice weekly for hornworms, aphids, and early disease symptoms.
Rotate crops each year to reduce soilborne diseases.
Maintain mulch for moisture conservation and soil splash prevention.
Water deeply at soil level to keep foliage dry.
Prune for airflow while preserving foliage to protect fruit.
Encourage beneficial insects through diverse companion planting.
Remove diseased leaves promptly and disinfect tools and trellises after each use.
Frequently Asked Questions (FAQs) — Kellogg’s Breakfast Tomato (Solanum lycopersicum)
Q: What type of tomato is Kellogg’s Breakfast?
Kellogg’s Breakfast is an indeterminate, open-pollinated heirloom beefsteak tomato (Solanum lycopersicum) known for its large, vibrant orange fruits and exceptional flavor. Fruits typically weigh 1–2 pounds and are low in acidity, offering a rich, sweet, and slightly tropical taste. Originally from Michigan, this variety gained fame through seed collector Darrell Kellogg, who preserved and popularized it in the late 20th century.
Q: How long does Kellogg’s Breakfast take to mature?
Expect 80–85 days from transplant to ripe fruit. As an indeterminate variety, it produces steadily throughout the growing season until frost.
Q: How long does it take for Kellogg’s Breakfast seeds to germinate?
Seeds germinate in 5–10 days when kept between 75–90 °F (24–32 °C) in a moist, well-drained seed-starting mix.
Q: Does Kellogg’s Breakfast need special soil conditions?
Yes. Like most large beefsteaks, it thrives in deep, fertile soil rich in organic matter. Maintain a pH between 6.0 and 6.8, and amend the bed with compost or aged manure for optimal growth.
Q: What spacing do Kellogg’s Breakfast tomatoes need?
Space plants 30–36 inches apart in rows 3–4 feet apart. This allows airflow and supports vigorous vine growth and large fruit set.
Q: Do I need more than one plant for pollination?
No. Tomatoes are self-pollinating, though pollinators and gentle airflow improve yield consistency.
Q: Can I grow Kellogg’s Breakfast in containers?
Yes, though large containers (minimum 15 gallons) are required. Use nutrient-rich potting soil and provide sturdy support for the heavy fruit clusters.
Q: How tall do Kellogg’s Breakfast plants get?
Plants grow 5–7 feet tall and benefit from strong staking or trellising. Pruning lower leaves and side shoots improves airflow and fruit size.
Q: Why are my Kellogg’s Breakfast fruits cracking?
Cracking often occurs after irregular watering or heavy rainfall. Keep soil moisture consistent and mulch to reduce fluctuations.
Q: How should I harvest Kellogg’s Breakfast tomatoes?
Harvest when fruits turn a deep golden-orange and feel slightly soft when squeezed. Allow full vine ripening for the richest flavor and color.
Q: How do I store Kellogg’s Breakfast tomatoes after harvest?
Store at 55–70 °F (13–21 °C) out of direct sunlight. Avoid refrigeration unless overripe.
Q: Are Kellogg’s Breakfast tomatoes good for cooking?
Yes. Their sweetness and low acidity make them excellent for slicing, juicing, roasting, or golden sauces. They also shine in sandwiches and salads.
Q: Are Kellogg’s Breakfast tomatoes heirloom?
Yes — Kellogg’s Breakfast is a cherished American heirloom maintained for its vivid color, flavor, and reliability across climates.
Q: Why are my tomatoes smaller than expected?
High heat, inconsistent watering, or excessive nitrogen can reduce fruit size. Maintain steady moisture and use balanced fertilizer for optimal yields.
Q: Can I save seeds from Kellogg’s Breakfast?
Yes. As an open-pollinated variety, it breeds true. Choose healthy, ripe fruit, ferment seeds for 2–3 days, rinse clean, and dry thoroughly before storing.
Q: What type of tomato is Kellogg’s Breakfast?
Kellogg’s Breakfast is an indeterminate, open-pollinated heirloom beefsteak tomato (Solanum lycopersicum) known for its large, vibrant orange fruits and exceptional flavor. Fruits typically weigh 1–2 pounds and are low in acidity, offering a rich, sweet, and slightly tropical taste. Originally from Michigan, this variety gained fame through seed collector Darrell Kellogg, who preserved and popularized it in the late 20th century.
Q: How long does Kellogg’s Breakfast take to mature?
Expect 80–85 days from transplant to ripe fruit. As an indeterminate variety, it produces steadily throughout the growing season until frost.
Q: How long does it take for Kellogg’s Breakfast seeds to germinate?
Seeds germinate in 5–10 days when kept between 75–90 °F (24–32 °C) in a moist, well-drained seed-starting mix.
Q: Does Kellogg’s Breakfast need special soil conditions?
Yes. Like most large beefsteaks, it thrives in deep, fertile soil rich in organic matter. Maintain a pH between 6.0 and 6.8, and amend the bed with compost or aged manure for optimal growth.
Q: What spacing do Kellogg’s Breakfast tomatoes need?
Space plants 30–36 inches apart in rows 3–4 feet apart. This allows airflow and supports vigorous vine growth and large fruit set.
Q: Do I need more than one plant for pollination?
No. Tomatoes are self-pollinating, though pollinators and gentle airflow improve yield consistency.
Q: Can I grow Kellogg’s Breakfast in containers?
Yes, though large containers (minimum 15 gallons) are required. Use nutrient-rich potting soil and provide sturdy support for the heavy fruit clusters.
Q: How tall do Kellogg’s Breakfast plants get?
Plants grow 5–7 feet tall and benefit from strong staking or trellising. Pruning lower leaves and side shoots improves airflow and fruit size.
Q: Why are my Kellogg’s Breakfast fruits cracking?
Cracking often occurs after irregular watering or heavy rainfall. Keep soil moisture consistent and mulch to reduce fluctuations.
Q: How should I harvest Kellogg’s Breakfast tomatoes?
Harvest when fruits turn a deep golden-orange and feel slightly soft when squeezed. Allow full vine ripening for the richest flavor and color.
Q: How do I store Kellogg’s Breakfast tomatoes after harvest?
Store at 55–70 °F (13–21 °C) out of direct sunlight. Avoid refrigeration unless overripe.
Q: Are Kellogg’s Breakfast tomatoes good for cooking?
Yes. Their sweetness and low acidity make them excellent for slicing, juicing, roasting, or golden sauces. They also shine in sandwiches and salads.
Q: Are Kellogg’s Breakfast tomatoes heirloom?
Yes — Kellogg’s Breakfast is a cherished American heirloom maintained for its vivid color, flavor, and reliability across climates.
Q: Why are my tomatoes smaller than expected?
High heat, inconsistent watering, or excessive nitrogen can reduce fruit size. Maintain steady moisture and use balanced fertilizer for optimal yields.
Q: Can I save seeds from Kellogg’s Breakfast?
Yes. As an open-pollinated variety, it breeds true. Choose healthy, ripe fruit, ferment seeds for 2–3 days, rinse clean, and dry thoroughly before storing.
📍
ZIP
— Change
🚚
●
Checking local suitability…
🎉
Free shipping on $25+ orders.
🌱
Average Last Frost
—
❄️
Average First Frost
—
From Seed Indoors (Spring)
Start: —
From Plant (Spring)
Transplant: —
Fall Planting
Start/Direct sow: —
Transplant: —
Expected Harvest
Window: —
Is this a good fit for your garden?
●
Answer the checklist to see your fit
History & Culture — Kellogg’s Breakfast Tomato (Solanum lycopersicum)
Tomatoes are one of the greatest agricultural gifts of the Indigenous peoples of the Americas. Long before European contact, Indigenous farmers of western South America and Mesoamerica had already domesticated wild Solanum species, transforming them from small, sour berries into richly flavored, productive crops. Grown in raised fields and terraced gardens, tomatoes became part of a vibrant food system alongside maize, beans, and chili peppers — a living agricultural science that continues among Indigenous growers today.
When tomato seeds traveled across the Atlantic in the 1500s, they carried that legacy with them. European growers, first skeptical, gradually embraced the fruit, refining new forms in Italy, France, and Spain. Yet every variety, from the smallest cherry to the densest paste tomato, still descends from those early Indigenous selections.
The Kellogg’s Breakfast Tomato is a Midwestern heirloom celebrated for its radiant orange color and rich, tangy-sweet flavor. Originally from West Virginia and later popularized by seed saver Darrell Kellogg of Redford, Michigan, this variety became a favorite for its balance of size, taste, and beauty. Its name reflects both its sunny hue and its breakfast-worthy sweetness — a tomato so flavorful it was said to rival fruit for morning fare.
Though its cultivation was revived in recent decades, the Kellogg’s Breakfast Tomato represents a deeper lineage — one stretching back to Indigenous farmers who first bred tomatoes for color variation and sweetness long before they reached Europe or the American heartland. The bright orange pigmentation that makes this variety distinctive is part of that ancient genetic legacy, preserved through generations of open-pollinated stewardship.
In today’s gardens, the Kellogg’s Breakfast Tomato embodies joy and abundance. Each glowing, golden fruit reflects the partnership between people and plants — from the Indigenous growers who began its story to the modern seedkeepers who ensure its light continues to shine.
Tomatoes are one of the greatest agricultural gifts of the Indigenous peoples of the Americas. Long before European contact, Indigenous farmers of western South America and Mesoamerica had already domesticated wild Solanum species, transforming them from small, sour berries into richly flavored, productive crops. Grown in raised fields and terraced gardens, tomatoes became part of a vibrant food system alongside maize, beans, and chili peppers — a living agricultural science that continues among Indigenous growers today.
When tomato seeds traveled across the Atlantic in the 1500s, they carried that legacy with them. European growers, first skeptical, gradually embraced the fruit, refining new forms in Italy, France, and Spain. Yet every variety, from the smallest cherry to the densest paste tomato, still descends from those early Indigenous selections.
The Kellogg’s Breakfast Tomato is a Midwestern heirloom celebrated for its radiant orange color and rich, tangy-sweet flavor. Originally from West Virginia and later popularized by seed saver Darrell Kellogg of Redford, Michigan, this variety became a favorite for its balance of size, taste, and beauty. Its name reflects both its sunny hue and its breakfast-worthy sweetness — a tomato so flavorful it was said to rival fruit for morning fare.
Though its cultivation was revived in recent decades, the Kellogg’s Breakfast Tomato represents a deeper lineage — one stretching back to Indigenous farmers who first bred tomatoes for color variation and sweetness long before they reached Europe or the American heartland. The bright orange pigmentation that makes this variety distinctive is part of that ancient genetic legacy, preserved through generations of open-pollinated stewardship.
In today’s gardens, the Kellogg’s Breakfast Tomato embodies joy and abundance. Each glowing, golden fruit reflects the partnership between people and plants — from the Indigenous growers who began its story to the modern seedkeepers who ensure its light continues to shine.
1. Selecting Plants for Seed Saving
Healthy, well-adapted plants form the foundation of a strong seed line. Select only plants that are disease-free, vigorous, and true to type. Look for traits you wish to preserve—flavor, yield, fruit size, shape, color, and resilience to local conditions.
Mark these plants early in the season with colored ties or labels. Observe them through harvest, ensuring they maintain strong growth and fruit uniformity. Avoid saving seeds from hybrid varieties unless intentionally breeding for new traits, as hybrids will not breed true. Open-pollinated and heirloom tomatoes are ideal because they reproduce faithfully from one generation to the next.
When possible, save from at least six to ten plants per variety to maintain genetic diversity and avoid narrowing the gene pool.
2. Harvesting Seeds
Allow fruits to ripen fully on the vine until they develop deep color and softness. Overripe tomatoes produce the most mature, viable seeds.
Harvest carefully to avoid bruising.
Slice the fruit across its middle (not stem to blossom end) to expose the seed cavities.
Scoop out the seeds along with the gel (locular material) into a clean glass or ceramic container.
Label each container with the variety name immediately to prevent mix-ups.
3. Fermentation: Nature’s Cleaning Process
Tomato seeds are encased in a gelatinous coating that contains growth inhibitors. Fermentation naturally removes this layer while reducing seedborne pathogens in an organic, chemical-free way.
How to ferment seeds:
Add enough non-chlorinated or rainwater to the seed pulp to make it fluid.
Loosely cover the container with a breathable cloth or lid to allow airflow while keeping insects out.
Place in a warm, shaded area (70–80°F / 21–27°C).
Stir the mixture once or twice daily to encourage even fermentation.
Within 2–4 days, a thin film or mold will form on the surface—this is normal. The process is complete when most viable seeds have sunk to the bottom and the liquid no longer appears gelatinous.
Do not ferment longer than 4 days, as over-fermentation can reduce germination rates.
4. Cleaning Seeds (Organic Methods)
Once fermentation is complete:
Add fresh water, stir, and let the good seeds settle.
Carefully pour off the floating pulp, debris, and non-viable seeds.
Repeat until the water runs clear.
Strain the clean seeds through a fine mesh or cheesecloth to remove excess water.
Optional organic sanitization:
Instead of bleach, use one of the following gentle, natural alternatives:
Hydrogen peroxide rinse: Soak seeds in a 3% hydrogen peroxide solution for 5 minutes, then rinse thoroughly with clean water.
Apple cider vinegar solution: 1 part vinegar to 10 parts water for 1 minute, followed by thorough rinsing.
Chamomile tea soak: Use cooled, strong chamomile tea as a mild antifungal rinse before drying.
Each option helps reduce fungal spores while maintaining organic integrity.
5. Drying Seeds
Spread cleaned seeds in a single layer on a ceramic plate, mesh screen, or parchment paper. Avoid metal trays and paper towels, which can stick or react with the seeds.
Dry in a warm, shaded, well-ventilated area—never in direct sunlight or above 95°F (35°C). Stir daily to prevent clumping and ensure uniform drying.
Seeds are fully dry when they feel hard and brittle, breaking rather than bending under pressure. This usually takes 7–14 days depending on humidity.
If drying indoors in humid climates, a small fan or food dehydrator on the lowest setting (around 85°F / 29°C) can speed the process safely.
6. Storing Seeds
Proper storage protects your seed legacy:
Packaging: Store dry seeds in paper envelopes for short-term or airtight glass jars for long-term storage. You may add a small pouch of silica gel, baked rice, or powdered milk wrapped in paper as a natural desiccant.
Labeling: Write variety name, year saved, and any notable traits or growing conditions.
Environment: Keep seeds in a cool, dark, and dry place. Ideal storage temperatures are between 35–45°F (1–7°C).
Avoid frequent temperature changes or exposure to moisture. Under good storage, tomato seeds remain viable for 4–10 years, sometimes longer when kept refrigerated or frozen with humidity control.
7. Testing Seed Viability
Before planting, test seed viability to ensure quality:
Moisten a paper towel with clean, non-chlorinated water and place 10 seeds on it.
Fold and seal it inside a plastic bag or covered dish.
Keep in a warm (75–80°F / 24–27°C), dark area for 5–7 days.
Count how many have germinated.
8–10 sprouts: excellent viability
6–7 sprouts: acceptable, plant more heavily
Below 6 sprouts: refresh seed stock next season
8. Preventing Cross-Pollination
Tomatoes are self-pollinating, but pollinators like bees can occasionally cause crossing between varieties. To ensure purity:
Space varieties 10–25 feet apart if possible.
Use fine mesh blossom bags or lightweight fabric covers on selected flowers to ensure self-pollination only.
Collect seeds from multiple fruits and plants to preserve genetic diversity.
For seed-saving gardens, consider grouping similar types (like all cherries or all beefsteaks) in separate zones to minimize accidental crosses.
Isolation is especially important if you grow rare or heritage varieties that you want to keep true to their line.
9. Record Keeping and Documentation
Good records turn seed saving into a living science. Record:
Parent plant characteristics
Harvest date and location
Fermentation duration
Cleaning and drying methods
Storage conditions
Germination test results
Add personal notes on taste, disease resistance, and performance in your region. This information builds a reliable record of adaptation over time, forming the backbone of your seed stewardship work.
10. Organic Tips for Success
Never use chlorinated tap water; it can damage the natural microbial balance in fermentation.
Compost the leftover tomato pulp and skins—they enrich your soil for the next growing season.
Rotate crops yearly to prevent soilborne disease buildup.
Encourage beneficial insects such as native bees, hoverflies, and lady beetles to maintain ecological pollination balance.
Avoid synthetic fungicides or seed treatments that disrupt the natural seed microbiome.
Rejuvenate seed lots every few years by growing out and resaving fresh seed to maintain vitality.
Label immediately—unlabeled seed is lost history.
Healthy, well-adapted plants form the foundation of a strong seed line. Select only plants that are disease-free, vigorous, and true to type. Look for traits you wish to preserve—flavor, yield, fruit size, shape, color, and resilience to local conditions.
Mark these plants early in the season with colored ties or labels. Observe them through harvest, ensuring they maintain strong growth and fruit uniformity. Avoid saving seeds from hybrid varieties unless intentionally breeding for new traits, as hybrids will not breed true. Open-pollinated and heirloom tomatoes are ideal because they reproduce faithfully from one generation to the next.
When possible, save from at least six to ten plants per variety to maintain genetic diversity and avoid narrowing the gene pool.
2. Harvesting Seeds
Allow fruits to ripen fully on the vine until they develop deep color and softness. Overripe tomatoes produce the most mature, viable seeds.
Harvest carefully to avoid bruising.
Slice the fruit across its middle (not stem to blossom end) to expose the seed cavities.
Scoop out the seeds along with the gel (locular material) into a clean glass or ceramic container.
Label each container with the variety name immediately to prevent mix-ups.
3. Fermentation: Nature’s Cleaning Process
Tomato seeds are encased in a gelatinous coating that contains growth inhibitors. Fermentation naturally removes this layer while reducing seedborne pathogens in an organic, chemical-free way.
How to ferment seeds:
Add enough non-chlorinated or rainwater to the seed pulp to make it fluid.
Loosely cover the container with a breathable cloth or lid to allow airflow while keeping insects out.
Place in a warm, shaded area (70–80°F / 21–27°C).
Stir the mixture once or twice daily to encourage even fermentation.
Within 2–4 days, a thin film or mold will form on the surface—this is normal. The process is complete when most viable seeds have sunk to the bottom and the liquid no longer appears gelatinous.
Do not ferment longer than 4 days, as over-fermentation can reduce germination rates.
4. Cleaning Seeds (Organic Methods)
Once fermentation is complete:
Add fresh water, stir, and let the good seeds settle.
Carefully pour off the floating pulp, debris, and non-viable seeds.
Repeat until the water runs clear.
Strain the clean seeds through a fine mesh or cheesecloth to remove excess water.
Optional organic sanitization:
Instead of bleach, use one of the following gentle, natural alternatives:
Hydrogen peroxide rinse: Soak seeds in a 3% hydrogen peroxide solution for 5 minutes, then rinse thoroughly with clean water.
Apple cider vinegar solution: 1 part vinegar to 10 parts water for 1 minute, followed by thorough rinsing.
Chamomile tea soak: Use cooled, strong chamomile tea as a mild antifungal rinse before drying.
Each option helps reduce fungal spores while maintaining organic integrity.
5. Drying Seeds
Spread cleaned seeds in a single layer on a ceramic plate, mesh screen, or parchment paper. Avoid metal trays and paper towels, which can stick or react with the seeds.
Dry in a warm, shaded, well-ventilated area—never in direct sunlight or above 95°F (35°C). Stir daily to prevent clumping and ensure uniform drying.
Seeds are fully dry when they feel hard and brittle, breaking rather than bending under pressure. This usually takes 7–14 days depending on humidity.
If drying indoors in humid climates, a small fan or food dehydrator on the lowest setting (around 85°F / 29°C) can speed the process safely.
6. Storing Seeds
Proper storage protects your seed legacy:
Packaging: Store dry seeds in paper envelopes for short-term or airtight glass jars for long-term storage. You may add a small pouch of silica gel, baked rice, or powdered milk wrapped in paper as a natural desiccant.
Labeling: Write variety name, year saved, and any notable traits or growing conditions.
Environment: Keep seeds in a cool, dark, and dry place. Ideal storage temperatures are between 35–45°F (1–7°C).
Avoid frequent temperature changes or exposure to moisture. Under good storage, tomato seeds remain viable for 4–10 years, sometimes longer when kept refrigerated or frozen with humidity control.
7. Testing Seed Viability
Before planting, test seed viability to ensure quality:
Moisten a paper towel with clean, non-chlorinated water and place 10 seeds on it.
Fold and seal it inside a plastic bag or covered dish.
Keep in a warm (75–80°F / 24–27°C), dark area for 5–7 days.
Count how many have germinated.
8–10 sprouts: excellent viability
6–7 sprouts: acceptable, plant more heavily
Below 6 sprouts: refresh seed stock next season
8. Preventing Cross-Pollination
Tomatoes are self-pollinating, but pollinators like bees can occasionally cause crossing between varieties. To ensure purity:
Space varieties 10–25 feet apart if possible.
Use fine mesh blossom bags or lightweight fabric covers on selected flowers to ensure self-pollination only.
Collect seeds from multiple fruits and plants to preserve genetic diversity.
For seed-saving gardens, consider grouping similar types (like all cherries or all beefsteaks) in separate zones to minimize accidental crosses.
Isolation is especially important if you grow rare or heritage varieties that you want to keep true to their line.
9. Record Keeping and Documentation
Good records turn seed saving into a living science. Record:
Parent plant characteristics
Harvest date and location
Fermentation duration
Cleaning and drying methods
Storage conditions
Germination test results
Add personal notes on taste, disease resistance, and performance in your region. This information builds a reliable record of adaptation over time, forming the backbone of your seed stewardship work.
10. Organic Tips for Success
Never use chlorinated tap water; it can damage the natural microbial balance in fermentation.
Compost the leftover tomato pulp and skins—they enrich your soil for the next growing season.
Rotate crops yearly to prevent soilborne disease buildup.
Encourage beneficial insects such as native bees, hoverflies, and lady beetles to maintain ecological pollination balance.
Avoid synthetic fungicides or seed treatments that disrupt the natural seed microbiome.
Rejuvenate seed lots every few years by growing out and resaving fresh seed to maintain vitality.
Label immediately—unlabeled seed is lost history.
Uses and Benefits of Tomatoes
Culinary Uses
Tomatoes are among the most useful and diverse crops a grower can raise. Their natural harmony of sweetness, tang, and savory depth makes them a foundation of cuisines across the world. Nearly every culture has found ways to preserve, cook, or celebrate the tomato, and each type offers its own best use.
General Preparation Methods
Fresh Eating: Tomatoes can be sliced, diced, or eaten whole for a refreshing burst of flavor. Their acidity balances rich or oily dishes, and their juice adds natural umami depth to plant-based meals.
Cooking: Tomatoes transform when heat is applied—their sugars caramelize, their acidity mellows, and flavors deepen. Stewed or roasted tomatoes form the base for soups, sauces, chutneys, and gravies.
Preserving: Tomatoes are among the easiest crops to preserve. They can be sun-dried, oven-dried, canned, or frozen, retaining their bright taste for winter use.
Fermentation and Pickling: Sliced green or ripe tomatoes can be fermented with salt or lacto-cultured for tangy condiments rich in beneficial microbes.
Juices and Pastes: Pureed tomatoes yield smooth juice or concentrated paste for storage, sauces, and cooking.
Uses by Type
Each category of tomato lends itself best to certain culinary or preservation uses:
Slicer Tomatoes (Large and Beefsteak types):
Best for sandwiches, burgers, and fresh salads. Their large, juicy slices hold flavor and texture well. Excellent for thick sauces or roasted preparations.
Cherry and Grape Tomatoes:
Naturally sweet and quick to mature, these are perfect for snacking, salads, roasting, and skewers. They can be dried or blistered in oil for concentrated flavor.
Paste and Plum Tomatoes (Roma types):
Contain less water and more flesh, making them ideal for cooking down into sauces, ketchups, and pastes. Their texture holds well in slow-cooked dishes.
Canning or Processing Varieties:
Balanced between juice and flesh, these tomatoes are excellent for large-batch preserving. They peel easily, making them useful for stewed tomatoes, soups, and juice.
Heirloom Tomatoes:
Valued for their distinct colors, shapes, and complex flavors. Best enjoyed fresh, in salads, or as centerpiece ingredients where their taste and appearance shine.
Green or Specialty Tomatoes:
Unripe fruits or green varieties can be fried, pickled, or used in relishes. Their firm flesh and bright acidity make them unique for savory applications.
Nutritional Benefits
Tomatoes contribute richly to a healthy diet without overstating medicinal claims. They are naturally low in calories and high in hydration, providing essential nutrients that support overall well-being:
Vitamins: High in vitamin C, vitamin K, and vitamin A (as beta-carotene), which support immune function, bone strength, and visual health.
Minerals: Provide potassium, manganese, and trace amounts of iron and copper.
Phytonutrients: Contain lycopene, beta-carotene, and chlorogenic acid—antioxidants that help neutralize free radicals.
Dietary Fiber: Promotes digestion and balances blood sugar when eaten with other whole foods.
Cooking tomatoes increases lycopene availability, while fresh tomatoes retain higher vitamin C content, making both raw and cooked forms valuable parts of the diet.
Cultural and Practical Benefits
Tomatoes carry deep cultural significance. They connect growers and cooks through shared tradition, adaptation, and local flavor. Their ease of growth and abundance make them a cornerstone of seed sovereignty and community gardening.
Adaptability: Tomatoes thrive in containers, raised beds, and open fields, providing harvests even in limited space.
Economic and Community Value: A reliable crop for market growers and home seedkeepers alike. Fresh tomatoes, sauces, and preserved goods can all be sold or traded within local economies.
Seed Stewardship: Saving tomato seeds encourages local adaptation to soil and climate. Over time, these saved lines develop regional hardiness and flavor that reflect the land itself.
Teaching and Sharing: Tomatoes are often a beginner’s introduction to seed saving, fermentation, and seasonal cooking, bridging generations and passing on knowledge through practice.
Everyday Benefits and Kitchen Versatility
Tomatoes bring balance and brightness to nearly any dish. They pair naturally with herbs like basil, oregano, thyme, and parsley; with onions, garlic, and peppers; and with proteins ranging from beans to fish and poultry.
They also serve as a base for numerous cultural staples:
Italian: Pasta sauces, bruschetta, and margherita pizzas.
Mexican: Salsas, pico de gallo, and tomato-chile stews.
Indian: Tomato curries, chutneys, and masala gravies.
Mediterranean: Tomato-cucumber salads, stewed vegetables, and roasted spreads.
American and Southern: Fried green tomatoes, tomato gravy, and canning traditions.
Their diversity of form—round, pear-shaped, oblong, ribbed, or miniature—mirrors their diversity of use. Each variety, from a sun-warmed cherry to a dense Roma, brings its own balance of sweetness, acidity, and aroma to the plate.
Environmental and Garden Benefits
Beyond the kitchen, tomatoes contribute to ecological resilience:
Pollinator Attraction: Tomato blossoms draw bumblebees and native pollinators.
Companion Planting: Pair well with basil, marigold, garlic, and carrots to deter pests and enrich nearby crops.
Soil-Building Potential: Mulching tomato beds with compost and organic matter strengthens soil structure for future plantings.
Diversity Preservation: Growing multiple tomato types maintains genetic diversity, supporting the larger ecosystem of cultivated food plants.
Culinary Uses
Tomatoes are among the most useful and diverse crops a grower can raise. Their natural harmony of sweetness, tang, and savory depth makes them a foundation of cuisines across the world. Nearly every culture has found ways to preserve, cook, or celebrate the tomato, and each type offers its own best use.
General Preparation Methods
Fresh Eating: Tomatoes can be sliced, diced, or eaten whole for a refreshing burst of flavor. Their acidity balances rich or oily dishes, and their juice adds natural umami depth to plant-based meals.
Cooking: Tomatoes transform when heat is applied—their sugars caramelize, their acidity mellows, and flavors deepen. Stewed or roasted tomatoes form the base for soups, sauces, chutneys, and gravies.
Preserving: Tomatoes are among the easiest crops to preserve. They can be sun-dried, oven-dried, canned, or frozen, retaining their bright taste for winter use.
Fermentation and Pickling: Sliced green or ripe tomatoes can be fermented with salt or lacto-cultured for tangy condiments rich in beneficial microbes.
Juices and Pastes: Pureed tomatoes yield smooth juice or concentrated paste for storage, sauces, and cooking.
Uses by Type
Each category of tomato lends itself best to certain culinary or preservation uses:
Slicer Tomatoes (Large and Beefsteak types):
Best for sandwiches, burgers, and fresh salads. Their large, juicy slices hold flavor and texture well. Excellent for thick sauces or roasted preparations.
Cherry and Grape Tomatoes:
Naturally sweet and quick to mature, these are perfect for snacking, salads, roasting, and skewers. They can be dried or blistered in oil for concentrated flavor.
Paste and Plum Tomatoes (Roma types):
Contain less water and more flesh, making them ideal for cooking down into sauces, ketchups, and pastes. Their texture holds well in slow-cooked dishes.
Canning or Processing Varieties:
Balanced between juice and flesh, these tomatoes are excellent for large-batch preserving. They peel easily, making them useful for stewed tomatoes, soups, and juice.
Heirloom Tomatoes:
Valued for their distinct colors, shapes, and complex flavors. Best enjoyed fresh, in salads, or as centerpiece ingredients where their taste and appearance shine.
Green or Specialty Tomatoes:
Unripe fruits or green varieties can be fried, pickled, or used in relishes. Their firm flesh and bright acidity make them unique for savory applications.
Nutritional Benefits
Tomatoes contribute richly to a healthy diet without overstating medicinal claims. They are naturally low in calories and high in hydration, providing essential nutrients that support overall well-being:
Vitamins: High in vitamin C, vitamin K, and vitamin A (as beta-carotene), which support immune function, bone strength, and visual health.
Minerals: Provide potassium, manganese, and trace amounts of iron and copper.
Phytonutrients: Contain lycopene, beta-carotene, and chlorogenic acid—antioxidants that help neutralize free radicals.
Dietary Fiber: Promotes digestion and balances blood sugar when eaten with other whole foods.
Cooking tomatoes increases lycopene availability, while fresh tomatoes retain higher vitamin C content, making both raw and cooked forms valuable parts of the diet.
Cultural and Practical Benefits
Tomatoes carry deep cultural significance. They connect growers and cooks through shared tradition, adaptation, and local flavor. Their ease of growth and abundance make them a cornerstone of seed sovereignty and community gardening.
Adaptability: Tomatoes thrive in containers, raised beds, and open fields, providing harvests even in limited space.
Economic and Community Value: A reliable crop for market growers and home seedkeepers alike. Fresh tomatoes, sauces, and preserved goods can all be sold or traded within local economies.
Seed Stewardship: Saving tomato seeds encourages local adaptation to soil and climate. Over time, these saved lines develop regional hardiness and flavor that reflect the land itself.
Teaching and Sharing: Tomatoes are often a beginner’s introduction to seed saving, fermentation, and seasonal cooking, bridging generations and passing on knowledge through practice.
Everyday Benefits and Kitchen Versatility
Tomatoes bring balance and brightness to nearly any dish. They pair naturally with herbs like basil, oregano, thyme, and parsley; with onions, garlic, and peppers; and with proteins ranging from beans to fish and poultry.
They also serve as a base for numerous cultural staples:
Italian: Pasta sauces, bruschetta, and margherita pizzas.
Mexican: Salsas, pico de gallo, and tomato-chile stews.
Indian: Tomato curries, chutneys, and masala gravies.
Mediterranean: Tomato-cucumber salads, stewed vegetables, and roasted spreads.
American and Southern: Fried green tomatoes, tomato gravy, and canning traditions.
Their diversity of form—round, pear-shaped, oblong, ribbed, or miniature—mirrors their diversity of use. Each variety, from a sun-warmed cherry to a dense Roma, brings its own balance of sweetness, acidity, and aroma to the plate.
Environmental and Garden Benefits
Beyond the kitchen, tomatoes contribute to ecological resilience:
Pollinator Attraction: Tomato blossoms draw bumblebees and native pollinators.
Companion Planting: Pair well with basil, marigold, garlic, and carrots to deter pests and enrich nearby crops.
Soil-Building Potential: Mulching tomato beds with compost and organic matter strengthens soil structure for future plantings.
Diversity Preservation: Growing multiple tomato types maintains genetic diversity, supporting the larger ecosystem of cultivated food plants.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Tomato Plants (Solanum lycopersicum)Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
- Mix P & K sources into top 3–6″ a week or two before planting.
- If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
- Side-dress tomatoes with ~0.1 lb N / 100 sq ft at first fruit set; a light second side-dress after heavy early harvest is optional.
- Keep soil evenly moist and mulch to help prevent blossom-end rot (a Ca/moisture issue).
- Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Join Our Newsletter for Exclusive Savings!
Sign up for our newsletter to get a 30% discount code sent straight to your inbox. If it doesn’t appear right away, please check your inbox settings, and if you still need help, we’re here to assist!
