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SUS Farms · Utah Seed Library

Growing Beefsteak Tomato in Utah

vegetable · Solanaceae · warm season · 85 days to harvest

Methodtransplant
Days to maturity85 days
Seed depth0.25″
Plant spacing30″
Row spacing36″
Germ. temp70–85°F

Schedule (May 15 last frost · Sevier County)

Start indoors3/27
Transplant out5/22
First harvest8/14

Planting depth, drawn to scale

0"1"2"3"4"5"6"0.25" deep

Step-by-step

  1. 1. Start indoors 7 weeks before last frost. Seed-starting mix in 2-4" cells. Bottom heat at 70–85°F until germination, then drop to room temperature. 14-16 hours of light from clip-lamp 2" from leaves.
  2. 2. Harden off for 7 days. Day 1: 1 hour outside in shade. Add an hour and more sun each day. Skip if windy or below 50°F.
  3. 3. Transplant 30″ apart in rows 36″ apart. Soil should be at least 70°F before planting. Black plastic mulch laid two weeks ahead helps in cool springs.
  4. 4. Mulch and water consistently. 2" of straw or wood chip around the base. Drip line at surface. 1" per week including rain.
  5. 5. Harvest around day 85. Big sandwich slicers — Brandywine, Mortgage Lifter, Cherokee Purple. Long-season; Utah barely fits the window.