Flesh tomato Gold medal is a big yellow tomato. This heirloom variety originates from the U.S. It is also known as "Ruby Gold Tomato". It ripens from green to yellow with red marbling and stripes. It has wonderfully firm flesh and a lot of flesh like any beefstake tomato. It is a very juicy tomato with a wonderfully sweet old-fashioned tomato flavour. He also has a little sourness. Very tasty tomato, and also a very nice tomato to look at. This tomato grows to about 10 - 18 cm and can weigh up to 750 grams. 2 - 4 tomatoes can grow per cluster. The plants are very bushy and provide a good yield. It is a late variety. It is a strain that's adapted well to cooler climates and also performs well in cooler summers.
Tomatoes contain a lot of vitamin c and lycopene. This is best asorbed by the body when the tomatoes are heated. Use the firm flesh on sandwiches, in salads, in soups, in pasta sauces, in sauces, in stir-fries, casseroles, stews and all Italian dishes. It can also be used in all other dishes with tomatoes. Non hardy annual. Height: 180 - 300 cm.
Days till harvest
Indoor sowing: February - April
Germination: 6 - 14 days
Germination temp: 20 - 25 °C
Sowing depth: 2 - 3 mm
Transplanting: when the seedlings are about 20 cm tall
Transplanting in garden: after the last night frosts
Plant spacing: 45 - 50 cm
Planting position: sunny - sheltered (greenhouse)
Days till harvest: 60 - 90
Sow indoors from February on in trays filled with moist pottingsoil. Sow shallow and press the seeds gently in the soil, don't cover them with soil, because tomatoes are light germinators. Put the trays away somewhere warm at 20 - 25 °C and cover them with clingfilm or a lid. Keep the temperature as even as possible and don't let the temperature drop during the night. Keep moist, but not to wet to prevent rotting of the seeds. Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots approx. 10 days after emerging. Put them away a bit cooler at approx. 18 - 20 °C.
Harden the tomatoes of, from the middle of May, when there's no longer any danger of nightfrosts. Put the pots at a temperature of 15 - 18 °C for a week and reduce the amount of water for this week. Put the plants outdoors after this week on a sunny and sheltered plot with well draining soil or put them in a greenhouse. Make sure that there is no longer any nightfrost.
Tomatoes need some maintenance to ensure a good harvest. Give the plants a sturdy support with some sturdy and large bamboo sticks. Remove all suckers that will form in the axils of your plants. Remove all the leaves below the lowest hanging fruits by the end of July till the beginning of August. Remove all the leaves of all plants together with the tops of all plants from the end of August till the beginning of September to ensure the ripening of most of the green tomatoes. Harvest the tomatoes by cutting them with scissors. Tomatoes can't be kept for a long period. Don't keep your harvested tomatoes in the fridge. So use them a soon as possible after harvesting. Tomatoes used in sauces can be kept frozen to store.