Tomato Striped Stuffer is a unique tomato variety. Some sources also refer to it as a stuffing tomato. According to some sources, this tomato was developed by the well-known tomato grower Tom Wagner from America. It is a large, bell pepper-shaped, thick-walled tomato that is exceptionally suitable for stuffing. The tomatoes ripen to a bright red colour with striking golden-orange streaks. It certainly lives up to its name, Striped Stuffer. The seeds and gel are loose in the centre, separate from the outer wall, so that when the seeds are removed, a large space is created that can be filled with all kinds of fillings. Because the outer wall of this tomato is fairly thick, it doesn't collapse easily, even after being placed in the oven. The tomatoes weigh between 80 and 130 grams each and have a diameter of between 4 and 6 cm each. These tomatoes have a delicious tomato flavour, but aren't particularly sweet or sour. Their neutral flavour is ideal for bringing out the flavours of other ingredients. Tomato Striped Stuffer is a medium-early variety with a good yield.
This tomato is very suitable for stuffing and cooking. The thick skin of this tomato also makes it suitable for baking in the oven after stuffing. Use this tomato in soups, sauces, pasta sauces and salads. This tomato needs sufficient water, light, heat and support. Tomatoes contain a lot of vitamin C and lycopene. These are best absorbed by the body when the tomatoes are heated. Non hardy annual. Height: 180 - 250 cm.
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: in May, 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.
