`Saint Pierre` tomato - Seeds - The traditional French classic

The 'Saint Pierre' tomato is a famous French heirloom variety and is considered the epitome of the traditional beefsteak or salad tomato. This open-pollinated amateur variety impresses with its uniformly round, smooth-skinned, and bright red fruits with dense, juicy flesh. It is known for its reliability, vigorous growth, and a genuine, intensely spicy tomato aroma that strikes the perfect balance between delicate sweetness and refreshing acidity.

Scope of delivery: 10 seeds each

Sowing at a glance

Pre-cultivation (indoors)	Mid-February to the end of March
Planting out (outdoors)	From mid-May (after the Ice Saints)
Sowing depth	0.5 cm
Germination temperature	20 to 25 degrees Celsius
Germination time	4 to 10 days

'Saint Pierre' grows as a vigorous, indeterminate cordon tomato and reaches heights of 1.50 to over 2.00 meters. It produces heavy clusters of fruit and therefore requires a stable support (robust stakes, spirals, or strings) from the start. The variety prefers a fully sunny, warm location. It is considered relatively robust and is suitable for both sheltered outdoor areas and excellent for greenhouses. Consistent pruning (pinching out) of side shoots to one or a maximum of two main stems is recommended to promote large, well-shaped individual fruits. As a heavy feeder, it requires deep, nutrient-rich, and humus-bearing soil; incorporating mature compost and regular applications of potassium-rich fertilizer during the fruiting phase support long-lasting yields well into the autumn.

The fruits weigh on average between 120 and 200 grams, but can reach more with good nutrient supply. They ripen evenly from mid-early to late and are surprisingly crack-resistant. In the kitchen, the 'Saint Pierre' proves to be a real all-rounder: thanks to its firm, juicy flesh, it is ideal for slicing for fresh salads and cold platters, but also retains its shape and structure when cooked. It is therefore traditionally the first choice in French cuisine for stuffing, baking, and for aromatic ratatouille and preserved sauces.

The variety originally comes from France and looks back on a long tradition, having been prized in both cottage gardens and traditional weekly markets since the early 20th century. Due to its robustness and reliable taste, it remains a global standard among classic open-pollinated varieties to this day.