White Tomesol is a rare heirloom tomato known for its creamy white to pale ivory skin and exceptionally mild, sweet flavor. Fruits are medium to large, slightly flattened, and have a soft, low-acid taste that’s perfect for fresh eating. The flesh is smooth and juicy with very little tang, making it a favorite for those who prefer a gentle, almost fruity tomato. Plants are vigorous and productive, producing unique fruits that stand out in both the garden and on the plate.
Seed Starting:
Start seeds indoors 6–8 weeks before your last expected frost
Sow seeds ¼ inch deep in a quality seed-starting mix
Keep soil warm (70–80°F) and evenly moist
Germination usually occurs in 5–10 days
Transplanting
Transplant outdoors after all danger of frost has passed
Harden off seedlings for 7–10 days before planting
Space plants 24–36 inches apart in rows 3–4 feet apart
Growing Conditions
Full sun (at least 6–8 hours daily)
Rich, well-draining soil with plenty of organic matter
Ideal soil pH: 6.0–6.8
Watering
Water deeply and consistently
Avoid overhead watering to reduce disease
Mulch to retain moisture and regulate soil temperature
Support
Indeterminate habit (recommended to stake, cage, or trellis)
Provide support early to prevent damage
Harvest
Harvest when fruits turn creamy white to pale yellow and feel slightly soft
Expect maturity in about 75–85 days from transplant
Tips
Low-acid variety, excellent for fresh eating
Avoid overwatering near harvest to improve flavor
Prune lightly for better airflow and fruit quality
