Rutgers Tomato: History, Characteristics & Growing Guide

The Rutgers tomato is a historic heirloom variety developed in 1934 by Rutgers University's New Jersey Agricultural Experiment Station through a cross between Japanese and Italian tomato varieties. Known for its exceptional flavor balance of sweetness and acidity, meaty texture with few seeds, and deep red color, this medium-to-large slicing tomato became the dominant commercial variety in the United States for decades and remains prized by home gardeners and chefs today for fresh eating, canning, and sauce-making.

When you're searching for information about Rutgers tomatoes, you're likely looking for more than just basic facts. You want to understand why this particular variety has maintained such a devoted following despite newer commercial hybrids. You're probably curious about whether it's worth growing in your own garden or seeking out at farmers' markets. Most importantly, you want to know what makes this tomato special enough to have shaped American tomato production for generations.

The Historical Significance of Rutgers Tomatoes

Understanding the Rutgers tomato requires exploring its remarkable journey from agricultural experiment to cultural icon. This variety wasn't just another tomato—it revolutionized how Americans experienced this staple crop.

Timeline	Development Milestone	Impact
1928	Rutgers University begins cross-breeding program	Initial research to develop a commercially viable tomato with superior flavor
1934	Rutgers tomato officially released	Cross between Japanese 'Japanese Black Trifele' and Italian 'Marglobe' varieties
1930s-1950s	Becomes dominant commercial variety	Adopted by Campbell Soup Company for their tomato products
1950s-1970s	Gradually replaced by newer hybrids	Industry prioritized uniformity, disease resistance, and shipping durability over flavor
2010s-Present	Resurgence among heirloom enthusiasts	Home gardeners and specialty producers rediscover its superior taste qualities

What Makes Rutgers Tomatoes Unique

While modern grocery store tomatoes often prioritize appearance and shelf life, the Rutgers variety was developed when flavor mattered most. Its distinctive characteristics explain why it remains beloved despite being commercially displaced:

• Flavor profile: Perfect balance of 4.5-5.0% sugar content with balanced acidity (pH around 4.2-4.4), creating that classic "tomato taste" many modern varieties lack
• Texture: Meaty interior with minimal seed cavities and gel, making it ideal for sauces and canning
• Appearance: Deep red color throughout (not just on the skin), medium-to-large size (8-12 oz), and distinctive slightly flattened shape
• Growth habit: Indeterminate vine that produces fruit continuously throughout the season

Rutgers vs. Modern Commercial Varieties

Understanding how Rutgers compares to contemporary tomatoes helps explain both its historical importance and current niche status. The shift away from Rutgers wasn't about quality—it was about changing priorities in the food industry.

Characteristic	Rutgers Tomato	Modern Commercial Varieties
Flavor	Rich, balanced sweet-acid profile with complex notes	Often bland, bred for visual appeal over taste
Texture	Firm, meaty with fewer seeds and less gel	Softer, more seed cavities, higher water content
Disease Resistance	Moderate resistance to common tomato diseases	Engineered for high resistance to multiple pathogens
Shipping Durability	Good but not exceptional; best when vine-ripened	Specifically bred for firmness and long-distance transport
Yield	Moderate yield, continuous production	Higher concentrated yields for mechanical harvesting

Practical Guide to Growing Rutgers Tomatoes

Whether you're a backyard gardener or small-scale producer, growing Rutgers tomatoes requires understanding their specific needs. These heirlooms thrive with proper care but demand more attention than some modern hybrids.

Planting Requirements

Rutgers tomatoes need 70-80 days to maturity and perform best when planted after the last frost when soil temperatures reach at least 60°F (15.5°C). They require:

• Full sun exposure (minimum 6-8 hours daily)
• Well-draining soil with pH between 6.2-6.8
• Consistent moisture (1-2 inches of water weekly)
• Support structures (cages or stakes) for their indeterminate growth habit

Growing Tips for Best Results

For optimal flavor and yield, follow these evidence-based practices from Rutgers University's agricultural extension:

• Start seeds indoors 6-8 weeks before last frost date
• Harden off seedlings gradually before transplanting
• Plant deeply, burying up to two-thirds of the stem to encourage root development
• Apply organic mulch to maintain soil moisture and temperature
• Rotate crops annually to prevent soil-borne diseases
• Prune selectively to improve air circulation while maintaining sufficient foliage

According to the USDA Agricultural Research Service, Rutgers tomatoes typically produce 10-15 pounds of fruit per plant under optimal conditions, with peak harvest occurring approximately 75 days after transplanting.

Culinary Applications: Why Chefs Still Seek Rutgers Tomatoes

The enduring popularity of Rutgers tomatoes among culinary professionals isn't accidental. Their specific characteristics make them exceptionally versatile in the kitchen.

Best Uses for Rutgers Tomatoes

• Fresh preparations: Their balanced acidity and firm texture hold up beautifully in salads, sandwiches, and bruschetta
• Canning and preserving: Lower water content means less reduction time for sauces and preserves
• Cooked dishes: Maintain structure better than many varieties when cooked, making them ideal for stews and braises
• Tomato juice: Historically the preferred variety for commercial tomato juice production due to flavor concentration

Food scientists at Cornell University's Food Science Department note that Rutgers tomatoes contain higher concentrations of lycopene (12-15 mg per 100g) compared to many modern commercial varieties, contributing to both their deep color and potential health benefits.

Where to Find Rutgers Tomatoes Today

While no longer the industry standard, Rutgers tomatoes have experienced a renaissance among heirloom enthusiasts. Here's where to find them:

• Seeds: Available from heirloom seed companies including Seed Savers Exchange, Baker Creek Heirloom Seeds, and Rutgers University's own agricultural extension
• Plants: Select nurseries specializing in heirloom varieties, particularly in the Northeastern United States
• Fresh produce: Farmers' markets in New Jersey and surrounding states, especially during peak summer months
• Products: Some specialty food producers still use Rutgers tomatoes for premium sauces and juices

It's worth noting that the original Rutgers variety was nearly lost to history, but preservation efforts by seed banks and agricultural historians have ensured its continued availability. The Rutgers New Jersey Agricultural Experiment Station has recently reintroduced an improved version called 'Rutgers 250' to celebrate the university's 250th anniversary, featuring enhanced disease resistance while maintaining the original flavor profile.

Common Questions About Rutgers Tomatoes

Based on frequent inquiries from gardeners and food enthusiasts, here are answers to the most common questions about this historic variety.

Is Rutgers tomato considered an heirloom variety?

Yes, Rutgers tomato is considered an heirloom variety. It was developed in 1934 and has been passed down through generations of gardeners. While technically a 'commercial heirloom' (developed by a university rather than through family tradition), it meets the standard definition of being an open-pollinated variety more than 50 years old that has maintained popularity due to its superior qualities.

Why did Rutgers tomato fall out of commercial production?

Rutgers tomato was gradually replaced by newer hybrids starting in the 1950s because the agricultural industry prioritized different characteristics. Modern commercial varieties were bred for uniform ripening, thicker skins for shipping, disease resistance, and ability to be harvested mechanically - often at the expense of flavor. Rutgers, while flavorful, had thinner skin and didn't ship as well as newer varieties designed specifically for industrial agriculture.

How does Rutgers tomato compare to modern 'heirloom' varieties like Brandywine?

Rutgers differs from many modern heirlooms in several key ways. Unlike Brandywine which is extremely large and often irregularly shaped, Rutgers produces more uniform medium-to-large fruit. Rutgers has fewer seed cavities and less gel than Brandywine, making it better for canning. Flavor-wise, Rutgers offers a more balanced sweet-acid profile while Brandywine tends toward higher sweetness with lower acidity. Rutgers also generally has better disease resistance than many heirloom varieties.

Can I grow Rutgers tomatoes in containers?

Yes, you can grow Rutgers tomatoes in containers, though with some considerations. As an indeterminate variety, Rutgers grows as a vining plant that can reach 6-8 feet tall, so you'll need a large container (at least 15-20 gallons) and a substantial support structure. Choose a high-quality potting mix rather than garden soil, maintain consistent moisture (container plants dry out faster), and feed regularly with a balanced fertilizer. Container-grown Rutgers may produce slightly smaller yields than garden-planted ones but can still provide excellent fruit quality.

What makes Rutgers tomato special for canning and sauce-making?

Rutgers tomatoes excel for canning and sauce-making due to their meaty texture with minimal seed cavities and lower water content compared to many varieties. This means less reduction time is needed to achieve the proper consistency for sauces. Their balanced acidity (pH around 4.2-4.4) provides ideal preservation qualities while maintaining bright flavor. Food scientists note that Rutgers contains higher concentrations of pectin and solids, which helps sauces and preserves set properly without becoming watery.