Rutgers Tomato

The Rutgers tomato is a beloved open-pollinated variety prized for its reliability and rich, old-fashioned flavor. Sturdy, indeterminate plants produce heavy, consistent harvests throughout the season, yielding uniform, round fruits that average 6-8 ounces each. Rutgers tomatoes ripen to a deep red color and boast an intense, classic tomato taste with a firm texture that holds up beautifully in canning, sauces, and salads. Released in 1934, Rutgers was developed from a stabilized cross between Marglobe and J.T.D., an older variety from the Campbell Soup Company. The breeding work was carried out by Dr. Lyman G. Schermerhorn at the New Jersey Agricultural Experiment Station. Originally bred for New Jersey’s tomato processing industry, Rutgers remained a popular choice through the mid-twentieth century, with several re-selections released over the years. These emerging strains have varied in growth habit and fruit characteristics, often trending toward more determinate plants and smaller