BLONDIE

Tomato Blondie — a mid-season, high-yielding variety with an original name, developed at the University of Oregon. The plants of this variety are tall, indeterminate, reaching heights of 1.5 to 2 meters or more. The leaves are simple, and the flower clusters are mostly simple, sometimes double, forming 4 to 8 fruits. The fruiting period is long and prolonged, lasting until the first frost. For optimal growth, it is recommended to train the plants into two stems with mandatory tying and pinching.

The fruits of tomato Blondie have a pepper-shaped, elongated form with a pointed tip and weigh from 150 to 250 grams. Their bright red color is complemented by a slight anthocyanin tint near the stem. The flesh is dense, sugary, and oily, with a rich tomato aroma and a noticeable spicy flavor. The taste of the fruits is characterized by sweetness with a refreshing acidity, making them especially appealing for fresh consumption.

This variety is versatile in use: the fruits are suitable for sale, canning, making juices, pastes, ketchups, and other processed products. Thanks to their dense, meaty flesh, tomato Blondie fruits are ideal for salads and making thick tomato sauces, while preserving their rich flavor and aroma.