Tomato Blood Mary is an early-maturing variety with a fruiting period of 90-95 days from germination to harvest. The plant is tall and indeterminate, reaching about 183 cm in height. Leaves are large, up to 43 cm long, flowers are simple and intermediate, compact, 17-18 cm long. Sowing for seedlings is recommended in March–early April, transplanting in the first true leaf stage, and planting in the ground in early-to-mid May or late May–early June.
The fruits of Tomato Blood Mary are large, weighing from 330 to 430 g, have the shape of a large plum with a conical apex and slight indentation. The red color and juicy, sugary flesh make these tomatoes especially attractive for fresh consumption. The fruits have 6-9 chambers and a dense structure, allowing them to retain shape and texture during thermal processing.
The variety is characterized by high yield, reaching 8-12 kg per plant or 10-12 kg per square meter with proper care. Tomato Blood Mary is versatile in use: it is used for making salads, sauces, juices, and canning. Thanks to its dense flesh, it is well-suited for processing and retains its taste and appearance after heat treatment.
