This historic tomato variety dates back to 1914.
- Organic
- Red, round fruits with good flavor
- Very productive
- Fruit ripens throughout the season
This variety will grow well in most regions of the United States.
The Story of John Baer
This variety is also known as ‘Bonny Best’ tomato and is from the Bonny group of tomatoes that also includes Chalk’s Early Jewel. It was first introduced to the public in 1914 by J. Bolgiano and Son of Baltimore.
The exact date of the domestication of tomatoes is unknown, but by 500 BCE they were already being grown in southern Mexico. The Spanish brought the small yellow tomato to Europe and the Philippines. The climate in Italy allowed for many new varieties of tomato to develop with intense flavor.
Alexander W Livingston took North American tomato varieties and upgraded them to a commercial crop. One of the easiest types of vegetables to adapt and breed, tomatoes are now grown worldwide.
Put it on the Dinner Table
This variety works for
- Fresh eating
- Sauce
- Roasting
- Canning
- Freezing
Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.
Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.
Roasted tomatoes have a richer, concentrated flavor.
There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.