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High Crimson

  • Variety
  • Color
  • Shape
  • Fruit Size
  • Culinary Use
  • Plant Type
  • Leaf Type
  • Flavor Profile

About High Crimson

Developed by Professor T. Graham of OAC, Guelph, Ontario in 1963. However, Jennifer Hutson of kingston, Ontario believed it was developed By Ernie Kerr who was working on high lycopene tomatoes. The Canadian Gene bank listed it as one of Kerr’s donations. Craig LeHoullier and Carolyn Male got it out of the USDA and both listed it in the SSE Yearbook in 1996. Re-introduced commercially by Tatiana’s TOMATObase Seeds in 2014. Indeterminate, regular leaf plant produces 1-4 oz., small, red fruits shaped like little pointed hearts or tear drops, Very good tomato flavor. Color is intense red, and this tomato why it was used in many breeding programs in the past.

Varieties
Heirloom / Open Pollinated
Fruit Colors
Red
Flesh Colors
Red
Fruit Shapes
Grape / Plum/Pear/Piriform
Fruit Sizes
Small
Fruit Weights
1-4 oz
Culinary Uses
Paste / Sauce / Canner / Salad
Maturities
Mid-season
Plant Types
Indeterminate
Origins
Canada
Leaves
Regular
Flavors
Well-balanced

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