Pretty little red pear-shaped tomatoes, produced abundantly on a particularly generous plant.

What I appreciate about Red Fig is the versatility of its small fruits. Their juicy flesh and mild flavor make them enjoyable fresh, especially in salads. They are also well suited to making tomato confit or for drying.

This very old heirloom variety, documented in Philadelphia as early as 1805, has a particularly interesting culinary history. In the past, its fruits were dried with sugar and used as a substitute for figs. An unusual way to preserve the harvest and enjoy these little tomatoes in a different form, with or without added sugar .

Its indeterminate plants produce an abundant crop in approximately 70 days.

Every variety has its own personality. The best tomato isn’t the one that everyone likes, but the one that finds its place in your garden, your kitchen, and your habits.

You can share its seeds within your community: our seeds are reproducible.

Cultivate your preferences.

Flavor Profile

Mild & Balanced

Sweet: ●●●○○ | Tangy: ●●○○○ | Aromatic: ●●○○○

Intensity: Moderate | Texture: Juicy

Each flavor profile is based on my own observations in the garden and during tasting. The seeds come from tomatoes selected in my garden.

Technical Information

Uses: Salads, tomato confit and drying
Type: Pear, cherry
Color: Red
Size: Small
Flesh: Juicy
Botanical name: Solanum lycopersicum
Days to maturity: Approximately 70 days
Origin: Philadelphia, Pennsylvania, USA (1805)
Growth habit: Indeterminate
Sowing: 5 mm deep, 6 to 8 weeks before the last frost
Hardening off: Gradually before transplanting
Temperature: 24 to 32 °C for germination, then 16 to 20 °C

Full sun | Indeterminate ↕ approx. 180 cm | ↔ 50 cm | Sturdy stake

Discover its sisters in flavor or use among the recommended varieties.