Solanum lycopersicum

Saint Pierre is a treasured French heirloom tomato that has been cultivated since the late 1800s, originally bred by the renowned Vilmorin & Cie seed house. This indeterminate variety gained popularity in Parisian markets for its generous clusters of smooth, round fruit and dependable harvests, and it remains a staple in many traditional French gardens. The fruits are medium-sized beefsteaks, typically weighing between 100-400 g, growing in small clusters of 4-5 on vigorous, vining plants.

With a flavour that is well-balanced, mildly sweet and richly juicy, Saint Pierre is the kind of tomato that excels in the kitchen. It shines in fresh salads and sandwiches, but is equally delicious when used in sauces or roasted dishes. Its firm texture and resistance to cracking make it ideal for slicing, while its rich internal flesh adds body to any cooked recipe.

Transplant into rich, fertile soil once nighttime temperatures consistently stay above 12 °C. Saint Pierre grows as a tall, indeterminate vine, often reaching up to 2 m, and will require strong support throughout the season. Space plants 60-90 cm apart and provide full sun for best yields. Fruits typically mature 70 to 85 days from transplant, with deep red colour and a slight give indicating peak ripeness. Regular harvesting encourages extended production throughout the season.