Purple Bumblebee Tomato, Saladette Tomato

The Purple Bumblebee is a modern heirloom-style tomato developed by Fred Hempel of Artisan Seeds in Sunol, California.

"Bred specifically for the home gardener and specialty market farmer, the Bumblebee series was created to combine the 'old-world' complex flavor of heirlooms with the crack-resistance and vigor of modern varieties."

Unlike many older heirlooms that can be finicky or prone to splitting, the Purple Bumblebee was bred to be rugged and resilient, making it a favorite for those who want high-end flavor without the high-maintenance attitude. It belongs to the famous "Bumblebee" trio (alongside Pink and Sunrise), known for their uniform size and striking bi-color patterns.

• Appearance: 1-inch round cherry tomatoes with a deep dusky-purple base and metallic green stripes.
• Flavor: A perfect balance of sweetness and a distinct "smoky" or acidic punch characteristic of dark tomatoes.
• Texture: Meaty and firm with a satisfying "pop" when bitten into.
• Shelf Life: Highly resistant to cracking on the vine and holds well after harvest.

1. Start Indoors: Sow seeds indoors 6–8 weeks before the last frost date. Use a high-quality seed starting mix and maintain a temperature of 70-80°F.
2. Transplanting: Once the threat of frost has passed and the soil is warm, harden off seedlings and plant them deep (up to the first set of true leaves) to encourage a strong root system.
3. Support: As an Indeterminate variety, these vines will continue to grow until frost. They require a sturdy cage, cattle panel, or trellis system to support their heavy yields.
4. Pruning: For the best airflow and fruit quality, prune "suckers" (the small shoots that grow in the V-crotch between the main stem and leaves).
5. Harvesting: Pick when the purple background darkens and the green stripes are clearly defined. The fruit should feel slightly soft to the touch.

The Purple Bumblebee is the star of any Caprese salad or crudité platter. Because of its firm texture, it holds up beautifully when sliced in half for pasta salads or roasted whole with garlic and olive oil to create a "jewel-toned" tomato confit.