Planting Timeline
Showing dates for Rutgers in USDA Zone 7
All Zone 7 tomato →Zone Map
Click a state to update dates
Rutgers · Zones 3–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | March – April | May – June | — | August – September |
| Zone 4 | March – April | May – June | — | July – September |
| Zone 5 | March – April | May – June | — | July – October |
| Zone 6 | February – March | April – May | — | July – October |
| Zone 7 | February – March | April – May | — | June – October |
| Zone 8 | January – March | March – May | — | June – November |
| Zone 9 | December – March | February – May | — | May – November |
| Zone 10 | November – March | January – May | — | April – December |
Complete Growing Guide
Start your Rutgers seeds indoors 6-8 weeks before your last frost date for the best results. This variety performs exceptionally well when given a strong start in controlled conditions. Sow seeds ¼ inch deep in seed-starting mix at 70-75°F, and you'll see germination in 7-10 days.
Prepare your garden bed by working in 2-3 inches of compost or well-aged manure. Rutgers thrives in soil with a pH between 6.0-6.8, so test and adjust if needed. The key to success with this variety is consistent moisture retention, so add organic matter generously to improve your soil's water-holding capacity.
Transplant when soil temperatures reach 60°F consistently and nighttime temperatures stay above 50°F. Space plants 24-30 inches apart in rows 36 inches apart. Rutgers develops into a substantial indeterminate plant that needs strong support—install 6-foot cages or stakes at planting time to avoid root damage later.
Fertilize at transplanting with a balanced fertilizer (10-10-10), then switch to a lower nitrogen formula (5-10-5) once flowering begins to prevent excessive foliage at the expense of fruit. Side-dress with compost monthly throughout the growing season.
Avoid the common mistake of inconsistent watering, which leads to blossom end rot and cracking. Rutgers needs 1-2 inches of water weekly, delivered slowly and deeply. Mulch heavily to maintain soil moisture and prevent soil-borne diseases from splashing onto lower leaves.
For maximum yield, prune suckers that develop between the main stem and branches, but don't over-prune this variety—Rutgers produces well with moderate pruning. In zones 8-9, provide afternoon shade during peak summer heat to prevent stress and maintain fruit quality.
Harvesting
Harvest Rutgers tomatoes when they develop their characteristic deep red color with slight orange undertones, typically 75-85 days from transplant. The fruits should yield slightly to gentle pressure but still feel firm—avoid waiting until they're soft, as this indicates overripeness.
Perform the gentle twist test: a ripe Rutgers will separate easily from the vine with a slight twist and upward pull. If it resists, wait another day or two. Harvest in the morning after dew has dried but before the heat of the day, when fruits have the best flavor and longest storage life.
Rutgers fruits typically reach 6-8 ounces when fully mature. Look for the shoulders (area around the stem) to lose their green tinge completely. Unlike some varieties, Rutgers doesn't develop deep color variations when ripe—the uniform red color is your primary visual cue. Cut the stem with clean pruners rather than pulling if the fruit doesn't release easily, leaving a small stem stub to prevent entry points for bacteria.
Storage & Preservation
Store fully ripe Rutgers tomatoes at room temperature for 3-5 days for best flavor, or refrigerate for up to one week if you must extend storage. The balanced acidity and firm flesh of Rutgers makes it exceptional for preservation.
For canning, Rutgers is ideal due to its perfect balance of acidity and flavor—use within 2 hours of harvest for best results. The variety's meaty texture holds up beautifully in water bath canning for whole tomatoes or sauce.
Freeze Rutgers by blanching for 1 minute, peeling, and storing whole in freezer bags for up to 8 months. The variety's robust flavor survives freezing better than many heirlooms. For drying, slice ½ inch thick and dehydrate—Rutgers develops an intense, concentrated flavor when dried that's perfect for winter cooking.
History & Origin
Rutgers was developed in 1934 by Professor Lyman Schermerhorn at Rutgers University in New Jersey, through a cross between J.T.D. (an early Campbell Soup Company variety) and Marglobe. The variety was specifically bred to combine excellent flavor with the reliability needed for both home gardens and commercial production.
During the 1940s and 1950s, Rutgers became the gold standard for tomato flavor in America, widely grown by commercial processors and home gardeners alike. Campbell Soup Company used Rutgers exclusively for their tomato soup for decades, cementing its reputation as the definitive American tomato flavor.
The variety fell out of commercial favor in the 1960s as growers shifted to hybrids bred for shipping and uniform appearance rather than flavor. However, Rutgers experienced a renaissance in the 1980s heirloom movement, with gardeners rediscovering the balanced, complex flavor that made it legendary. Today, it remains one of the most recognizable heirloom varieties, representing the classic tomato taste that defined American cuisine for a generation.
Advantages
- +Exceptional balance of sweetness and acidity creates the classic American tomato flavor
- +Reliable producer even in challenging weather conditions
- +Perfect all-purpose variety excelling in both fresh eating and processing
- +Strong disease resistance for an heirloom, particularly to fusarium wilt
- +Consistent 6-8 ounce fruit size ideal for slicing and canning
- +Excellent shelf life compared to other heirloom varieties
- +Proven genetics with 90+ years of successful cultivation
Considerations
- -Susceptible to cracking during heavy rains if not properly mulched
- -Requires consistent watering to prevent blossom end rot
- -Indeterminate growth habit needs substantial staking or caging
- -Can develop bacterial spot in humid conditions without proper air circulation
- -Later harvest than early varieties at 75-85 days
Companion Plants
Plant Together
Basil
Repels aphids and whiteflies, may improve flavor
Marigold
Deters nematodes and aphids with natural compounds
Carrots
Loosens soil for tomato roots, doesn't compete for space
Parsley
Attracts beneficial insects like hoverflies that eat aphids
Chives
Repels aphids and may improve tomato flavor
Nasturtiums
Acts as trap crop for aphids and cucumber beetles
Oregano
Repels pests and may enhance tomato growth
Borage
Attracts pollinators and may repel hornworms
Keep Apart
Black Walnut
Produces juglone toxin that causes tomato wilt and death
Fennel
Inhibits growth of most garden plants through allelopathy
Brassicas
Heavy feeders that compete for nutrients, may stunt tomato growth
Corn
Both attract corn earworm, creating concentrated pest problems
Pests & Disease Resistance
Resistance
Good overall disease resistance for an heirloom variety
Common Pests
Tomato hornworm, aphids, whiteflies, cutworms
Diseases
Early blight, late blight, fusarium wilt, bacterial spot