Aunt Ruby's German Green Tomato

Good producing tomato, large fruit throughout summer in cool coastal central California. Good slicing fruit, used it mainly for pickling because it is difficult to get over eating a green tomato! Didn't notice any disease problems until very late in the season when it became cooler and moister overnight.

I live at 4700 feet in Northern Utah. I've tried growing this tomato and have never harvested even one tomato out of three seasons attempted. Started from seed indoors in early March each year I tried it.

I'm writing because I saw Elizabeth's comment. I also grew this at around 4700 feet in Utah (Utah County). I started my tomato and pepper seeds the first week of February (yeah, I'm a little obsessed) and grew in planters until I could get them in the ground in late April/early May. I had my first ripe tomatoes on cherry tomato type plants by June 1 and had tomatoes from 11 other varieties all summer. However, I didn't get any tomatoes on this plant until mid August and nothing ripe until mid to end of September (which is often the end of the growing season here). I only got a few tomatoes total. The plant looked great but didn't produce much. My garden space is challenging (limited sunlight, minimal space) so I wondered if that was the reason. Interesting to see a comment from another grower nearby with a similar experience. Maybe this isn't the place for this tomato.

One of the best-tasting tomatoes I've ever had. Consistently delicious throughout its season, good producer, stores fairly well. My favorite for tomato sandwiches. (Considering some of the other reviews here, perhaps this tomato's viability is largely determined by growing conditions inherent to region. In any case, here in the mid-Atlantic U.S., it seems to do great and taste great, and I look forward to enjoying it every year, beginning in late July or August.)

I love this tomato! They are big slicers with a great taste and texture, perfect for fresh eating. Since they are green when ripe, they are also unique so sharing them with friends is fun. A must grow if your goals are a basket full of rainbow colored tomatoes! I will always grow a couple plants of these.

My husband the tomato lover said these were his favorite of all! Make sure you mark them somehow as they will rot while you are waiting for them to turn red lol. It did take a little practice to figure out when they are ripe. Bring them inside to finish ripening when they become slightly soft and yellow.

I grew 4 -5 plants, 4 did great but the 5th not do well. Each plant gave me 2-3 tomatoes. I used them for fried green tomatoes. My girls love fried green tomatoes.

I have grown Aunt Ruby's German Greens for years. They are delicious, and large. My largest so far: 31 oz. Just a really delicious tomato to eat with a little salt, some sharp cheese, and some woven wheat crackers (and beer). When we make caprese salad in late summer, we alternate slices of ARGG with reds, like Brandywine. Almost too pretty to eat.

This is my FAVORITE beefsteak! I wouldn’t say they are as hardy as the Cherokee Purples but they have been reliable for the last 10 years. They get huge! I noticed in some comments people used them as a green tomato, as in ‘unripened’. Let them ripen, you’ll know they’re ready when you gently squeeze and can feel its soft. These guys are insanely juicy and have the most deliciously sweet and delicate taste, my absolute FAVORITE! I can’t go a growing season without one.
This very very rainy hot summer in SE Wisconsin has been tough on these. The downpours we keep getting are causing TONS of splitting across the bottoms. I think because they are very soft and tender tomatoes they are a bit more susceptible. The first fruits set on the bottom are ripening, but mid plant has experienced blossom drop while the blossoms near the top are doing well. I’ve had mediocre seasons before but the flavor has never been compromised. Best tomato sandwiches EVER!