Wisconsin 55 Tomato
Released by the Univeristy of Wisconsin in 1946. Excellent all-purpose tomato, great for canning. Does best on rich soils. Remembered as one of the best home and market tomatoes in the Madison, Wisconsin area.
- 80 days from transplant
- Indeterminate - Fruit ripens throughout the season
- Bright red, globe shaped fruits
- All-purpose tomato is great for canning
- Does best in rich soils
This variety works for:
- Fresh eating
Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.
Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.
Roasted tomatoes have a richer, concentrated flavor.
There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.
Instructions - Sow seeds indoors ¼" deep. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm. Plant in full sun.
- Start Indoors: 6 weeks before last frost
- Germination: 7-14 Days
- Plant Outdoors: 24-36” Apart
- Support: Cage, stake, or trellis
Ratings & Reviews
Highly recommended for flavor.
by Bebe the Gardener
I live in the Chicago area and have been growing Wisconsin 55 tomatoes for the last decade. My soil is rich and well-fed with composted leaves and grass. Though I have 60 inch cages these do not climb to the top and beyond like my other tomato plants. But though the productivity is below average, the flavor is deep and rich with these. We roast these with olive oil and garlic which makes a terrific pizza and pasta or stew sauce through winter.