Mamie Brown's Pink Tomato
- Pink beefsteak fruits of varying shapes
- Perfect sweet/acid flavor balance
- Double fruits are somewhat common
- Indeterminate - Fruit ripens throughout the season
- 80-90 days from transplant
Donated to SSE in 1995 by Alicia Brown-Matthes of Iowa. This variety was a favorite of Alicia’s grandmother, Mamie Brown, who grew it in her West Virginia garden. Large, pink beefsteak type with a perfect sweet/acid flavor balance. Indeterminate, 80-90 days from transplant.
Learn to Grow Mamie Brown's Pink Tomato
Start Indoors: 6 weeks before last frost
Germination: 7-14 Days
Plant Outdoors: 24-36” Apart
Support: Cage, stake, or trellis
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.
Ratings & Reviews
by Ohio jd
This variety reminded me of grandma’s. Produced all season long. Added wonderful flavor to spaghetti sauce!
Winner for slicing
Nice flavor. A favorite among friends. Big slicer for sandwiches. I found it best to pick right before fully ripe to avoid cracking/rot.
one trip pony
Large fruits, pick early, low producer
by Emory Dillon
Fairly good producer but always soft and mushy. Tried picking at all stages of ripeness but to no avail. Possible too much rain this year. The tomato really had little taste.
Best mater ever eaten
by Leisa J.
One of the best tasting maters I’ve ever grown.
Not acidic, meaty, not laden with lots of gel and seeds.
Lots of large .5-1 pound maters. Needs good staking, produced all summer long.
Not at all impressed, a lot of cracking on almost all tomatoes, and the flavor was not impressive at all. Plants did grow well and good producer.
Great flavor. Does well in our hot and dry climate. Really is a dusky brown pink when ripe.