Champion II

Family: Solanaceae Nightshade

Planting Schedule

Provide your location or planting zone to unlock dates and add Champion II to a garden.

Sink your senses into Champion II’s rich, beefsteak abundance—an inviting, full-bodied tomato aroma with a deep, rosy-red glow.

The fruit is impressively large and meaty, with a smooth, satin-skin finish and a satisfyingly dense bite that holds its character when sliced. Grow Champion II for bold, centerpiece-style slices and hearty sauces, where its classic tomato flavor shines from garden to jar.

Light: Full SunMaturity: 88 DaysHabit: Determinate

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Champion II Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 16th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 6th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 6th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 10th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 6th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 4th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 29th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 25th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 22nd – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 16th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 11th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Sep 1st – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 23rd – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 14th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 28th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jul 3rd – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	88
Sun Requirements	Full Sun
Growth Habit	Determinate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	8

Culinary Notes

Chef's Note

Champion II brings a beefsteak’s job description: thick, meaty flesh that holds shape when sliced and keeps its texture through heat. It’s the kind of tomato that stands up to a sear or a long reduction—round, sweet-leaning flavor without thinning out into watery sauce.

Best Uses

centerpiece beefsteak slices for heavy sandwiches—won’t collapse into mush
hot pan sear and baste (or grill) for caramelized edges while staying structurally intact
thick, spoonable sauces that reduce cleanly without turning watery

Flavor Profile

classic tomato sweetness meaty, dense slice bite smooth, satin-skin mouthfeel low-to-moderate acidity with a rounded finish

Kitchen Pairings

garlic olive oil mozzarella balsamic vinegar black pepper

Frequently Asked Questions

What’s a common tomato (Solanum lycopersicum) disease to watch for, and how do I stop it early?

Watch for early blight, which often shows up as brown, target-like spots on older tomato leaves and can spread upward. Start by removing yellowing/lower spotted leaves and improve airflow (space plants properly and avoid crowding). Water at the soil line and, once spotted leaves appear, use an appropriate labeled fungicide and reapply as directed to protect new growth.

How often should I water tomatoes during the main growing phase so they don’t crack or lose yield?

During peak fruiting, keep the soil consistently moist but not waterlogged—typically about 1–1.5 inches of water per week, increasing during hot weeks. Water deeply 1–3 times per week rather than frequent light watering, and aim for steady moisture to prevent blossom-end rot and fruit cracking. Mulch around the base to reduce rapid swings in soil moisture.

How do I tell when a Solanum lycopersicum tomato like “Champion II” is ready to harvest?

Harvest when fruits are fully colored for their variety (usually a uniform red), feel firm but not hard, and easily detach with a gentle twist. Avoid picking when the tomato is still green at the shoulders or stays rock-hard—those will not ripen well off the vine. For best flavor, pick at least every few days once plants start producing.