Homestead 500

Family: Solanaceae Nightshade

Sink your senses into Homestead 500’s rich, old-fashioned beefsteak flavor—fragrant, juicy, and deeply savory with a balanced sweetness that lingers on the palate.

At maturity, fruits develop a handsome, meaty texture with a classic, slightly ribbed shape that feels substantial in the hand and performs beautifully for hearty garden favorites. Grow Homestead 500 for bold slices and thick, satisfying results in your favorite tomato-forward preparations, from fresh plates to slow-simmered sauces and tangy preserves.

Light: Full SunMaturity: 85 DaysHabit: Indeterminate

Crop Dates : 3a

Milestone	Date
Start Indoors	Mar 27th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Oct 3rd
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	9

Culinary Notes

Chef's Note

Homestead 500 leans into that old-school beefsteak character—fragrant, savory, and juicy, with enough meat to stay handsome when sliced thick. It’s built for applications where tomato has to carry the show: hot sears, long simmers, and spoonable sauces rather than watery salad duties.

Best Uses

thick slice sandwiches on sturdy bread (won’t fully collapse into a wet mess)
grilled or roasted tomato halves for charred edges and spoonable flesh
slow-simmered sauce where you want body without excess water
tangy tomato preserves/chutney for a jammy, seed-and-flesh texture

Flavor Profile

fragrant, classic beefsteak tomato perfume juicy but meatier bite (less watery, more chew) balanced sweetness with savory, slightly tangy finish meaty, slightly ribbed texture holds its shape on the plate

Kitchen Pairings

extra-virgin olive oil garlic mozzarella aged cheddar balsamic vinegar black pepper

Frequently Asked Questions

What’s a common disease or pest problem for Solanum lycopersicum (tomatoes) and how do I control it?

Early blight and late blight are two frequent tomato diseases, often showing as dark leaf spots (early blight) or fast-spreading lesions with possible fuzzy growth (late blight). Start by removing any infected lower leaves, improving airflow with wider spacing, and watering the soil (not the foliage). If outbreaks begin, use a labeled fungicide strategy for tomatoes and follow the label reapplication timing—catching it early is key for tomatoes because lesions spread quickly in humid weather.

How often should I water tomatoes (Solanum lycopersicum) during the main growing phase?

During active fruit set and growth, keep the root zone consistently moist but not waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week, adjusting for heat and soil drainage. Water deeply 1–3 times per week rather than light daily watering, because uneven moisture is what drives blossom-end rot and fruit cracking in tomatoes. Mulch around the plants after the first few weeks to stabilize soil moisture and reduce swings.

How can I tell when Solanum lycopersicum is ready to harvest?

Harvest tomatoes when they reach their full color for the variety (typically red, yellow, or orange) and the fruit is slightly firm with a gentle give when squeezed. The fruit should detach easily from the stem with a light twist—if it feels tightly stuck, it likely needs a bit more time. For best flavor, pick in the morning and allow picked fruit to ripen fully off the vine only if nights were cool and they haven’t fully colored yet.