Paul Robeson

Family: Solanaceae Nightshade

Planting Schedule

Provide your location or planting zone to unlock dates and add Paul Robeson to a garden.

Sink your senses into Paul Robeson’s velvety, smoky-sweet aroma and the rich, mahogany-red flesh that deepens to an almost wine-dark glow at full maturity.

This heirloom Beefsteak tomato forms large, irregularly ribbed fruits with a tender, juicy bite and a pleasantly complex, old-fashioned flavor—ideal for showcasing at its best. Grow it for bold slices, sumptuous sauces, and standout summer salads that celebrate its distinctive depth and color.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

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Paul Robeson 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 18th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 25th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jul 5th – 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	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Stake
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

This heirloom Beefsteak earns its keep with dense, velvety flesh and a smoky-sweet profile that reads “slow-roasted” even when it’s fresh. Use it thick and direct—high heat to concentrate or a quick simmer to turn that mahogany color into a glossy sauce that clings.

Best Uses

thick slices on a hot-summer plate where the juice doesn’t get wasted
chef-style blistered tomato sauce—simmered just until it turns mahogany and coats pasta
summer salads that need sturdy wedges and a punchy dressing
sandwiches that benefit from a meaty slice (won’t turn to watery mush fast)

Flavor Profile

smoky-sweet aroma complex, old-fashioned tomato tang velvety flesh with tender, juicy bite slow, wine-dark sweetness at full maturity

Kitchen Pairings

garlic red onion olive oil aged cheddar balsamic vinegar olive tapenade

Frequently Asked Questions

What pest or disease is most common on Solanum lycopersicum (Paul Robeson) and what should I do first?

Look for early blight (brown concentric spots on older leaves) and manage quickly by removing heavily spotted lower leaves and disposing of them—don’t compost. Keep foliage dry by watering at the soil line, improve airflow with proper spacing, and spray according to label directions with a registered fungicide if conditions stay wet or worsening after 7–10 days.

How often should I water Paul Robeson tomatoes during peak growth, and what soil moisture target should I maintain?

During the main growth and fruiting phase, water deeply about 1–2 times per week so the top 6–8 in (15–20 cm) of soil stays evenly moist but not soggy. Aim to keep soil consistently moist—don’t let it dry out completely and then flood, which can trigger blossom-end rot and fruit cracking.

How can I tell when Paul Robeson (Solanum lycopersicum) is ready to harvest?

Harvest when fruits are fully sized and have transitioned to their final deep color with a slight yield when gently squeezed. For best flavor, pick after the fruit has colored fully on the shoulders (no green rim) and check daily once they start ripening, since tomatoes can go from ripe to overripe quickly.