The Cherokee Purple is a Tennessee heirloom tomato, believed to have been passed down by the Cherokee people for over a century before 1890. The seeds gained commercial popularity in the 1990s.
Known for its dusky rose color and complex, smoky-sweet flavor, it can be enjoyed sliced in sandwiches, fresh in salads, or roasted into delicious, robust sauces.
Start seeds indoors six weeks before the last frost. Sow two to three seeds per cell/pot, thin to the strongest seedling, then transplant into individual pots when seedlings get their third set of leaves. Fertilize the seedlings every seven to ten days with a liquid or water soluble fertilizer, diluted to a quarter of the suggested measurement. Transplant out after the last frost.
Harvest when tomatoes reach a dusty-pink color with darkened shoulders. Fruits should weigh between 8–12 ounces when fully ripe.
Harvest a healthy tomato that has ripened on the vine. Wash the tomato, air dry, then cut it in half. Using a small spoon, scoop out the seeds and place them in a small jar. Leave the seeds in the tomato pulp to ferment. Cover the jar and store it in a warm place for three days, opening the jar daily to mix the seeds and pulp. A bit of white fungus may appear, but this is normal.
After three days, fill the jar with water and allow seeds to settle to the bottom. Dump out any water and floating seeds (viable seeds will sink to the bottom). Repeat the process until no seeds float, then drain and place seeds on a paper towel to dry for one week. Store them in a cool, dry place for up to five years.