There is no tomato like a vine-ripe tomato picked in the peak of summer. The Mid-Atlantic — Virginia, Maryland, Pennsylvania, and New Jersey — has a long tradition of tomato farming, and u-pick operations across the region open their fields from July through September. Whether you want slicers for sandwiches, Romas for sauce, or heirlooms for a summer salad, here is how to make the most of tomato season.
When to go
Tomato season in the Mid-Atlantic runs from early July through September, with peak picking in late July and August.
The season starts in southern Virginia and the Eastern Shore, where farms may open by early July. Central Virginia, Maryland, and southern Pennsylvania follow in mid-July. Northern Pennsylvania and New Jersey hit peak in August. Most farms keep picking through September, though the volume drops as the nights cool.
Tomatoes are somewhat weather-dependent. A cool, wet spring delays the first ripe fruit. A summer drought can stress the plants and shrink the harvest. But the bigger variable is the farm: some specialize in early varieties and open first, while others wait for the main crop. Call ahead to check what is ripe.
What to bring
- Sun hat and sunscreen. Tomato fields are open and unshaded. July and August sun in the Mid-Atlantic is relentless.
- Sturdy closed-toe shoes. Rows are dirt and grass, often muddy after summer thunderstorms. Shoes you do not mind getting dirty.
- Containers. Farms usually provide flats or boxes, but bringing your own shallow baskets helps. Do not pile tomatoes more than two layers deep — they bruise and crush under their own weight.
- A cooler for the drive home. Tomatoes left in a hot car will cook. A cooler keeps them firm.
- Water. Picking in the summer heat is tiring. Bring a large bottle.
- Cash. Some farms are cash-only or offer a discount for cash.
Which varieties to look for
Mid-Atlantic tomato farms grow a wide range of varieties. The ones you are most likely to find:
Beefsteak is the classic slicing tomato. Large, meaty, and richly flavored. One slice covers a sandwich. Beefsteaks take longer to ripen and are usually available from mid-July onward. If you want the quintessential summer tomato, this is it.
Roma (also called Plum) is the paste tomato. Oblong, thick-fleshed, and low in seeds and water. Romas are the variety to pick if you want to make sauce, paste, or can. They are firm and handle being piled a little deeper than slicing tomatoes.
Better Boy and Celebrity are common hybrid slicers. Round, red, and reliable. Good all-purpose tomatoes for slicing, salads, and cooking.
Cherokee Purple is an heirloom that has become a Mid-Atlantic favorite. Dusky pink-purple, large, and deeply flavored — often described as smoky or rich. Heirlooms bruise easily, so pick them gently and pack them on top.
Brandywine is the heirloom most sought after by tomato enthusiasts. Pink, ribbed, and enormous, with a flavor that is sweet, complex, and unforgettable. Brandywines are lower-yielding and harder to find, but if a farm grows them, they are worth the trip.
Sungold is the cherry tomato to look for. Orange, small, and explosively sweet. Kids eat them off the vine. If you have never had a Sungold, pick a basket.
How to pick
Tomatoes ripen from the bottom up and do continue to ripen after picking, but a vine-ripe tomato has the best flavor. Pick fruit that is fully colored for its variety and gives slightly when you press gently with your thumb. A tomato that is rock hard is underripe; one that is soft to the point of mushy is overripe.
Grasp the tomato at the stem and twist, or use pruning shears to snip it from the vine. A ripe tomato releases with a gentle twist. Leave the stem attached if you can — stem-on tomatoes store a little longer and look better.
For heirlooms, be extra gentle. Their skin is thinner and they bruise at a touch. Cradle them in your hand and place them in the basket, do not drop them.
Pick into shallow layers. A deep basket of beefsteaks will have crushed fruit at the bottom before you reach the car. If you are picking a lot, bring multiple shallow containers.
After the pick
The biggest mistake people make with tomatoes is refrigerating them. Cold kills tomato flavor and turns the texture mealy. Keep tomatoes at room temperature, stem-side down, out of direct sun. They will keep for 3-5 days. Use them as they soften.
If you have more than you can eat fresh, tomatoes are one of the easiest crops to preserve:
Freezing: core the tomatoes and freeze them whole in a bag. When you thaw them, the skins slip off and the flesh is ready for sauce. Frozen tomatoes keep for up to a year.
Canning: Romas are the canning tomato. Crushed tomatoes, tomato sauce, and whole peeled tomatoes all can safely in a water-bath canner with added acid. If you are picking for canning, aim for 15-20 pounds per batch.
Drying: slice Romas or paste tomatoes in half, salt lightly, and dry in a food dehydrator or a low oven. Dried tomatoes keep in olive oil in the refrigerator for weeks.
Find a farm
The Mid-Atlantic has over 160 farms in our directory. Browse Virginia farms, Maryland farms, Pennsylvania farms, or New Jersey farms to find a u-pick tomato farm near you.