Quick Summary of Bobbie
- 🌍 Origin & Strains: A well-known heirloom oxheart tomato. There is an interesting discussion among growers about the color: seeds sourced from Tatiana’s TOMATObase (Canada) typically produce pure red fruits, while strains sourced from some US vendors produce pink/raspberry-pink fruits.
- 🌿 Plant Habit: Indeterminate, mid-season. Like many oxheart varieties, it features thin, wispy, and somewhat “droopy” regular foliage, making the plant look a bit frail even when perfectly healthy.
- 🍅 Fruit Characteristics: Large, beautiful heart-shaped fruits (oxhearts). Weight typically ranges from 5 to 12 oz (150-350 g), though some reach over 1 lb (500 g). The fruits are very meaty and dense with very few seeds.
- 👅 Flavor Profile: Classic, rich, old-fashioned tomato flavor. It has a great balance of sweetness and acidity. Excellent for fresh eating, slicing, or making thick sauces.
Indeterminate, mid-season slicing variety. Thin foliage, regular leaf. Fruits are red, meaty hearts weighing 5-7 oz (150-200 grams). The taste is good. They turned out to be low-yielding for me, but the variety grew in a shaded area.


Svetlana, were your Bobbie fruits pink or red? Who were the seeds from? The color of mine is pure red.
Sofia, Svetlana, my Bobbie was from T. Kushnareva. I just checked her database—the fruits are pure red. I checked V. Redko’s catalog—they are red-pink, but she lists the origin of this variety as the USA, not Canada.
Quote from ElenaN:
Svetlana, were your Bobbie fruits pink or red? Who were the seeds from? The color of mine is pure red.
Elena, the Bobbie fruits were bright pink. I bought the seeds from Redko. Here is what she writes – Bobbie (USA) – productive, fruit is red-pink, heart-shaped, very meaty with few seeds and a delicious fruity aroma, weight 10-17 oz (300-500 gr.), tall, mid-season.
Grown outdoors in open ground, my Bobbie was quite productive, even in difficult climatic conditions. The taste is classic for oxhearts. I really love to devour such a meaty little tomato just sprinkled with salt, along with some dark rye bread. 😋




