📌 Quick Summary (TL;DR): Zub Drakona (Dragon’s Tooth)
- 🌍 Origin: An Eastern European heirloom variety. The name translates perfectly to “Dragon’s Tooth”.
- 🌿 Plant Habit: Indeterminate (tall). A very vigorous, strong plant that performs exceptionally well both in a greenhouse and outdoors in open ground. Mid-season maturity. Highly praised for its excellent disease resistance.
- 🍅 Fruit Characteristics: Red, elongated, pepper-shaped (horn/paste type) tomatoes. Fruits grown in a greenhouse can reach up to 10.5 oz (300 g), while those grown outdoors tend to stay a bit smaller. The fruits are very uniform in shape and size.
- 👅 Flavor: Tasty and meaty. Their dense structure makes them an excellent choice for making sauces, pastes, and canning.
🍅 Grown this variety? Click here to add your own photos and review below!
I grew it in the greenhouse and outdoors in the dirt. It’s a vigorous indeterminate. The fruits are red and pepper-shaped. In the greenhouse, the fruit weight reached up to 10.5 oz (300 g), but out in the open ground they were smaller. I really loved this variety 👍.
Oksana, are they meaty or a bit on the dry side?
Here are my Dragon’s Teeth 😄 Seeds were from Lena_Stolin. The yield was equally good in both the greenhouse and outdoors. It’s a very stylish, pedigree-looking little tomato. Every single one was the exact same shape and size. It was one of the very few plants in my garden that didn’t catch any diseases at all. Very tasty. Mid-season ripening.
👨🌾 Editor’s Note: “Dry” Paste Tomatoes
In the second post, Elena asks if the tomatoes are meaty or “dry.” In the US heirloom community, calling a tomato “dry” usually sounds like an insult, but for paste/canning varieties, it is actually a massive compliment! A “dry” tomato has very dense flesh, zero watery gel, and almost no seeds inside the cavities. This makes them absolute perfection for boiling down into a thick, rich pasta sauce without having to simmer them on the stove for 6 hours to evaporate the water!
In the second post, Elena asks if the tomatoes are meaty or “dry.” In the US heirloom community, calling a tomato “dry” usually sounds like an insult, but for paste/canning varieties, it is actually a massive compliment! A “dry” tomato has very dense flesh, zero watery gel, and almost no seeds inside the cavities. This makes them absolute perfection for boiling down into a thick, rich pasta sauce without having to simmer them on the stove for 6 hours to evaporate the water!
