60-65 days. This cold-tolerant tomato ripens sweet, red, slightly oval, 2 inch fruit that make an excellent choice for first-of-the-summer salads, lunch boxes, and juicing. Stupice consistently gets high marks for taste throughout the summer. Pumps out fruit over the entire season. Bred in the former Czechoslovakia. Indeterminate potato leaf variety.Territorial Seed Company
Score Card:Eye Appeal
- At A Glance: Poor little Stupice does not look like much. The apricot I was snacking on was larger then the tomato I was scoring.
- Size: Bigger then a cherry tomato but too small to call a slicer. Stupice is often described as "golf ball size" but since I do not golf, I have to say that they are about the size of an apricot.
- Shape: Globe
- Color: Deep orange-red to bright red.
- Inside: Surprisingly meaty for such a small tomato.
- Texture: Silky. The skin looked tough but seemed to be tender in my mouth.
- Fresh off the vine: Stupice is just slightly on the acid side, but just slightly. I might call the flavor, "bright"
- Sliced and salted: Salt brings out just a hint of classic tomato flavor, slightly sweeter then the unsalted taste.
- Cooking thoughts: Already this year (2013) I have been chopping (quartering really, it is very small) Stupice and adding it to guacamole with Gold Nugget cherry tomatoes. Stupice is not too "wet" for guacamole, even though I don't scoop out the gel (a tedious job due to the small size). The bright flavor leads me to think that I can toss ripe Stupice tomatoes into zipper bags to freeze whole and add frozen to sauce and soup in winter. Gold Nugget and Stupice are abundent this year. I think they will be good raw with cold angel hair pasta, fresh mozzarella, basil and an olive oil and balsamic dressing.