Maida's Kootenai Giant Tomato

Maida’s Kootenai Giant is probably the biggest Roma-type tomato you'll ever grow. Its massive, heavy, and meaty fruits are bursting with flavour and are perfect for sauces, roasting, and canning. Brought to British Columbia by Mr. Maida, an Italian immigrant who settled in the Kootenays, this rare heirloom variety has been preserved by local gardeners and is now offered exclusively by Metchosin Farm. Its long indeterminate vines require good staking and reward gardeners with abundant harvests of exceptionally large, elongated tomatoes.

Where to grow Maida’s Kootenai Giant Tomato

Suitable for zones 3 to 9, this cultivar thrives in full sun in fertile, well-drained soil. Ideal for garden beds, raised beds, and greenhouses with vertical support.

Origin and history

This precious heirloom variety has been passed down from generation to generation after being brought from Italy to Canada by Mr. Maida. Wes Johnson, a neighbour of Metchosin Farm, helped preserve and share this exceptional tomato. With its rich history and unmatched fruit size, Maida’s Kootenai Giant continues to impress gardeners and chefs alike.

Canadian zones

• Zones 8–9: Indoor sowing in January–February; transplanting in April; harvests from late June to October.
• Zones 5–7: Indoor sowing from late February to mid-March; transplanting after the last frost for harvests from July to September.
• Zones 3–4: Indoor sowing in March; transplanting after frost or greenhouse cultivation for August harvests.

How to grow and harvest Maida’s Kootenai Giant Tomato

1. Planting: Sow indoors 6 to 8 weeks before the last frost; transplant with 60 cm spacing in full sun.
2. Watering: Water deeply and regularly to prevent fruit splitting.
3. Harvesting: Pick when fruits are fully red and firm; perfect for sauces, pasta, and fresh cooking.
4. Care: Provide sturdy staking or a trellis to support the long vines and heavy clusters.

Tips for saving your seeds

1. Selection: Choose large, healthy, and disease-free fruits.
2. Extraction: Extract seeds with their gel into a container.
3. Fermentation: Allow to ferment for 2 to 3 days, stirring daily.
4. Drying: Rinse and then dry completely on a screen or paper towel.
5. Storage: Store in an airtight container, in a cool, dark place. Viability: up to 5 years.

Certified organic by:
Islands Organics Producers Association (Cert#1962)