Green Zebra Tomato Seeds - Open Pollinated, Non GMO 20 seeds/pack

Gourmet green-striped tomato.

Exquisite emerald green skin, dark green vertical stripes, and gently flavorful green flesh. Ready to be eaten fresh or canned and enjoyed year-round. High-yielding indeterminate plants produce oodles of 1 1/2-2 1/2" fruits.

Green Zebra tomatoes were developed in Everett, Washington, in 1983 by grower Tom Wagner. As a plant breeder, Wagner had long been intrigued by the evergreen tomato but was frustrated at the fruit’s delicate nature when ripening. Wagner decided to create a striped green variety that would be resistant to cracking and crossed four heirloom varieties, one of which was the evergreen tomato. Wagner named the tomato Green Zebra, a nod to the tomato's unique striping. Green Zebra tomatoes were featured in Wagner's Tater-Mater Seed Catalog between 1993 and 1996, during which time it achieved commercial success in both the gardening and culinary world.

Green Zebra tomatoes are best suited for raw applications as the sweet and tangy flavor is showcased when consumed fresh, lightly coated in olive oil and salt. The fruits are sliced and tossed into salads, chopped into salsas, layered onto caprese, or covered in herbs and cheeses as a bright side dish. Green Zebra tomatoes can also be blended into gazpacho or mixed with green goddess dressing for a tangy, bright flavor. In addition to fresh applications, the tomatoes can be cooked, which will mellow the acidity of the younger fruits. Their small size makes them ideal for kebabs, hollowed out and stuffed, or quartered and added to curries. Green Zebra tomatoes can also be lightly sautéed, slow-roasted, or breaded and fried as the flesh has a sturdy nature and will not break down. Beyond fresh applications, Green Zebra tomatoes can be pickled, smoked, or cooked down to make preserves and sauces. Green Zebra tomatoes pair well with balsamic vinegar, olive oil, herbs such as oregano, basil, mint, and cilantro, avocado, jalapeno, cheeses such as goat, mozzarella, feta, parmesan, and ricotta, and fruits such as melons, apricots, kiwis, cucumbers, and peaches.