Maida's Kootenai Giant Tomato

Maida’s Kootenai Giant is likely the largest Roma-style tomato you’ll ever grow. These massive, weighty, and meaty fruits are bursting with flavour and perfect for sauce, roasting, and preserving. Brought to British Columbia by Mr. Maida, an Italian immigrant to the Kootenays, this rare heirloom tomato has been preserved through local gardeners and is now offered exclusively by Metchosin Farm. Its tall, indeterminate vines require staking and reward growers with heavy yields of uniquely large plum tomatoes.

Where Can You Grow Maida's Kootenai Giant Tomato?
Best suited to Zones 3–9, this tomato thrives in full sun and fertile, well-drained soil. Ideal for garden beds, raised planters, and greenhouses with vertical support.

History and Historical Uses
This treasured heirloom has been passed down through generations after being brought from Italy to Canada by Mr. Maida. Wes Johnson, a neighbour to Metchosin Farm, helped preserve the variety and share it with new growers. With its rich history and unparalleled fruit size, Maida’s Kootenai Giant continues to impress growers and chefs alike.

Canadian Zone Information
Zones 8-9: Start seeds in January–February. Transplant in April for harvests from late June to October.
Zones 5-7: Sow indoors late February to mid-March. Transplant outdoors after the last frost for July–September harvests.
Zones 3-4: Start seeds indoors in March. Transplant after frost or grow in a greenhouse for August harvests.

How to Grow and Harvest Maida's Kootenai Giant Tomato

Planting: Start seeds indoors 6-8 weeks before last frost. Transplant 60cm (24in) apart in full sun.
Watering: Water deeply and consistently to avoid cracking.
Harvesting: Pick fruit when fully red and firm. Use for paste, sauce, or fresh cooking.
Maintenance: Provide sturdy staking or trellising for heavy vines.

Seed Saving Tips for Future Supply

Select Best Fruit: Choose large, healthy fruit from disease-free plants.
Extract Seeds: Scoop seeds into a container with gel.
Ferment: Let sit 2-3 days, stirring daily, until gel separates.
Clean and Dry: Rinse seeds, spread on a towel or screen to dry.
Store: Keep in a cool, dry, dark place. Seeds are viable for up to 5 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)