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Valencia is a determinate paste tomato prized for its meaty flesh, low seed count, and excellent flavor—ideal for fresh eating, sauces, and canning. This Spanish heirloom cultivar produces medium-sized, deeply colored fruit and is a reliable performer in both home gardens and market production. Gardeners grow it for its dependable yields, disease resistance, and culinary versatility.

Tomato seeds germinate best at soil temperatures of 70–80°F and will sprout in 5–10 days. They prefer light for germination; sow on or just barely below the soil surface. No pre-treatment is necessary, but soaking seeds for 1–2 hours before sowing can slightly accelerate sprouting.

Start seeds indoors 6–8 weeks before your last spring frost (mid-March to early April in Maryland). Sow seeds ¼ inch deep in sterile seed-starting mix and keep at 70–75°F under grow lights. Transplant seedlings into individual pots when they develop true leaves. Harden off for 7–10 days before moving to the garden. Transplant outdoors after all danger of frost has passed (mid-May in zone 7), spacing plants 24–36 inches apart in rich, well-draining soil.

Water consistently at the base to keep soil evenly moist; avoid wetting foliage to reduce fungal disease. Feed every 2–3 weeks with balanced fertilizer once flowering begins, then switch to lower-nitrogen formulas to encourage fruiting. Determinate plants need modest staking or coring; remove lower leaves as the plant grows to improve air circulation and reduce disease pressure. Watch for early blight, septoria leaf spot, and hornworms; prune affected leaves promptly and use organic pest controls as needed.

Harvest fruit when fully colored and slightly soft to the touch, typically 75 days after transplanting. Valencia tomatoes ripen quickly once they turn red and can be picked at the mature-green or breaker stage if needed. For peak flavor, allow fruit to ripen fully on the vine. Store at room temperature away from direct sunlight; refrigeration below 55°F can reduce flavor and texture. Fruit keeps for up to 2 weeks at room temperature.