Hot Streak Tomato

Hot Streak was bred by Mark McCaslin, PhD, of Frogsleap Farm and introduced as a Johnny's Selected Seeds exclusive in the early 2020s. McCaslin is a plant breeder by training and by temperament — the kind of scientist who thinks in generations and selects for the traits that matter most to the people actually growing the plants.

What he built with Hot Streak is, frankly, remarkable. Start with the disease resistance: Fusarium wilt races 1 and 2, Fusarium crown and root rot, Verticillium wilt, Tobacco mosaic virus, Tomato spotted wilt virus, Stemphylium gray leaf spot, leaf mold, and late blight. Read that list again. TSWV resistance alone is rare and valuable — it's a devastating, thrips-vectored virus that most varieties have zero defense against. Late blight resistance in a beefsteak with this flavor profile is nearly unheard of.

Then look at the fruit. Slice one open and you'll see bold red and gold internal striping — marbled, vivid, the kind of cross-section that makes people stop and pull out their phone. It looks like a tomato designed by an artist. Except it was designed by a scientist who also made sure it could survive a bad season.

Available exclusively through Johnny's Selected Seeds.

Medium to large beefsteak, 6–12 oz, with smooth red exterior skin. The real show is inside — cut one crosswise and you get dramatic red and gold marbled stripes through the flesh. It's visually stunning in a way that makes every BLT, every Caprese, every burger feel like an event.

The flavor is rich and well-balanced — sweet with enough acid to keep things interesting, and a depth that holds up against much larger heirloom beefsteaks. The flesh is meaty and firm, with good juice but not so much that it soaks your bread. It eats like a serious tomato, not a novelty.

The combination of visual drama and genuine substance is what sets Hot Streak apart from other striped varieties. It's not just pretty. It performs.

Fresh: Slice crosswise to reveal the internal striping. Serve on a white plate. Watch people's reactions. This is a tomato that presents itself — thick slices with flaky salt, good olive oil, and fresh basil.

On a Burger: Firm enough to hold up, flavorful enough to matter, and the internal stripes make every layer look intentional.

In Salads: Wedges or thick slices in a composed salad. The color contrast with greens and white cheese is striking.

Cooked: The meaty flesh makes a solid all-purpose sauce. Not a paste type, but substantial enough to hold body when cooked down.

We grow in soil and season with attention to flavor and health of the plant. Ask us what we're harvesting this week.