Hafize Baliç Pink tomato was named after the seed’s steward Hafize Baliç, who grew this seed for over 50 years in her home garden in Çerkezköy, Tekirdağ, until she passed away in March 2008.
Baliç had migrated with her family from the Balkans to Turkey in early 1900’s. Many pink tomatoes that have been grown in Western and Northwestern Turkey are known to have been brought by the Turks and other ethnic groups migrated from the Balkans when they escaped war and conflict.
When we grew this seed, fruits’ rich, complex flavor as well as think skin and juicy flesh stood out in our taste evaluations. Hafize Baliç Pink is also one of the most prolific pink tomatoes we have ever grown. Fruit color is a stunning dark pink which almost looks purple. One of the best fresh-eating tomatoes we can recommend. This is one of the best documented heirloom seeds of Turkey, and it is a staple variety in our catalog.
Commercially introduced by us
Phonetically pronounced: ha-fee-zeh ball-itch
- Solanum lycopersicum
- Full sun
- Planting depth: 1/8″
- Sprouts in 7-10 days
- Ideal growing temperature: 75-95F
- Plant spacing: 24″
- Frost hardy: No
- Growth habit: Determinate
- Growing tips: Start in seedling trays in seed starting soil that has essential nutrients in it 6-8 weeks prior to last frost. Barely cover the seeds with soil and keep the soil moist for quick germination. Make sure to keep the young seedlings under good light to have strong plants with sturdy, healthy stems and leaves. Transplant after last frost in well-drained, fertile soil. Feed with liquid fertilizer once every two weeks. Water regularly especially in flower stage. Mulch and always water at plant base to minimize disease. Trellis indeterminate tomatoes with long vines and prune leaves if the plant canopy becomes too thick for improved air circulation.
I have grown three of the pink tomatoes for several years now – Sugören Pembesi, Haifize Balic, and Turkey tomato. They have all done well at my community garden in Cleveland Ohio, and my family looks forward to them every season. In my opinion, these are the perfect sandwich and salad tomato – I made a panzanella from them, and it really was one of the best things I ate that summer. The texture is fine-grained, and the balance of flavor is gorgeous. The taste is a little more delicate than a “normal” red tomato, but still so flavorful. I think if you amend your soil and give these plenty of sun, they’ll do well. Even in poor conditions at my garden I get some beautiful maters from these.
My growing season is too short, so they never really ripened. So sad.