★ Organically grown on our farm
Amish Paste Tomato is a treasured heirloom variety with deep roots tracing back to traditional Amish communities in Wisconsin. Admired for its elongated plum-like shape, rich deep red color, and thick velvety flesh, this classic tomato has become a favorite among gardeners and home cooks who value exceptional flavor and old-fashioned quality.
When sliced open, Amish Paste tomatoes reveal dense meaty interiors with very few seeds, making them one of the finest varieties for homemade sauces, marinara, tomato paste, salsa, and canning. Their balanced flavor combines sweetness with rich tomato intensity, producing deeply flavorful dishes that capture the essence of summer harvests.
Gardeners highly value Amish Paste Tomato for its vigorous growth, impressive productivity, and dependable disease resistance. The sturdy indeterminate vines produce clusters of beautiful fruits throughout the growing season, rewarding growers with abundant harvests of large flavorful tomatoes ideal for fresh use and preserving alike.
Richly flavorful, productive, and deeply rooted in heirloom gardening tradition, Amish Paste Tomato remains one of the finest paste tomato varieties for gardeners seeking exceptional culinary quality and dependable summer harvests.
Amish Paste Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Paste Tomato
- Fruit Shape: Elongated Plum Type
- Fruit Color: Deep Red
- Flavor: Rich, Sweet, Full Tomato Flavor
- Best Uses: Sauces, Paste, Salsa, Canning, Fresh Eating
- Seed Planting Depth: 1/4-1/2 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 6-9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18-36 Inches
- 100' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Special Features: Thick Meaty Flesh, High Yield, Excellent Sauce Variety
How to Save Seeds
Tomatoes are self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest tomatoes when fully ripe and allow them to sit for several days if desired before processing seeds.
Cut fruits in half and scoop the seeds and pulp into a mason jar with a small amount of water for fermentation. Seal loosely and place the jar in a warm location away from direct sunlight.
After 5 to 7 days, remove floating seeds and mold from the top. Pour the remaining healthy seeds through a fine mesh strainer and dry thoroughly on screens or paper towels, turning seeds regularly to prevent sticking before storing in a cool dry location.