About Amish Paste Tomatoes

Amish Paste tomatoes are a large, meaty, plum-shaped variety known for their rich/sweet, yet tangy flavour and low-seed flesh. These tomatoes are ideal for sauces, pastes, and canning, making them a favorite among home gardeners and cooks alike. They’re also excellent for fresh eating!

Pair well with companion plants like basil, parsley, borage, and marigolds, which help deter pests and enhance growth.

Where Can You Grow Amish Paste Tomatoes

These tomatoes thrive in a variety of conditions and are suitable for growing in greenhouses, raised beds, or large containers. Ensure a sunny location with at least 6-8 hours of sunlight daily.

History and Historical Uses

Amish Paste tomatoes are an heirloom variety with origins dating back to the 1870's, when they were cultivated by the Amish community in the United States. They gained popularity for their outstanding flavour, productivity, and suitability for preserving. Introduced to Canadian gardeners in the 20th century, Amish Paste tomatoes have become a staple for those seeking high-yield, high-quality varieties. Historically, they’ve been prized for making thick sauces, ketchup, and pastes, essential in traditional recipes.

Canadian Zone Information

• Zones 8-9: Sow seeds in January or February, transplant in April, and harvest from late June to October.
• Zones 5-7: Sow seeds indoors in late February to mid-March, transplant outdoors in May, and harvest from July through September.
• Zones 2-4: Sow seeds indoors in late March or early April, transplant after the last frost in late May or early June, and harvest from mid-July to early September (or in greenhouse).
  

Seed Saving Tips for Future Supply

To save seeds from Amish Paste tomatoes, use the wet seed processing method:

1. Choose the Best Fruit: Select ripe, healthy tomatoes with desirable traits for seed saving.
2. Extract the Seeds: Slice the tomato and scoop the seeds, along with their surrounding gel, into a clean container.
3. Fermentation: Add a small amount of water to the container and let it sit covered for 2-3 days at room temperature. Stir daily to break up the gel.
4. Rinse and Dry: Once the seeds settle at the bottom, pour off the liquid, rinse the seeds thoroughly, and spread them on a clean towel or screen to dry.
5. Freeze: Once completely dry, freeze the seeds for 24-48 hours to remove any bugs, mimic winter dormancy, and extend shelf life.
6. Store: Store seeds in an airtight container with silica gel for moisture control. Seeds are viable for approximately 5 years. But can last up to 12.
   

Certified Organic by

Islands Organics Producers Association (Cert#1962)