Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
A cherished heirloom traced to the Amish communities of Wisconsin and Pennsylvania, the Amish Paste Tomato (Solanum lycopersicum) is one of the most respected canning and sauce tomatoes ever developed. Known for its rich, balanced flavor and meaty texture, it bridges the qualities of a Roma and a beefsteak — dense, full-bodied, and low in water content yet sweet enough for fresh slicing.
Fruits are large for a paste type, averaging 8–12 ounces, with a deep red color, pointed or slightly heart-shaped ends, and few seeds. Flesh is thick and flavorful, producing smooth sauces and hearty pastes without excessive cooking time.
Plants are indeterminate, vigorous, and long-producing, continuing to set fruit throughout the summer. Maturity occurs in about 80–85 days from transplant. The variety thrives in warm, sunny conditions and benefits from staking or trellising for best airflow and yield.
Equally prized for fresh eating, roasting, juicing, and preserving, the Amish Paste remains a staple among traditional growers and homesteaders for its reliability, taste, and heritage value.
A genuine heirloom maintained through generations of Amish seedkeepers, this tomato reflects a legacy of practical agriculture — resilient, productive, and perfectly suited for the home garden or market row.
How to Sow & Plant – Amish Paste Tomato (Solanum lycopersicum)
Starting Indoors
Start seeds 6–8 weeks before the last expected frost date. Sow ¼ inch deep in sterile seed-starting mix and keep the soil temperature between 75–85°F (24–29°C) for steady germination.
Maintain evenly moist—not wet—conditions. Lightly cover seeds with fine mix or vermiculite to prevent damping-off. Use a heat mat to maintain consistent warmth if needed. Seeds typically germinate in 7–14 days.
Once seedlings develop their first true leaves, transplant them into 3–4 inch pots to strengthen roots. Provide 12–16 hours of light daily from grow lights or a sunny south-facing window.
Hardening Off
Begin hardening off 7–10 days before transplanting. Gradually expose seedlings to outdoor conditions: start with a few hours of filtered sunlight and gentle breeze, increasing time outdoors daily.
Reduce watering slightly during this period to help plants acclimate, but do not allow wilting. Protect from wind or temperatures below 55°F (13°C).
Transplanting Outdoors
Transplant after all danger of frost has passed and soil has warmed above 60°F (16°C). Choose a full-sun location with rich, well-drained soil. Work in 2–3 inches of compost or aged manure before planting.
Space plants 24–36 inches apart in rows 36–48 inches apart for airflow and ease of access.
When transplanting, bury the stem up to the first set of true leaves to encourage deep rooting along the buried stem.
Install stakes, cages, or trellises at planting time to support vines as they grow. This prevents root disturbance later and improves fruit quality.
Water thoroughly after transplanting to settle soil around the roots, then mulch once the soil warms to maintain even moisture and suppress weeds.
Direct Sowing (Warm Climates Only)
In long-season regions where soil temperatures remain above 70°F (21°C), seeds may be sown directly outdoors.
Sow ¼ inch deep, keep soil evenly moist, and thin seedlings to one plant every 24–30 inches once they reach 4–6 inches tall.
Provide early shade and wind protection until plants establish strong stems.
Soil Preparation
Tomatoes thrive in loamy, fertile soil with a pH of 6.0–6.8. Mix in compost, bone meal, or kelp meal before planting for balanced nutrition. Avoid planting tomatoes in the same location as peppers, eggplant, or potatoes to prevent disease buildup.
For heavy soils, improve drainage by raising rows or planting in mounded beds or raised beds.
Add beneficial mycorrhizae at planting time to boost root health and nutrient uptake.
How to Grow – Amish Paste Tomato (Solanum lycopersicum)
Watering
Provide 1–1½ inches of water per week, adjusting for rainfall and heat. Deep, consistent watering prevents blossom end rot, fruit cracking, and stress-induced leaf curl.
Use drip irrigation or soaker hoses to deliver water directly to the root zone, keeping foliage dry to reduce fungal disease pressure.
If overhead watering is necessary, do so early in the morning so leaves dry by evening.
Maintain even soil moisture—fluctuations cause irregular fruit growth. Once fruit set begins, water deeply and slightly less frequently to concentrate flavor without stressing plants.
Apply 2–3 inches of organic mulch (straw, shredded leaves, or compost) around the base after soil warms to regulate temperature and retain moisture.
Fertilizing
Feed plants every 2–3 weeks with a balanced organic fertilizer (4-4-6 or 5-5-5) during vegetative growth.
Once flowers appear, switch to a low-nitrogen, high-potassium blend (3-5-7) to promote steady fruiting and minimize excessive leaf growth.
Incorporate bone meal or kelp meal at transplant to support root and flower formation.
Top-dress midseason with compost or worm castings for a slow, natural nutrient release.
Avoid overfeeding—too much nitrogen will delay ripening and reduce flavor concentration.
Weeding & Mulching
Keep the soil surface weed-free to reduce pest habitats and competition for nutrients.
Once the soil warms, apply 2–3 inches of mulch to conserve moisture and prevent soil-borne disease from splashing onto lower leaves.
When hand-weeding, loosen soil carefully around roots—tomatoes have shallow feeder roots that can be damaged easily.
In early spring, black plastic mulch or row cover fabric can help warm soil for faster early growth. Switch to organic mulch once summer heat increases.
Sun & Temperature Management
Amish Paste thrives in full sun (6–8+ hours daily).
Ideal daytime temperatures: 75–85°F (24–29°C)
Nighttime temperatures: 60–70°F (16–21°C)
During extreme heat above 90°F (32°C), flowers may drop. Use 30–40% shade cloth or interplant with taller crops to provide relief. Maintain open airflow to minimize humidity-related diseases.
Prune for ventilation but leave enough canopy to protect fruit from sunscald.
Spacing & Support
Space plants 24–36 inches apart in rows 36–48 inches apart to allow airflow and ease of harvest.
Because Amish Paste is indeterminate, it requires staking, caging, or trellising. Use 6–8 ft stakes or strong tomato cages installed at transplant to prevent root disturbance later.
Train vines by removing lower suckers early in the season, but avoid over-pruning—Amish Paste performs best with a moderate canopy to balance fruit protection and airflow.
Companion Planting
Good Companions: Basil, parsley, onions, garlic, marigolds, carrots, and lettuce. These help repel aphids, hornworms, and whiteflies while attracting pollinators.
Avoid: Fennel and brassicas (broccoli, cabbage, kale), which can stunt tomato growth.
Interplant nasturtiums or dill to draw pests away from tomato foliage. Companion herbs like basil and oregano can improve growth and subtly enhance tomato flavor when planted nearby.
Container Growing
Amish Paste can be grown successfully in 15–20 gallon containers with sturdy cages or trellises.
Use a high-quality potting mix rich in compost and perlite for drainage.
Water regularly—containers dry faster than ground beds. Check moisture daily during peak heat.
Feed every 10–14 days with diluted organic liquid fertilizer or compost tea.
Shade container sides during high summer to prevent root overheating and premature blossom drop.
Season Extension
Start early with row covers or low tunnels to warm soil and protect seedlings from late frost.
At season’s end, use frost blankets or plastic covers to extend harvest until first frost.
Before frost, remove green fruits and ripen indoors at room temperature or use them for chutneys and preserves.
For longer growing seasons, prune new flowers in the final 3–4 weeks before expected frost—this helps redirect plant energy toward ripening existing fruit.
Stage Options:
Harvest fruits when they are fully red and slightly soft to the touch, indicating peak ripeness and sugar content. Amish Paste tomatoes ripen gradually on indeterminate vines, allowing for multiple harvests throughout the season.
Technique:
Use pruning shears or scissors to snip fruit cleanly from the stem, leaving a short piece attached. Avoid pulling—this can tear branches or bruise fruit.
Frequency:
Check plants every 2–3 days once ripening begins. Regular picking encourages continuous fruiting and helps prevent overripe fruit from attracting pests.
Maturity Signs:
Full red color with consistent firmness and a subtle tomato aroma at the stem end. Fruit shoulders may remain slightly lighter in color; this is normal for the variety.
Flavor & Nutrition
Flavor Profile:
Sweet, balanced, and low-acid, with a meaty texture ideal for canning and sauces. Unlike Romas, Amish Paste retains juiciness and depth of flavor for both fresh eating and cooking.
Nutritional Content:
Rich in vitamin C, potassium, and lycopene—a key antioxidant linked to heart and cellular health. The dense flesh provides a higher nutrient concentration per serving than water-rich slicing varieties.
Flavor Tip:
To enhance sweetness and flavor density, reduce watering slightly as fruits begin to ripen, without allowing stress or wilt.
Handling
Post-Harvest Care:
Handle fruits gently to avoid bruising. Do not stack more than two layers deep in harvest baskets.
Avoid washing until ready to eat or process—moisture shortens storage life.
Work Area Hygiene:
Sanitize knives, trays, and canning surfaces regularly with vinegar or mild bleach solution to reduce bacterial contamination during processing.
Storage & Preservation
Fresh Storage:
Store at room temperature (60–70°F / 16–21°C) out of direct sunlight until fully ripe. Once ripe, refrigerate only if necessary and use within 5 days.
Canning:
Amish Paste is a canner’s standard. Blanch and peel fruits before processing. Add lemon juice or citric acid per USDA guidelines to ensure safe acidity.
Freezing:
Core and quarter ripe fruits, then freeze in single layers before bagging. Excellent for sauces, soups, and slow cooking.
Drying:
Slice ¼ inch thick and dry at 120–125°F (49–52°C) until leathery but pliable. Store dried slices in airtight jars with desiccant packs.
Roasting:
Halve and roast cut-side up with olive oil, garlic, and herbs for concentrated flavor. Freeze or pack in oil for winter use.
Kitchen Use
Fresh:
Excellent in caprese salads, bruschetta, or fresh salsa where a mild, sweet flavor is desired.
Cooked:
Perfect for sauces, soups, stews, and pastes due to its thick texture and low water content.
Produces rich, smooth sauces with less cooking time than thinner tomatoes.
Pairings:
Pairs well with basil, oregano, rosemary, garlic, onions, and olive oil. Complements pasta, poultry, beans, and mild cheeses.
Growing & Pruning Tips
Growth Habit:
Indeterminate; vines can reach 6–8 feet. Provide strong stakes, cages, or trellises.
Pruning:
Remove the lower leaves up to the first flower cluster to reduce soil splash and improve air circulation. Avoid over-pruning—Amish Paste benefits from partial canopy cover to protect fruit from sunscald.
Soil Care:
Maintain even soil moisture with deep mulch. Rotate planting sites annually to reduce soil-borne disease buildup.
Feeding:
Once flowering begins, shift from nitrogen-based feeds to potassium- and phosphorus-focused blends to improve fruiting and flavor.
Container & Watering Tips
Container Size:
Minimum 15–20 gallons with strong vertical support.
Drainage:
Essential—ensure multiple holes and use a well-draining potting mix with compost or perlite.
Watering Rhythm:
Water deeply when the top inch of soil is dry. Avoid alternating drought and saturation, which causes cracking and blossom end rot.
Heat Protection:
Shade container sides during the hottest months to prevent root overheating and flower drop.
Companion Planting & Pollinators
Good Companions:
Basil, parsley, garlic, marigold, and onions deter pests and support beneficial insect populations.
Trap Crops:
Nasturtiums and radishes attract flea beetles and aphids away from tomato foliage.
Pollination:
Tomatoes are self-fertile, but bee and bumble activity improves fruit size and uniformity. Gently shake flowers in calm conditions to assist pollination.
Seed Saving
Selection:
Choose seed from healthy, true-to-type plants and fully ripe fruits with ideal size and shape.
Fermentation Method:
Scoop seeds with gel into a jar with water.
Ferment for 2–3 days, stirring daily until a thin film forms.
Rinse thoroughly and separate viable seeds, which sink.
Dry seeds for 7–10 days on a paper towel or mesh screen.
Storage:
Store dried seed in airtight containers with a desiccant pack in a cool, dark location.
Aphids
Small green, black, or brown insects that cluster on new growth and leaf undersides, sucking sap and weakening plants. They also excrete honeydew, encouraging sooty mold and attracting ants.
Organic Control: Wash plants with a strong stream of water or spray with insecticidal soap or neem oil. Encourage lady beetles, lacewings, and hoverflies, which are natural predators. Interplant with basil, garlic, or marigolds to deter infestations.
Tomato Hornworms
Large green caterpillars capable of defoliating plants rapidly, often leaving behind large droppings.
Organic Control: Inspect plants daily and handpick hornworms. Dust foliage with BT (Bacillus thuringiensis var. kurstaki) or use spinosad during outbreaks. Encourage parasitic wasps—if you see hornworms with white cocoons on their backs, leave them in place to complete the control cycle.
Whiteflies
Tiny, white flying insects found on the undersides of leaves. They feed on sap and spread disease.
Organic Control: Use yellow sticky traps near plants and apply neem oil or insecticidal soap weekly. Strong airflow and spacing reduce their ability to settle and breed.
Spider Mites
Microscopic pests that thrive in hot, dry weather, leaving fine webbing and yellow speckling on leaves.
Organic Control: Increase humidity by misting or hosing leaves periodically. Apply neem oil or horticultural oil to break reproduction cycles. Beneficial insects like predatory mites can provide natural control.
Cutworms & Flea Beetles
Cutworms sever young stems at soil level; flea beetles chew small round holes in new leaves.
Organic Control: Protect seedlings with collars made from cardboard or plastic cups sunk into the soil. Apply diatomaceous earth or neem cake around stems. Floating row covers early in the season prevent infestation until plants mature.
Disease Issues
Early Blight & Septoria Leaf Spot
Fungal diseases that begin as dark spots on lower leaves, spreading upward and causing premature defoliation.
Organic Control: Prune for airflow, avoid overhead watering, and mulch to prevent soil splash. Apply copper fungicide or a bio-fungicide containing Bacillus subtilis as a preventive measure. Rotate crops every 3–4 years.
Blossom End Rot
Not a disease but a physiological disorder caused by calcium deficiency from inconsistent watering.
Organic Control: Maintain steady soil moisture and add compost or gypsum before planting to improve calcium availability. Crushed eggshells add calcium long-term but decompose slowly, so incorporate them months ahead of planting for effect.
Fusarium & Verticillium Wilt
Soilborne fungal diseases that cause lower leaves to yellow, wilt, and die back. Amish Paste is not resistant to these, so prevention is critical.
Organic Control: Rotate crops; avoid planting tomatoes, peppers, or eggplant in the same soil for 3–4 years. Add beneficial mycorrhizae and compost teas to strengthen root systems. Remove infected plants immediately and do not compost them.
Cracking & Splitting
Fruits may split after heavy rain or irregular watering.
Organic Control: Keep moisture consistent and mulch deeply to regulate soil conditions. Pick ripe fruits promptly after rainfall to prevent rot or insect damage.
Sunscald
Appears as pale or leathery patches on exposed fruit, often caused by over-pruning or heat stress.
Organic Control: Leave enough leaf canopy to shade developing fruit. If temperatures exceed 95°F (35°C), use 30–40% shade cloth to prevent fruit burn.
Environmental Stresses
Heat Stress
Extended heat above 90°F (32°C) can cause flower drop and reduced pollination.
Organic Control: Provide light shade during extreme heat and maintain deep, regular watering. Mulching helps keep roots cool and stable.
Nutrient Imbalance
Too much nitrogen causes lush foliage with fewer fruits.
Organic Control: Use balanced fertilizers early, then shift to low-nitrogen, high-potassium (3-5-7) feeding once flowering starts.
Proactive Organic Measures
Rotate crops every 3–4 years and enrich soil with compost before each season.
Mulch with straw, shredded leaves, or compost to stabilize moisture and temperature.
Clean pruning shears between plants with vinegar or hydrogen peroxide.
Interplant with basil, garlic, onions, or parsley to deter pests and attract beneficial insects.
Apply aerated compost tea or seaweed extract monthly to strengthen disease resistance.
Q: What makes the Amish Paste Tomato unique?
Amish Paste is a traditional heirloom maintained by Amish growers for generations. It combines the dense, meaty flesh of a paste tomato with the sweetness and juiciness of a slicer, making it a versatile all-purpose variety for sauces, canning, and fresh use.
Q: How long does it take to mature?
Fruits typically mature in 80–89 days from transplant. The plants are indeterminate, continuing to flower and set fruit throughout the growing season rather than ripening all at once.
Q: How long does germination take?
Seeds germinate in 7–14 days when kept between 75–85°F (24–29°C) with consistent moisture. Cooler temperatures may slow or reduce germination rates.
Q: What kind of soil does it prefer?
Amish Paste performs best in well-drained loamy soil enriched with compost or aged manure. Ideal soil pH is 6.0–6.8. A steady supply of organic matter helps maintain moisture and nutrient balance throughout the growing season.
Q: How far apart should I space the plants?
Space plants 24–36 inches apart in rows 36–48 inches apart. Proper spacing improves airflow and reduces the likelihood of fungal disease.
Q: Does it need staking or cages?
Yes. Though often labeled a paste type, Amish Paste grows as a vigorous indeterminate vine and benefits from strong stakes, trellises, or cages. Supporting the plants keeps fruit clean and prevents breakage under heavy clusters.
Q: How much sunlight does it need?
Provide 6–8+ hours of full sun daily. Reduced sunlight can result in smaller fruit size and weaker flavor.
Q: How much should I water?
Maintain 1–1½ inches of water per week, adjusting for rainfall and heat. Water deeply and evenly to prevent blossom end rot and fruit cracking. Mulch heavily with straw or compost to retain soil moisture and reduce temperature swings.
Q: What type of fertilizer works best?
Feed with a balanced organic fertilizer (4-4-6) or compost tea during early growth. Once flowering begins, shift to a low-nitrogen, high-potassium blend (3-5-7) to encourage steady fruit production and flavor concentration.
Q: Can I grow Amish Paste in containers?
Yes. Use a minimum 10–15 gallon container with high-quality organic potting mix. Stake or cage early to avoid disturbing roots later. Container-grown plants need more frequent watering, especially during high heat.
Q: What are common pests and how can I control them organically?
Common pests include aphids, hornworms, whiteflies, and flea beetles. Control with neem oil, insecticidal soap, or BT spray as needed. Interplant basil, garlic, or marigolds to deter pests and encourage beneficial insects like lady beetles and lacewings.
Q: Is Amish Paste disease-resistant?
It is not resistant to Fusarium or Verticillium wilt, so crop rotation and soil hygiene are essential. However, it shows good tolerance to minor leaf diseases when properly mulched and pruned for airflow.
Q: What causes blossom end rot and how can I prevent it?
Blossom end rot results from irregular watering and temporary calcium deficiency. Keep soil moisture consistent, add compost or gypsum before planting, and avoid rapid drying and soaking cycles. Crushed eggshells can help over the long term but break down slowly.
Q: Can I save seeds from Amish Paste?
Yes. Amish Paste is open-pollinated, so saved seeds will grow true to type. Allow fruit to fully ripen, then ferment seeds in water for 2–3 days to remove the gel coating. Rinse, dry for 7–10 days, and store in an airtight container. Seeds remain viable for 4–6 years under cool, dark conditions.
Q: How should I harvest and store the fruits?
Harvest when tomatoes are fully red and firm, with a slight give to the touch. Use scissors or shears to avoid damaging stems. Store at room temperature (60–70°F / 16–21°C) until fully ripe; refrigeration is only recommended for overripe fruit intended for cooking or canning.
Q: Can Amish Paste be grown alongside other tomatoes?
Yes. Cross-pollination between tomato varieties is rare but possible. If saving pure seed, isolate by 25–50 feet or use blossom bags to ensure seed purity.
History & Culture – Amish Paste Tomato (Solanum lycopersicum)
The domesticated tomato traces its origins to Andean South America, where Indigenous peoples first cultivated wild Solanum species thousands of years ago. Early farmers in present-day Peru and Ecuador selected for larger fruit size and improved flavor, establishing the genetic foundation for today’s cultivated tomato. Through Indigenous trade routes, the crop moved north into Mesoamerica, where it was further refined by the Maya and Nahua as part of the milpa system—a sophisticated rotation of maize, beans, and squash that supported food stability and ecological balance.
When Europeans encountered tomatoes in the 16th century, they were already a well-developed domesticate in Native agriculture. Following their introduction to Europe and later return to North America, tomatoes diversified rapidly as small farming communities and seed-saving cultures adapted them to local soils and climates.
The Amish Paste Tomato emerged within this long continuum of cultivation and seed stewardship. Brought to prominence through Amish communities in Wisconsin and Pennsylvania, the variety reflects the agricultural ethic of self-sufficiency and careful selection for quality rather than novelty. Oral histories trace its preservation to the 19th century, when Amish farmers maintained the seed for its reliable performance in home gardens and for canning.
Unlike industrial paste tomatoes bred for mechanical harvest, Amish Paste remained a hand-tended, open-pollinated line, valued for its meaty flesh, low seed count, and balanced sweetness. Its fruit size—often larger than modern Romas—and its dual-purpose use for both fresh and processed dishes made it a cornerstone of small-scale food preservation.
Today, Amish Paste continues to be grown by gardeners and small producers who prioritize flavor, texture, and authenticity over uniformity. It stands as one of the most recognizable heirloom paste tomatoes, maintaining its place in both traditional seed networks and contemporary market gardens as a dependable, field-proven cultivar.
Saving seeds from Amish Paste Tomato (Solanum lycopersicum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant, well-formed fruits.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the tomatoes to ripen fully on the plant until they are soft.
Collection: Harvest the ripe tomatoes and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Place the seeds and their gel in a container of water. Let them ferment for 2-3 days, stirring daily to separate the seeds from the gel.
Inspection: Rinse the seeds thoroughly to remove any remaining gel and inspect for cleanliness and freedom from mold or pests.
4. Drying Seeds:
Place the cleaned seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within four to six years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different tomato varieties to prevent cross-pollination.
Pollinators: Tomatoes are primarily self-pollinating, but encouraging pollinators can still be beneficial.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Amish Paste Tomato (Solanum lycopersicum) is known for its large, red, meaty fruits. It is often used in sauces, pastes, and canning.
Tomatoes provide vitamins, minerals, and antioxidants, supporting overall health. Amish Paste Tomatoes are versatile in culinary applications, adding flavor and nutrition to dishes.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Tomato Plants (Solanum lycopersicum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress tomatoes with ~0.1 lb N / 100 sq ft at first fruit set; a light second side-dress after heavy early harvest is optional.
Keep soil evenly moist and mulch to help prevent blossom-end rot (a Ca/moisture issue).
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Tomato Seeds - Indeterminate - Amish Paste
$200 USD
$300
Unit price /
Unavailable
Description
A cherished heirloom traced to the Amish communities of Wisconsin and Pennsylvania, the Amish Paste Tomato (Solanum lycopersicum) is one of the most respected canning and sauce tomatoes ever developed. Known for its rich, balanced flavor and meaty texture, it bridges the qualities of a Roma and a beefsteak — dense, full-bodied, and low in water content yet sweet enough for fresh slicing.
Fruits are large for a paste type, averaging 8–12 ounces, with a deep red color, pointed or slightly heart-shaped ends, and few seeds. Flesh is thick and flavorful, producing smooth sauces and hearty pastes without excessive cooking time.
Plants are indeterminate, vigorous, and long-producing, continuing to set fruit throughout the summer. Maturity occurs in about 80–85 days from transplant. The variety thrives in warm, sunny conditions and benefits from staking or trellising for best airflow and yield.
Equally prized for fresh eating, roasting, juicing, and preserving, the Amish Paste remains a staple among traditional growers and homesteaders for its reliability, taste, and heritage value.
A genuine heirloom maintained through generations of Amish seedkeepers, this tomato reflects a legacy of practical agriculture — resilient, productive, and perfectly suited for the home garden or market row.
