Amish Paste Tomato Plants. For paste, as a slicer, and in sauces. These tomatoes should be planted indoors at least two months before the final frost of the season.
First acquired from amish communities of pennsylvania, amish paste tomatoes are know for their juicy, thick texture and succulent taste. The deep red flesh is firm, not too juicy and the taste is a fine balance between sweet and rich. It varies widely in shape, from “oxheart” to plum.
This Amish Heirloom Dates Back To The Early 1900'S.
It has a rich full tomato flavor. Larger and better than roma. The amish paste tomato (lycopersicon lycopersicum) is an heirloom variety, originally grown in lancaster, pennsylvania.
Superb For Sauces And One Of The Few Paste Tomatoes That Tastes Great Fresh.
The deep red flesh is firm, not too juicy and the taste is a fine balance between sweet and rich. Amish paste tomato plants produce sweet, juicy fruits with a full, rich flavor that doesn't cook away. Excellent in sauce or sliced.
One Of The Largest Paste Tomatoes!
This amish heirloom has thick flesh and few seeds. The amish paste tomato (lycopersicon lycopersicum) is an heirloom variety, originally grown in lancaster, pennsylvania. Its deep red fruits are large for canning types (about 8 oz.), with real tomato flavor.
Crowding, Shading Or Stress Reduces Fruit Size And Nippling.
They take approximately 90 days from the time of transplanting to reach maturity. The large, solid fruits have a balanced blend of sweetness and acidity. Generations have used this tomato in sauces and for canning.
Amish Paste Tomatoes Come From Pennsylvanian Amish Communities.
They are an indeterminate variety, and require roughly 3 months from transplant to reach maturity and weights of 8 ounces or more. The plants produce rather sparse foliage which allows the fruit to ripen easily in full sun. Amish paste tomatos tend to ripen 80 to 85 days after planting.
