Amish Paste Tomato Lycopersicon lycopersicum

LATIN NAME: Solanum lycopersicum

COMMON NAME: Amish Paste Tomato

The Amish paste tomato plums the long, pointed fruits along the strong, sturdy stems, the broad, lobed leaves around them, and the whole plant stands in the fine, generous look of the old kitchen garden. The fast-growing, annual herb carries the large, lobed, slightly hairy leaves along the sturdy, branching stems, and the small, yellow, star-shaped flowers in the small clusters, through the summer, one of the generous, quiet sights of the old kitchen garden, drawing the bees, to be followed by the long, egg-shaped, pointed, meaty, deep-red fruits with the few seeds and the thick flesh. The meaty fruits have a very long record as the fine, paste tomatoes of the old gardens, and the plant is a historic presence of the old kitchen garden. It is a plant of the open, sunny, deep, rich, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The Amish paste tomato is a historic subject of the plant science, and the yellow flowers keep showing up in the work on the paste tomatoes. The way the small, yellow, star-shaped flowers form in the small clusters has been examined closely, and it keeps appearing in the studies of the paste tomatoes, the lobed leaves and the members of the nightshade family. The meaty fruits and the sturdy habit have also made it a fine study herb, and the Amish paste tomato is a regular subject of the work on the yellow flowers of the warm world.

Ecological & Economic Value & Wide Applications

The Amish paste tomato is a generous, useful plant of the old kitchen garden and the study collection. The large, lobed, slightly hairy leaves along the sturdy, branching stems carry the generous look of the old kitchen garden, one of the generous, quiet sights of the old kitchen garden, drawing the bees, and the meaty fruits have a very long record as the fine, paste tomatoes of the old gardens, the thick, red flesh coming to the sauces, the pastes and the steady trade of the old kitchens, while the small, yellow, star-shaped flowers in the small clusters open through the summer, to be followed by the long, egg-shaped, pointed, meaty, deep-red fruits with the few seeds and the thick flesh. It is one of the fine choices for the old kitchen garden, the sauce row and the study collection, and it has been written about in the culinary and the horticultural papers for the meaty fruits and the very long history. It is a generous, useful plant of the open, sunny, deep, rich, moist, well-drained garden.

The tomato seeds like a light, loamy compost kept warm and steadily moist. The young plants are sturdy and quick, and they enjoy the deep, rich ground of the kitchen garden.

To grow the Amish paste tomato from seed, sow the tiny, hairy seeds evenly over the surface of the seed tray of light, loamy compost, water gently, then keep the tray in a bright, warm spot. The seedlings push through within a couple of weeks, and they grow on fast. With the sun and the deep, rich, moist ground, the meaty plums will ripen over the warm months.

Dates back to the turn of the century, and is the best for sauces and canning. Its deep red fruits are large for canning types, with "real tomato" flavor. Not overly acidic.

Heirloom paste tomato with very large, heart shaped fruit, meaty interior with very little juice or seeds. Excellent flavour for sauces, catsup, purees, bruschetta and soups. 85 days