Amish Paste tomatoes have highly productive vines with 8-12 oz. deep-red, acorn-shaped fruits. Thick, meaty paste tomatoes with few seeds.
Species: L. lycopersicum
Sun: full sun
Moisture: evenly moist
Sowing Method: transplant
Planting: plant after last frost
Frost Tolerance: frost sensitive
Qualities: drying, heirloom, organic, productive, sauce
Tomatoes are a juicy delight of the spring and summer garden and like potatoes, eggplant and peppers are members of the nightshade family (Solanaceae), which have their origins in South America. Farmer's Markets in the past decades have sprung up filled with scores of colorful heirlooms in varying sizes, colors and patterns. The plants are either determinate, or indeterminate. On determinate plants the fruits ripen at one time and don't necessarily need to be staked. Indeterminate plants continue growing until frost with fruit ripening until the plant dies. Winter storage is by drying, roasting, canning, freezing and juicing. Nutrients: dietary fiber, vitamins A, C and K, potassium, manganese.
Growing: Tomatoes are a frost sensitive annual that need full sun and evenly moist soil to thrive. Most varieties prefer caging, staking or trellising. Plant Seeds: 1/4" deep in 3-4" pots, 6-8 weeks before last frost. Transplant after all danger of frost and when soil has warmed up, leaving 3' between rows and 18-24" between plants. Soil Temp: 70-90?F. Days to Emergence: 6-14 days. Seeds/Oz: 9,000. Average Yield/100' Row: 150 lbs. Days to Harvest: 55-85 from date of transplant. Seed Viability: 4-7 years. Companions: Asparagus, Basil, Bee balm, Cabbage family, Celery, Garlic, Marigold, Nasturtium, Onion, Parsley. Antagonists: Corn, Dill, Fennel, Pole beans, Potato.