Planting Timeline
Showing dates for Amish Paste in USDA Zone 7
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Amish Paste · Zones 3–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | March – April | May – June | — | August – September |
| Zone 4 | March – April | May – June | — | July – September |
| Zone 5 | March – April | May – June | — | July – October |
| Zone 6 | February – March | April – May | — | July – October |
| Zone 7 | February – March | April – May | — | June – October |
| Zone 8 | January – March | March – May | — | June – November |
| Zone 9 | December – March | February – May | — | May – November |
| Zone 10 | November – March | February – May | — | May – December |
Complete Growing Guide
Start your Amish Paste seeds indoors 6-8 weeks before your last frost date, planting them ¼ inch deep in seed starting mix at 70-75°F. These seeds germinate reliably in 7-10 days with consistent warmth and moisture. Use bottom heat if your indoor temperatures fluctuate.
Prepare your garden bed by working in 2-3 inches of compost or well-aged manure, as Amish Paste thrives in rich, organic soil with a pH between 6.0-6.8. Choose your sunniest spot with at least 6-8 hours of direct sunlight. Install sturdy 6-foot stakes or cages at planting time—these indeterminate plants will reach 5-6 feet tall and produce heavy clusters that need strong support.
Transplant seedlings after soil temperatures consistently reach 60°F and nighttime temperatures stay above 50°F. Plant them deep, burying 2/3 of the stem to encourage strong root development. Space plants 24-30 inches apart to ensure good air circulation, which helps prevent the fungal diseases that can plague heirloom varieties.
Feed your plants with a balanced fertilizer (10-10-10) at transplanting, then switch to a lower nitrogen formula (5-10-5) once flowering begins to promote fruit development over foliage. Side-dress with compost monthly throughout the growing season.
Maintain consistent soil moisture with 1-2 inches of water weekly, using drip irrigation or soaker hoses to keep water off the leaves. Mulch heavily around plants to retain moisture and suppress weeds. Inconsistent watering can cause the fruits to crack or develop blossom end rot.
Prune suckers regularly and remove lower leaves that touch the ground to improve air circulation. In zones 3-5, pinch growing tips in late July to encourage existing fruits to ripen before frost. In warmer zones 6-9, allow plants to continue growing for extended harvests into fall.
Harvesting
Harvest Amish Paste tomatoes when they develop deep red color with slight give when gently squeezed, typically 80-90 days from transplant. Unlike slicing tomatoes, these paste varieties should be fully colored before picking—the shoulders will turn from green to red, and the bottom will lose any yellow tinge.
Test ripeness by cupping the fruit in your palm and giving it a gentle twist. Ripe Amish Paste tomatoes will release easily from the vine with minimal pressure. The skin should have a slight sheen but not be overly soft or wrinkled.
Harvest in early morning when temperatures are cool and plants are well-hydrated. The large, oxheart-shaped fruits can weigh 8-12 ounces each, so handle them carefully to avoid bruising. Cut the stem with clean pruners rather than pulling if fruits resist the twist test—this prevents damage to the vine and ensures continued production throughout the season.
Storage & Preservation
Store fully ripe Amish Paste tomatoes at room temperature for 3-5 days for best flavor, or refrigerate for up to one week. The meaty texture holds well, making them excellent for processing.
For preservation, these tomatoes excel at canning due to their low moisture content and intense flavor. Simply core and quarter them for sauce-making, as the minimal seeds and juice mean less cooking time to achieve thick consistency. Freeze whole fruits after blanching and peeling—the firm flesh maintains better texture than most varieties after thawing.
Dehydrate sliced Amish Paste tomatoes at 135°F for 8-12 hours to create intensely flavored sun-dried tomatoes. Their naturally low water content makes them ideal for this preservation method, concentrating the already rich, sweet flavor into deeply satisfying dried tomatoes perfect for winter cooking.
History & Origin
Amish Paste originates from the Pennsylvania Amish communities, where it has been carefully maintained for generations through seed saving traditions. This treasured heirloom was developed by Amish farmers who needed a reliable paste tomato that could withstand their region's unpredictable weather while producing abundant harvests for their families' preservation needs.
The variety gained wider recognition in the 1980s when seed savers began documenting and preserving Amish agricultural heritage. Unlike many commercial paste varieties bred solely for processing, Amish Paste was selected for both preserving qualities and fresh eating flavor, reflecting the Amish emphasis on self-sufficiency and quality.
The distinctive oxheart shape and exceptional meatiness result from decades of careful selection by gardeners who saved seeds only from the most productive plants with the best fruit characteristics. This patient, traditional breeding approach created a variety that combines the convenience of paste tomatoes with the complex flavor profile typically found only in slicing varieties.
Advantages
- +Exceptionally meaty texture with minimal seeds reduces cooking time for sauces by 30-40%
- +Rich, complex flavor suitable for both fresh eating and processing unlike most paste varieties
- +Large 8-12 ounce fruits mean fewer tomatoes needed for canning projects
- +Strong crack resistance even during heavy rain periods
- +Continuous production throughout season with proper care
- +Excellent storage life—fruits hold well at room temperature for nearly a week
- +Superior dehydrating variety due to naturally low moisture content
Considerations
- -Limited disease resistance typical of heirloom varieties makes them vulnerable to blights
- -Requires sturdy staking due to heavy fruit clusters that can break branches
- -Longer maturation period (80-90 days) challenging in short-season areas
- -Inconsistent watering can cause blossom end rot in the large fruits
- -Moderate growing difficulty not ideal for complete beginners
Companion Plants
Plant Together
Basil
Repels aphids and whiteflies, may improve tomato flavor
Nasturtium
Acts as trap crop for aphids and cucumber beetles
Parsley
Attracts beneficial insects like hoverflies and parasitic wasps
Carrots
Helps break up soil without competing for nutrients
Oregano
Repels aphids and provides ground cover to retain moisture
Borage
Attracts pollinators and may repel tomato hornworms
Marigold
Deters nematodes and whiteflies with natural compounds
Chives
Repels aphids and may improve tomato growth and flavor
Keep Apart
Black Walnut
Produces juglone toxin that causes tomato wilt and stunted growth
Fennel
Inhibits growth of most garden plants through allelopathy
Brassicas
Compete for similar nutrients and may stunt tomato growth
Corn
Both attract corn earworm/tomato fruitworm, increasing pest pressure
Pests & Disease Resistance
Resistance
Limited disease resistance typical of heirlooms. Some tolerance to cracking.
Common Pests
Tomato hornworm, aphids, flea beetles, stink bugs
Diseases
Late blight, early blight, fusarium wilt, bacterial canker