Wishin'
Deeply Rooted
I would like to grow some to make homemade tomato soup, and sauces. Has any body used them, and do they make nice thick soups and sauces. I'm not a fan of watery sauces with a chunky base.
Has any body had Amish paste tomatoes
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barefootgardener
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Hi Wishin, I grew Amish Paste for a number of years and loved it. It is a big blocky shaped tomato with superb flavor. Amish Paste is not a true paste variety. It has more juice compared to most true pastes. It has an equa
l balance of meat/juice. It has more seeds than a reular paste, but not overly seedy. I loved it for making sauces. It just needs to be cooked down a bit longer. I run the sauce through a food mill if I dont want chunks. I first ordered seeds and grew them out around 1998, if my memmory serves me correctly. The plants were healthy, large, and extremely productive most years. As an avid seed saver of heirlooms, I made sure to save enough seeds to continue to grow out each year. Unfortunately I kept the seeds of AP, and about 200 other heirloom varieties, that I had been saving and collecting over 20+ years, in paper envelopes, in a large picnic basket that was stored in our basement. Unbeknownst to me, my hubby set the basket of seeds outside. Weeks later, when I went to sort through my seeds, the basket was missing, and when I found it, all that was left inside were a few scaps of finely chewed up envelopes, and a few pepper seeds..
Thankfully I had stored some more of my large collection of heirloom vegetable, flower and fruit seeds in my file cabinet, and in jars. Unfortunately AP was gone. I ordered more seeds from the same source a number of years later. Sadlly when grown out, the fruit was not the same as my originall AP.. I tried for three years thinking maybe the weather or some other factor played a role in the shape of the fruit. The fruit was smaller, and not blocky. The taste was different. Anyhow, I vowed to hunt down the original AP seeds someday, and try again..I have just been busy growing new varieties, and some of my old favs.
Ginny
l balance of meat/juice. It has more seeds than a reular paste, but not overly seedy. I loved it for making sauces. It just needs to be cooked down a bit longer. I run the sauce through a food mill if I dont want chunks. I first ordered seeds and grew them out around 1998, if my memmory serves me correctly. The plants were healthy, large, and extremely productive most years. As an avid seed saver of heirlooms, I made sure to save enough seeds to continue to grow out each year. Unfortunately I kept the seeds of AP, and about 200 other heirloom varieties, that I had been saving and collecting over 20+ years, in paper envelopes, in a large picnic basket that was stored in our basement. Unbeknownst to me, my hubby set the basket of seeds outside. Weeks later, when I went to sort through my seeds, the basket was missing, and when I found it, all that was left inside were a few scaps of finely chewed up envelopes, and a few pepper seeds..
Thankfully I had stored some more of my large collection of heirloom vegetable, flower and fruit seeds in my file cabinet, and in jars. Unfortunately AP was gone. I ordered more seeds from the same source a number of years later. Sadlly when grown out, the fruit was not the same as my originall AP.. I tried for three years thinking maybe the weather or some other factor played a role in the shape of the fruit. The fruit was smaller, and not blocky. The taste was different. Anyhow, I vowed to hunt down the original AP seeds someday, and try again..I have just been busy growing new varieties, and some of my old favs.Ginny
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Bluebonnet
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I use exclusively Amish Paste Tomatoes.
They make the best paste for tomato sauce, tomato soup and a variety of other uses.
If you want chunks for soup or if you want a tomato for dicing into salsa or a topping on potato skins and pizza, I would suggest another tomato.
As far as a tomato for bases, the Amish Paste is king.
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Wishin'
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Thank you very much, come summer I'll be asking you TEGers for your sauce and tomato soup recipes. 
Bluebonnet
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Thank you very much, come summer I'll be asking you TEGers for your sauce and tomato soup recipes.
If you want tomato soup specifically, you can actually get the same tomatoes that Campbell's uses in their tomato soup.
They use salt, sea salt, some wheat flour as a thickening agent, tomato puree, tomato paste and a few other basic ingredients.
I use my Amish Paste tomatoes as part of my spaghetti sauce and for pizza sauce, but am looking to expand my tomato variety this year.
Good luck with your tomatoes!
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Wishin'
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I am trying to get as close as possible to Campbell's soup, what kind of tomato do they use?
Bluebonnet
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TheSeedObsesser
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I've tried Amish Paste a few years back. The plants didn't grow well and I got very few tomatoes. The fruits were definitely not blocky so must have been the un-original version that Barefootgardener mentioned. I wonder what happened to the original AP? Maybe they were "improved?" I should probably try them again because that may have just been a bad year for tomatoes.
I've got a packet of San Marzano seeds free in a trade that I'm planning trying next year, maybe this year if it seems reasonable. I don't want to set out tomato transplants a week before we move. Here it's a light, acidic, clay-dirt mixture with drainage problems - we'll see how they do.
I've got a packet of San Marzano seeds free in a trade that I'm planning trying next year, maybe this year if it seems reasonable. I don't want to set out tomato transplants a week before we move. Here it's a light, acidic, clay-dirt mixture with drainage problems - we'll see how they do.
