Thread: Amish Paste
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Old 07-04-2003, 05:44 PM
Setzler
 
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Default Amish Paste

It sounds to me like the ones you are growing are what I call Super Italian
Paste. The Amish Paste I grew are more of the pear shape, or "Roma" shape. I
love the S. I. P's too!! I agree that the Amish Paste are a bit disease prone,
especially to Late Blight.

susan

Romayne Naylor wrote:

On 31 Mar 2003 01:05:05 GMT, (G0789) wrote:

I was wondering if anyone has had luck,good or bad with Amish paste tomatoes

Thanks

In my Zone 5, central PA garden I am still growing a type of Amish
paste tomatoes my grandfather grew. He died in 1989, just as his
tomatoes were ripening. I harvested and canned them, saving some
seeds. He always called them "German Bottle Tomatoes," but they are
what the local Amish are growing. They are long and cylindrical, with
a slightly bent, pointed tip. Is that what you mean?

They are very fleshy. I find them to make a nice, thick, flavorful
sauce and, if you really want to concentrate the flavor, they readily
cook down to a good paste. I also grow Romas, and find they have more
water content, requiring longer cooking to get the right consistency
for either.

I have used both raw in various salads and salsas, or lightly cooked
in fresh pasta sauces with equal success. I've also used both in
canned salsas and find that the Romas make a more liquid product.

I've never had disease problems. As with any tomato, I get the best
results with consistent watering. My garden gets heavy mulch of
chopped leaves and yard debris in the fall, which is topped with the
previous season's compost and turned under before planting each
spring. To conserve water and keep weeds to a minimum, I mulch with
grass clippings. I stake the main stem and still need really
substantial cages to support the branches because they get loaded with
lots of heavy fruit. That's about it for care.

Hope that helps you decide.

Romayne