Description
Amish Paste traveled from 1800s Wisconsin seed savers to modern kitchens because its meaty, few-seeded flesh makes sauce that tastes like summer. Fruits are oxheart to plum shaped, 6–12 oz, with balanced acid and sweetness—good enough to slice, superb to cook.
Traditionally grown by Amish communities, it’s a true heirloom with staying power. Indeterminate vines need staking and regular picking. Roast and mill for velvety passata, or can whole. Use the fruit fresh, roasted, sauced, canned, or eaten warm from the vine, depending on the variety.
