Our Roma Paste Tomato Blend brings together a selection of our favourite sauce-type tomatoes, chosen for their taste, texture, and excellent performance in British Columbia's coastal climate. With thick flesh and low water content, these tomatoes are perfect for making sauces, preserving, or slow-roasting. The fruits vary in shape and size but all share that classic, rich, and slightly acidic tomato flavour much loved by cooks. Semi-determinate plants produce over an extended period and should be staked to keep the fruits off the ground.

This curated blend may include: Red Roma, Amish Paste, Roman Striped, Federle, Pompeii Sauce, Red Plum, and Maida's Kootenai Giant.

Where can you grow Roma Paste Tomato Blend?
These tomatoes thrive in zones 3 to 9 in full sun and well-drained, fertile soil. They are well-suited to greenhouses, raised beds, or any sunny, sheltered spot, especially with support for the fruit-laden plants.

History and historical uses
Paste-type tomatoes have been cultivated for centuries as an essential base for sauces, salsas, and preserves in many cultures. Each of the varieties in this blend carries its own story and flavour characteristics, passed down through generations and now grown in Canadian gardens.

Canadian Zone Info
Zones 8–9: Sow indoors in early spring and transplant after the last frost.
Zones 5–7: Sow indoors 6–8 weeks before the last frost, then harden off and transplant.
Zones 3–4: Grow in a greenhouse or under protection for best results.

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How to grow and harvest Roma Paste Tomato Blend

Planting: Sow seeds 6 mm (1/4") deep indoors. Transplant seedlings 45–60 cm (18–24") apart.
Watering: Water deeply and regularly, avoiding wetting foliage to prevent diseases.
Harvesting: Pick fruits when they are fully coloured and slightly soft to the touch.
Care: Support plants with cages or stakes; remove lower leaves to improve air circulation.

Seed saving tips for future supply
Fruit Selection: Choose ripe, healthy fruits from vigorous plants.
Seed Fermentation: Remove seeds with pulp, ferment in water for 2–3 days, then rinse.
Drying & Storage: Spread seeds to dry thoroughly and store in a cool, dark place.
Storage: Use paper envelopes or airtight containers. Viability up to 5 years.

Certified Organic by
Islands Organics Producers Association (Cert#1962)