Free 9 Tomato Heirloom Varieties – Seeds

Sustainable Living Center of Lincoln City takes threats to biodiversity seriously. We are starting to build a Tsunami Seed Bank of select varieties that will grow on the Oregon Coast, so we can feed ourselves before and after, if we ever get hit by a Tsunami.

We offer free seeds to people who promise they will grow, document and harvest the seeds from one plant and returned the seeds from that plant back to the Center.

Presently, there is ? different varieties in our Free Tomato Bank. If you have a Tomato that is not on our list, we accept donations.

Saving Seeds

Cut the tomato in half and scoop or squeeze out the seeds and gel into a small container labeled with the variety name. Set the rest of the tomato aside for eating. Add 1/4 to 1/2 cup of water. Set the container aside, out of the sun, for 3 to 5 days. A moldy film will probably form on top. That’s okay. To separate the seeds: First carefully remove the film. Then add some more water and stir. Good seeds will sink, so carefully pour off the water and the floating bits of pulp. Repeat until all the pulp is gone and you have clean seeds. Drain them as well as you can (using a paper towel helps), then spread them in a single layer on a screen or a paper plate to dry. You can use paper towels, but the seeds tend to stick to them. Don’t use plastic or ceramic plates! The seeds need to have the water wicked away from them. If you’re saving multiple varieties, be sure to label the plates.

A large, pink beefsteak variety with intense tomato flavor

• Beefsteak fruits grow up to 2 pounds
• Rich “old-time tomato” flavor
• Fruit ripens throughout the season

This variety will grow well in most regions of the United States. This strain of Brandywine tomato was obtained by tomato collector Ben Quisenberry of Big Tomato Gardens in 1980 from Dorris Sudduth Hill. Her family had grown the variety for over 100 years.

The exact date of the domestication of tomatoes is unknown, but by 500 BCE they were already being grown in southern Mexico. The Spanish brought the small yellow tomato to Europe and the Philippines. The climate in Italy allowed for many new varieties of tomato to develop with intense flavor.

Alexander W Livingston took North American tomato varieties and upgraded them to a commercial crop. One of the easiest types of vegetables to adapt and breed, tomatoes are now grown worldwide.

Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.

Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.

Roasted tomatoes have a richer, concentrated flavor.

There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.

This tomato has an excellent tomato flavor with a hint of wine

• Organic
• Bright red fruits grow to 1/4 inch
• Early maturing and productive
• Fruit ripens throughout the season

This variety will grow well in most regions of the United States. The exact date of the domestication of tomatoes is unknown, but by 500 BCE they were already being grown in southern Mexico. The Spanish brought the small yellow tomato to Europe and the Philippines. The climate in Italy allowed for many new varieties of tomato to develop with intense flavor.

Alexander W Livingston took North American tomato varieties and upgraded them to a commercial crop. One of the easiest types of vegetables to adapt and breed, tomatoes are now grown worldwide.

Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.

Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.

Roasted tomatoes have a richer, concentrated flavor.

There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.

A tiny yellow tomato that grows on trusses of 10-12 fruit

• Organic
• Bright yellow fruits grow to 1/4 inch
• Early maturing and productive
• Fruit ripens throughout the season

This variety will grow well in most regions of the United States. The exact date of the domestication of tomatoes is unknown, but by 500 BCE they were already being grown in southern Mexico. The Spanish brought the small yellow tomato to Europe and the Philippines. The climate in Italy allowed for many new varieties of tomato to develop with intense flavor.

Alexander W Livingston took North American tomato varieties and upgraded them to a commercial crop. One of the easiest types of vegetables to adapt and breed, tomatoes are now grown worldwide.

Store your tomatoes at room temperature. The flavor and texture of tomatoes suffer when the fruit is chilled.

Heirloom tomatoes are bred for their flavor and simple preparation best allows that intense flavor to shine through. Tomatoes can be sliced and drizzled with olive oil, balsamic vinegar, and salt and pepper or layer slices with basil and mozzarella for a Caprese salad.

Roasted tomatoes have a richer, concentrated flavor.

There are hundreds of salsa recipes to try and most are dramatically improved with the use of heirloom tomatoes. Tomatoes are also the main ingredient in Gazpacho, a cold soup that is perfect for summer.