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An heirloom tomato (also called heritage tomato in the United Kingdom) is an Open pollination, non-hybrid heirloom plant cultivar of tomato. They are classified as family heirlooms, commercial heirlooms, mystery heirlooms, or created heirlooms. They usually have a shorter shelf life and are less disease resistant than hybrids. They are grown for various reasons: for food, historical interest, access to wider varieties, and by people who wish to save seeds from year to year, as well as for their taste.
Some of the most famous examples include Aunt Ruby's German Green, Banana Legs, Big Rainbow, Black Krim, Brandywine, Cherokee purple, Chocolate Cherry, Costoluto Genovese, Garden Peach, Gardener's Delight, Green Zebra, Hawaiian Pineapple, Hillbilly tomato, Lollypop, Marglobe, Matt's Wild Cherry, Mortgage Lifter, Mr. Stripey, Neville Tomatoes, Paul Robeson, Pruden's Purple, Red Currant, San Marzano, Silvery Fir Tree, Three Sisters, and Yellow Pear.
There are two main ways to save heirloom tomato seeds. The first method is to let the tomato ripen completely, even to the point of beginning to rot, and then remove the seeds with a spoon and spread them on a piece of cloth or paper to dry. Some people spread them out on a paper towel, let them dry, and then plant the paper towel and seeds together in potting or germinating soil. The second method to save tomato seeds using the fermentation process. The tomatoes are allowed to overripen and then cut to expose the seed cavities. The seeds are then scooped out and put into a container. The tomatoes need to be stirred one or more times per day for three or more days until the seed mixture is soupy. As fermentation occurs, some fungal growth will appear on top of the mixture, but that is normal. At the end of the fermentation process, the seed mixture is stirred, and the seeds dislodge from the gel and sink to the bottom of the container. Water is then poured into the mixture; the pulp and the bad seeds will rise to the top and flow over the side of the container, while the good seeds sink to the bottom. Once the water becomes clear strain the remaining seeds, then spread the seeds out to dry. Once the seeds are dry, mix the seeds together, breaking apart any that are stuck together, and put the seeds in a tightly sealed plastic bag. Seeds should be dated, labeled, and stored at room temperature, away from direct sunlight. Heirloom tomato seeds may be stored for up to ten years.
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