Saving Tomato Seeds

Lorna has given permission to use these photos of her tomato seed processing. They are really clear and describes the process quite easily. Just take note that you need enough liquid in the jar so that they do not dry out over the fermenting period (2-3 days). If the tomatoes are not juicy then add a little rainwater. Tap water may interfere with the bacteria that break down the plant tissues.

One of the most important steps is the very first one. Select the best of the bunch as these are the traits you will want to reinforce with continued crops in the future.

Thanks Lorna!

Select perfect tomatoes for size, colour, no insect damage and even ripeness.

I select my Roma tomatoes to have a hollow cavity, so less water in the pulp when processing. They also dry quicker when making sun-dried tomatoes.

The wall of the tomato comes away dry, with no watery jelly. Nice thick walls too.

The seeds are clearly seen inserted into the dry "jelly" from the central core of the tomato. Looks like a little brain!                    

The seeds are removed with a teaspoon and put into a small jar. With ordinary tomatoes no water is required, with these dryer tomatoes add a touch of water and leave to ferment for three days.

Spread clean, rinsed seed out onto greaseproof paper. Write the name of the seeds and the date on the paper. Leave to dry for around 10 days, then store in a glass jar out of direct light or heat.