Saving Seeds from Rotten Tomatoes: A Sustainable Gardening Tip

Saving seeds from rotten tomatoes can be an excellent way to reduce waste and grow your plants. While the fruit may no longer be edible, the seeds inside can still be viable for planting. Here’s a step-by-step guide to harvesting and preserving seeds from rotten tomatoes for future use.

Why Save Seeds?

Saving seeds is a sustainable gardening practice that allows you to:

• Preserve heirloom varieties.
• Save money on buying seeds.
• Cultivate plants adapted to your local environment.

Step-by-Step Guide to Save Seeds

1. Select the Right Tomatoes
   Choose tomatoes from healthy plants, even if the fruit is overripe or rotten. To prevent future issues, avoid using seeds from diseased plants.
2. Extract the Seeds
   • Cut the tomato open and scoop out the seeds with a spoon.
   • Place the seeds and surrounding gel into a bowl or strainer.
3. Ferment the Seeds
   • Add a small amount of water to the bowl or jar with the seeds.
   • Let the mixture sit for 2–3 days at room temperature, stirring occasionally. This fermentation process removes the gel coating on the seeds and helps prevent diseases.
4. Rinse the Seeds
   • Once fermentation is complete, a moldy film may form on the surface.
   • Pour off the liquid and rinse the seeds thoroughly in a fine mesh strainer or sieve.
5. Dry the Seeds
   • Spread the seeds out on a paper towel or coffee filter in a single layer.
   • Place them in a well-ventilated area, out of direct sunlight, to dry completely. This may take several days.
6. Store the Seeds
   • Once dry, store the seeds in a labeled, airtight container.
   • Keep them in a cool, dry place, such as a refrigerator, for optimal longevity.

Tips for Success

• Make sure the seeds are completely dry before storing them to prevent mold.
• Label the container with the tomato variety and date for future reference.
• Use seeds within 2–3 years for the best germination rates.

Saving seeds from rotten tomatoes can turn food waste into usable products. This practice contributes to a sustainable lifestyle by providing the complete gardening cycle, from seed to harvest.

Thanks for stoppin’ by!

Anne James

Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.