I'll be happy to let you know how they turn out next year I am praying for a bumper crop; I'll keep you posted

100% germination rate! The seedlings popped up quickly and are looking so good! I cannot wait to see how these grow and produce

This is an excellent tomato to sauces and paste. It’s a larger tomato than San Marzano or Roma and are very fleshy. I ‘misplaced’ my tomato
seeds and was desperate to find some
Opalka. MIGardener to the rescue! They showed up in a short time and were seeded in right away. Thank you Luke and MIGardener team! I always recommend you when someone want quality seeds.

I was introduced to Opalka in 2018 after moving to Michigan. It has thrived in my gardens since then (I collected seeds every year) in mid-Michigan (zone 6a). Opalkas have far exceeded the size and flavor of any paste tomatoes I've grown: both Amish paste and Romas. I would compare the Opalka flavor to a good beefsteak and so above Roma flavor as to not be comparable in the least. I make a spaghetti sauce that never fails to evoke rave reviews. Opalkas are the foundation of this sauce. I have tried and rejected a number of heirlooms that do not work in my gardens due to disease or cracking. Opalkas, though, have remained a disease-resistant, heavily-productive tomato for us. Since I make them into sauce or fresh salsa, I do not blanch them and do not have an opinion on that matter. (I use a Victorio Strainer.) Another thing about Opalkas is that they can have quirky, odd shapes and they're just fun to grow and pick because of that. One Opalka is usually worth around 3 Romas. I LOVE Opalkas!!

I'm gardening in suburban Ohio, Zone 6b. I have been searching for an heirloom paste/sauce tomato to dethrone the hybrid Pomodoro Squisito for production and taste. Opalka nearly matched the Pomodoros for production this year — I picked 148 total tomatoes off two Opalka plants vs. 158 tomatoes from two Pomodoro plants. Unfortunately, the fruit of the Opalkas was not nearly as meaty as the Pomodoros, and the taste was rather bland, even by paste tomato standards. The Opalkas often had large open cavities (see photo), and blanching them to remove skins resulted in a squishy mess, while the Pomodoros were firm and easy to peel.