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. See also Heirloom plant List of tomato cultivars References External links Discussion forums for tomato growers with special emphasis on heirloom varieties Seed Savers Exchange: Seed bank and resource on heirloom varieties BBC article: Return of the Blaby Tomatoes The West Virginia 63 Tomato The case against heirloom tomatoes at Scientific American Biodiversity