San Marzano Tomato Seeds - (Lycopersicon lycopersicum)

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SKU:
V1276
Seed Count:
Approx 25 seeds per pack
Days to Maturity:
70-90 days
Type:
Indeterminate
Size:
Plum
Color:
Red
Days to Germination:
5-7 days @ 75-95F
Light Preference:
Full sun
Plant Spacing:
12"
Status:
Heirloom, Non-Hybrid, Non-GMO seeds
  • San Marzano Tomatoes - (Lycopersicon lycopersicum)
  • San Marzano Tomatoes - (Lycopersicon lycopersicum)
  • San Marzano Tomatoes - (Lycopersicon lycopersicum)
  • San Marzano Heirloom Tomato Seeds - (Lycopersicon lycopersicum)
$3.40
Frequently bought together:

Description

San Marzano Tomato - The Original Plum Tomato

Rectangular flat-sided intensely red fruits 1 1/2" x 4" long, borne in clusters, this tomato is one of the most important commercial tomatoes of the early to mid 20th century. It is considered to be the parent for almost the entire plum tomato market in the United States today. 

By the 1920's it was the definitive Italian plum tomato for the peeled whole canned export market. It redefined the California tomato canning industry by greatly improving the overall quality of the canned tomatoes.

Nothing surpasses the flavor and overall culinary performance. Makes world class marinara sauce and is heavenly when oven roasted. 

Stores well. Excellent for paste or puree due to the high solid content of the fruit.

History

Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century.

Uses

Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!

Growing Tip

Tomatoes take about 3 - 4 months from direct seeding in the garden to start producing fruit; about 70 days from transplanting 6 - 8 week-old plants to start fruiting; and about 40-50 days from the flower opening to producing ripe fruit.  

Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground. 

Tomatoes begin the ripening process by producing ethylene, a natural growth regulator, and releasing it. The fruit ripens from the inside out, meaning the center matures and turns red before the color reaches the outer skin. Faint white lines crossing each other at the bottom or blossom end of the fruit show that ripening has begun. Soon afterward, the blossom end starts turning pink – indicating ethylene is being produced. When the pink blush reaches the stem, the fruit is about 75% ripe. The pink color deepens to red, starting from the blossom end and working its way upward. 

Harvest Tip

A tomato’s flavor increases as it ripens, due to the increased nutrients and sugars pumped into the fruit by the plant. For a home gardener, harvesting when there is just a touch of pink at the stem end or when the fruit is completely red gives the best flavor. The fruit will be fragile, won’t tolerate shipping and must be used or cooked within a few days to enjoy peak flavor.

Once the tomato is ripe, test by giving it a gentle pull or twist. If it slips easily from the vine – with little to no effort – it is ripe, juicy, and delicious!

Ripe tomatoes can be injured by cool temperatures and must be stored at room temperatures, never refrigerated to avoid chilling injury, which leaves pockmarks or pits on the skin leading to early rotting.

If you need to harvest early due to weather or the end of the season, those fruits with a pink blush at the blossom end will ripen with almost full flavor. Those with the faint white lines can still ripen but won’t have the full flavor.  

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2 Reviews

  • 5
    Great for sauce

    Posted by Jenny on Jul 17th 2017

    This tomato makes a fabulous sauce. Heavy performer, good size fruit. Didn't give it five stars because it isn't very disease resistant. All the lower leaves wilted. Didn't seem to affect performance, however.

  • 5
    Huge Harvest!

    Posted by Victoria Biel, IL on Jul 17th 2017

    Every time I grow San Marzano I am amazed at the huge harvest. This year has been no exception. When other tomatoes are just putting out flowers San Marzano has already produced delicious ripe tomatoes. When other varieties have stopped producing San Marzano just keeps on giving. If you have a limited amount of space, but would still like a big harvest of an excellent paste tomato then this is one Id grow for sure. This is a very hardy variety. I have grown it for years, and know it withstands all sorts of un-ideal conditions from garden pests to extreme weather conditions. An all around winner in my book.

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