Tomato - San Marzano Plum Untreated

The San Marzano Tomato is an Italian plum tomato celebrated around the world for its sweet, low-acid flavor, its firm pulp with few seeds, and an easy-to-remove skin, making it a fine choice for preserving whole in juice or using off the vine in sauces fit for a pizza or any other tomato-centric dish.

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Approx. seeds per packet48

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The San Marzano Tomato is an Italian plum tomato celebrated around the world for its sweet, low-acid flavor, its firm pulp with few seeds, and an easy-to-remove skin, making it a fine choice for preserving whole in juice or using off the vine in sauces fit for a pizza or any other tomato-centric dish.

Start indoors 6 weeks before your average last frost date. Sow seeds 1/4 inch deep and press gently for good seed-to-soil contact. Keep warm (between 70F and 80F) and moist for germination within 14 days. Seedlings need at least 14 hours of bright light to form sturdy stems. A fluorescent shop-lamp suspended just above the leaves should be adequate. When outdoor nighttime temperatures are consistently over 60F, harden-off seedlings over 7 days before transplanting every 2 feet into soil rich with organic matter, in full sun.

While San Marzano tomatoes can be determinate (i.e. with a fixed height) or indeterminate, all plants should be staked, caged, or otherwise supported, as they may reach 5 feet or taller and become very heavy with fruit.

Water deeply and regularly, and feed every few weeks with a low-nitrogen fertilizer. San Marzano tomatoes reach maturity in about 80 days. Harvest fruits when fully colored, but still firm.