`San Marzano` plum tomato - Seeds - The Italian sauce tomato
€2,60
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`San Marzano` plum tomato - Seeds - The Italian sauce tomato
€2,60
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The 'San Marzano' tomato is the undisputed queen of Italian sauce and paste tomatoes. This historic, open-pollinated variety produces striking, elongated, bottle-shaped fruits with a vibrant, deep-red skin. Its firm, extremely meaty interior contains very little water and almost no seeds. Thanks to its intense, sweet-fruity aroma, which fully develops only through the heat of cooking, it is the ultimate choice for anyone wanting to make authentic Italian passata, sugo, or ketchup themselves.
Scope of delivery: 10 seeds each
Sowing at a glance
| Pre-cultivation (indoors) | Mid-February to end of March |
| Planting out (outdoors) | From mid-May (after the Ice Saints) |
| Sowing depth | 0.5 cm |
| Germination temperature | 20 to 25 degrees Celsius |
| Germination time | 4 to 10 days |
Growth habit, location, and care:
'San Marzano' is a vigorous indeterminate tomato that can reach a height of 1.50 to over 2.00 meters. From the beginning, it requires a stable support (stake, tomato spiral, or strings) to guide it upwards. For optimal fruit yield and good ventilation, regular pruning (pinching out the young side shoots in the leaf axils) is essential; it is best to grow this variety with a single stem or at most two stems. It requires a fully sunny, warm location. Cultivation in a greenhouse or under a tomato cover is strongly recommended, as dry foliage effectively prevents the dreaded late blight (Phytophthora). As a heavy feeder, it requires deep, loosened, humus-rich soil with a very good nutrient supply – a basic fertilization with mature compost followed by later potassium-rich applications ensures abundant yields. Always water from below, directly into the root area.
Harvest and use:
The fruits are ready to harvest when they are completely colored deep red and can be easily detached from the stem. The special feature of the 'San Marzano' lies in its dense, almost dry texture. This exact characteristic makes it so valuable in the kitchen: when boiling down, significantly less water evaporates than with conventional salad tomatoes, sauces thicken much faster, and the flavor is perfectly concentrated. In addition to classic boiling down, it is also excellently suited for sun-drying (for "pomodori secchi" in oil) or halved and seasoned from the oven.
Origin:
This world-famous variety comes from the Campania region in southern Italy. It was specifically cultivated on the fertile, extremely mineral-rich volcanic soils around Mount Vesuvius near the town of San Marzano sul Sarno. It has been grown there since the beginning of the 20th century and remains such a valuable cultural asset today that fruits originally grown in this region bear the Protected Designation of Origin (DOP) label "Pomodoro San Marzano dell'Agro Sarnese-Nocerino."