Originally from the Campania region of Italy in the 1770’s, this Italian classic is one of the best paste tomatoes. It has good yields of large, 9 ounce red plum shaped tomatoes that enhance traditional Italian dishes. San Marzano has tart flavor, firm pulp, a low seed count, and easily removed skin. For this reason it is widely used in pizzas, pastas, and for canning or drying. The long, blocky fruits mature with a small seed cavity that I like to scoop out, leaving all the tomato meat. This means less boiling to get a first class paste.
4" pot (1 plant), 3-pack (3 plants) and flat (36 plants) & 1 gallon pot (1 plant)