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Cultivating a San Marzano Tomato Plant
|Apr 17, 2023
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Shop NowSan Marzano tomatoes are easily identifiable by their oblong form and pointy ends. Since they are meaty and have lower seeds than other types of tomatoes, they are also referred to as "San Marzano sauce tomatoes." This original tomato is the best snack for many growers due to its strong and sweet flavor and lower acidity. Fruits develop in groups of 6 to 8, with each cluster being around 9 cm long. Purchase a plant from a nearby garden store. Alternatively, if beginning seedlings, sow seeds approximately eight weeks since the last cold date and a bit sooner than other tomatoes because San Marzanos take up to 85 days to blossom on vines that can grow to be 1.8 to 2.4 meters tall.
Characteristics
Mature Size
180 to 240 cm tall, 60 to 90 cm wide
Sun Exposure
Full sun
Soil Type
Organic, well-draining
Soil pH
Acidic to Neutral
Bloom Time
Summer
veg. color
Red
Environmental Footprint
Varieties and differences
“San Marzano Lampadina” is an uncommon and strong cultivar that produces long pear-shaped tomatoes with meaty walls and hollow seed holes.
Heirloom “San Marzano” is also known as “San Marzano 2” as well as “San Marzano 3.” These are the crop that produces the classic oblong, heavily walled, seedless fruits.
The “San Marzano Lungo F1 Hybrid” variety was designed in Italy to yield abundantly while resisting cracking in rainy conditions.
Fertilizer
Within 2 weeks of sowing, apply a low-nitrogen 5-10-10 fertilizer to the leaves to maintain the plant in good condition and to concentrate nourishment on the fruit production. To avoid damaging any foliage that is low to the ground, spray fertilizer in trenches at least 15 cm from the plant’s steps. For tomatoes growing in pots, use a water-soluble fertilizer.
Soil
Combine 1/3 organic matter and 2/3 high-quality organic material to generate rich soil for San Marzano tomato plants, or mix 1/2 standard topsoil and 1/2 organic material such as peat moss, manure, or compost. 1 to 2 cups of garden lime per 45 liters is also an option. Preserve a soil pH of 5.8 to 7. If necessary, add more agricultural lime or organic matter to increase or reduce the pH.
Water
Tomato plants like constant moisture. Don’t let their ground fully dry out. You may hydrate them with composting tea (prepared by soaking compost or manure in water before combining it). Water plants thoroughly using pond water or precipitation.
Light
San Marzanos, like other tomato plants, prefer full light. Plant them in an area that receives at least six to eight hours of direct sunshine every day.
Humidity and temperature
Grow San Marzano tomatoes outside on the ground that is at least 15 degrees Celsius and temperatures ranging from 10 to 35 degrees Celsius. Do not transfer seedlings or young crops into cold soil since the shock can restrict their growth.
Harvesting
Most San Marzano tomatoes should mature between 78 and 85 days after planting. When the fruit is large and yet a little green and yellowish, it is ready to pick. They, like other tomatoes, can remain to ripen after being harvested, or they can fully be developed on the vine. To harvest, gently twirl the stem or use clippers. If you harvest a tomato whilst it’s still very green, put it in a bag and allow it to mature for a few days.
Recipe Description
San Marzano Tomato Sauce
Ingredients
- 700g of San Marzano Tomatoes in Puree
- 4 tablespoons of Extra Virgin Olive Oil
- 2 diced small-Medium Cooking Onions
- 6 minced or finely chopped cloves of Garlic
- 2 teaspoons of salt
- 1 teaspoon black pepper
Servings
6 people
Prepping time
15 min
Cooking time
1 hours
- Stir fry onions and garlic: In a medium-large saucepan, heat the oil over medium heat.
- Simmer for about 5 minutes, or until the onions are transparent.
- Cook for another minute after adding the minced garlic.
- I prefer my sauce garlicky, so I use 8 cloves, but if you want a more delicate flavor, use 6 cloves.
- Pour the tomatoes: Remove one or two tomatoes at a time and smash them in your hands over the saucepan to break them apart.
- I normally remove the top section where the stem was connected and discard it. Combine the canned puree with salt and pepper. Stir.
- SIMMER: Put the tomato sauce to a boil, then reduce to medium-low heat and simmer for 45-60 minutes, based on how thick you prefer your sauce. Stir occasionally.
- FINISH SAUCE: Remove the sauce from the heat after it has hardened (it should not be pasty, but it should also not be liquid).
- Season to taste, adding fresh basil and/or red pepper flakes as desired. If desired, purée or partially puree the sauce using an immersion blender.
- Serve with your preferred pasta, in a gratin, with meat, or on pizza.
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Shop NowFAQ
What is the distinction between both Roma and San Marzano tomatoes?
How quickly do San Marzano tomatoes mature?
Fruits will mature and be available to harvest in 75 to 90 days, depending on the type.