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San Marzano Tomato

Hailing from Italy, these thin and pointy plum heirloom tomatoes are preferred by many for its saucing and canning qualities. Prized for its sweet flavor and low acidity, the San Marzano is the only tomato that can be used for Neapolitan pizza.

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by Heidi StrawnFebruary 4, 2011
PHOTO: lorenzoantonucci/iStock/Thinkstock

Size: 4 ounces

Sunlight requirements: Full (A minimum of six to eight hours per day is ideal.)

Water requirements: A minimum of 1 inch per week—water the root zone as needed and keep foliage dry to deter foliar diseases. Proper mulching aids in prevention of blossom end rot, drought stress and other issues associated with fluctuations in soil-moisture levels.

Soil requirements: Well-drained soil rich in organic matter is best. Soils high in nitrogen will result in excessive foliage growth at the expense of good fruit production.

When to plant: Plant in spring after the danger of frost has passed and nights remain warmer than 55 degrees Fahrenheit. Seeds should be started indoors under lights four to six weeks before transplanting outdoors.

Where to plant: Garden, containers (5-gallon minimum).

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When to harvest: 85 days after transplanting.

Produce storage: Only tomatoes used for Neapolitan pizza; good for sauces and canning.

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