★ Organically grown on our farm
San Marzano tomatoes are world-famous heirloom paste tomatoes prized for their rich flavor, thick flesh, and excellent cooking qualities. Their beautiful vibrant red fruits are highly regarded for producing rich concentrated sauces with bold old-fashioned tomato flavor.
One of the defining characteristics of San Marzano tomatoes is their low moisture content and minimal seed count. Because they contain less excess juice than many slicing tomatoes, they cook down into thick hearty sauces and soups with very little reduction time. Their naturally sweet flavor and low acidity create a smooth balanced taste that enhances recipes without overpowering them.
These plum-shaped tomatoes are especially popular for homemade pasta sauce, pizza sauce, canning, roasting, and traditional Italian cooking. Their meaty texture and concentrated flavor make them a favorite among chefs, gardeners, and home cooks alike.
San Marzano plants are indeterminate growers, meaning they continue producing throughout the growing season for abundant harvests. Vigorous vines benefit from staking or cages to support their heavy yields.
Flavorful, productive, and highly versatile, San Marzano remains one of the finest heirloom tomatoes for cooking and preserving.
San Marzano Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Paste Tomato
- Fruit Color: Vibrant Red
- Fruit Shape: Plum Shaped
- Flavor: Sweet, Rich, Low Acid
- Growth Habit: Indeterminate
- Seed Planting Depth: 1/4-1/2 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 6-9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18-36 Inches
- 100' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Ideal Uses: Pasta Sauce, Pizza Sauce, Soups, Roasting, Canning, Italian Cooking
- Special Features: Thick Flesh, Low Moisture, Minimal Seeds, Heavy Producer
- Support Needs: Requires Staking or Caging
How to Save Seeds
Tomatoes are primarily self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest tomatoes when fully ripe and allow them to sit for several days if desired before processing.
Cut tomatoes in half and scoop the seeds and pulp into a mason jar with a small amount of water. Place the jar in a warm location out of direct sunlight and allow the mixture to ferment for 5-7 days.
After fermentation, remove floating debris and mold, then pour the remaining viable seeds through a fine mesh strainer and rinse thoroughly.
Spread seeds on paper towels or drying screens and stir regularly while drying to prevent sticking. Once fully dry, store seeds in a cool dry location for future planting.
