(Lycopersicon esculentum ‘San Marzano’)
A Roma style tomato with deep red elongated fruit that is one of the best sauce varieties and is excellent for drying. An old variety from Naples.
The rich flavoured tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. Ideal for pasta, sauces pickling and drying.
Like all tomatoes, San Marzano is high in the cancer fighting agent, Lycopene and also Vitamin C. For a classic rich sauce cook and mix with garlic, oregano, sweet basil, diced shallots, Thai mild chilli and diced black olives. To dry your own tomatoes cut them in half, dust with salt and put in sun for 2-4 days – bringing in at night, or on a very low oven (100 to 120) for 5-10 hours.
Plant in an airy, sunny position in well drained soil or very large pots. Does not require a stake.
Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color.
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