San Marzano tomatoes are, without doubt, gods of the tomato world. And, like any other god, they have their own creation myth: the story goes that the first San Marzano seed came to Italy in 1770 as a gift from the Viceroyalty of Perù to the Kingdom of Naples. They were first grown in San Marzano sul Sarno village and have since become known as ‘the most important industrial tomato of the twentieth century’.
With its firm, thick flesh and sweet taste, this variety was found to be perfect for the manufacture and exportation of pelati (peeled, tinned whole tomatoes), which have become popular all over the world. Indeed, pizza and pasta would not be the same without these distinctive, pointy, bright-red fruits. And this dwarf, determinate edition is no less than a god in miniature!
Latin Name: Solanum lycopersicum
Variety: San Marzano nano
Quantity: 200 seeds
Plant Size: Height - 90 cm, Width - 45 cm
Container Size: Height - 30 cm, Width - 30 cm
Sowing: Indoor - Feb-Mar, Outdoor - Apr-May
Timing: Germination - 10-20 days, Harvesting - 60-80 days
Spacing: When sowing - 1-2 cm, Depth - 0.5cm. When transplanting - 3-5 cm
Growing: Sunlight - Full sun, Soil - Well-drained, light and fertile soil. Watering - Regular watering up to twice a day. Feeding - Heavy feeder
Caring: It is well known that compact varieties can become messy as a plant grows. Support the plant with a single, stout stake and prune out all side stems by simply snapping off the suckers with your fingers.
Pollinators - Although tomatoes are self-pollinating plants, pollinators will increase fruit set.
Pests - The strong smells of onions and garlic will deter pests from the area around a tomato plant.
Harvesting: A tomato is at its flavour peak when it becomes deep red in colour and has a firm texture when the fruit is squeezed gently. Cut them off the plant with scissors and keep a short stub of stem attached to prevent rotting.
Medicinal properties - Rich in nutrients and vitamins. Helps protect cells from ageing.
How to eat - Create the perfect tomato sauce by sweating some onions and then adding chopped tomatoes, simmering on low for a long time to draw out the sweet taste. Add some torn basil leaves and leave to stand before use to allow the flavour to develop further.
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