Originally from Campania region of Italy in the 1770’s, this Italian classic is one of the best paste tomatoes. It has good yields of large, 9 ounce rid plum shaped tomatoes that enhance traditional Italian dishes. San Marzano has tart flavor, firm pulp, a low seed count, and easily removed skin. For this reason it is widely used in pizzas, pastas, and for canning or drying. The long, blocky fruits mature with a small seed cavity that I like to scoop out, leaving all the tomato meat. This means less boiling to get a first class paste. 78 days to maturity.
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