It’s similar to a ‘Roma,’ with more … Marie Iannotti is an author, photographer, and speaker with 27 years of experience as a Cornell Cooperative Extension Horticulture Educator and Master Gardener, Tip for Using Indeterminate Sauce Tomatoes. San Marzano. The fruits are typically plum shaped or oxheart, and the plump gets you about 8 to 12 ounces of paste. By using our Services or clicking I agree, you agree to our use of cookies. The tomato is one of the bigger paste varieties. Others are flavorful enough to do double duty as fresh eating tomatoes. Low on water and seeds, it does not take long to reduce into a thick sauce. (Determinate, 75 to 80 days), Considered the classic paste tomato, even the canned varieties are popular with picky chefs. It produces abundant 10-ounce tomatoes that are high in sugar. The seed was difficult to find, but its popularity has made them more available. I also tried Amish Paste as a comparison this year. Paste tomatoes have a denser, drier flesh and fewer seeds, making them meaty, thick, and ready to turn into a rich sauce. “San Marzano” tomatoes, originating from Italy, are a determinate paste variety that … New comments cannot be posted and votes cannot be cast. They are pretty distinct, IMO, although people use them for the same purposes. Because of its low water content, 'Principe Borghese' is often billed as being perfect for drying while still on the vine. San Marzano is a large roma-type, pretty dry, and is on the late side by roma standards. (Indeterminate, 80 days), This is another compact plant with high yields. The flesh is dense but less firm than many paste tomatoes. You also want flavor. Amish Paste. Not entirely. For the last several years, ‘Italian Pompeii’ (center of top photo) has been my go-to paste tomato. The texture is only half the battle, though. Some paste tomatoes, unfortunately, can be bland. In fact, many gardeners consider the variety too juicy and too seedy to cook down for tomato sauce, and use it for slicing instead. San Marzano is a large roma-type, pretty dry, and is on the late side by roma standards. It's very productive, with some disease resistance. San Marzano is truly a legendary tomato. The most common varieties of plum tomato are Roma, San Marzano, Amish Paste, and Big Mama. It was introduced in Italy in 1926 by the Italian seed house Fratelli Sgarqavatti. The juicy fruits can be plum-shaped, or lean more toward oxheart, and plump up to a decent eight to 12 ounces. Buy the seeds that are most convenient for you, and give it optimal fertilizer and soil. You might not have those growing conditions, but 'San Marzano' is still a great paste tomato, with dense, almost dry, sweet fruits that grow to about 3 1/2 inches long. (Indeterminate, 80 days). Here are nine sauce-worthy paste tomatoes to try in your garden. The San Marzano are perfect tomatoes for sauces and salsa! Why paste tomatoes? It also has good disease resistance. Compare type, fruit size, disease resistance, growth habit, and days to maturity of our paste, plum, and Roma tomato varieties. Post by pigletwillie » Fri Feb 17, 2006 8:59 am . (Determinate, 70 to 80 days), Aptly named for the shape of its fruits, 'Sausage' tomatoes can grow five to six inches long. You can use any tomato for making a sauce, but starting with paste tomatoes means less time reducing them down on the stove. As far as we Americans are concerned, it is the original Italian paste tomato. The Paste/Plum San Marzano To Purchase San Marzano Tomato Seed click this link. 3405G J Wisconsin 55 Heirloom San Marzano 80 4–6 oz. The other paste tomato I was between was San marzano. Amish paste is rounder/fatter, ripens earlier and produces better under colder conditions, but has a lot more pulp and seeds. The San Marzano(SM), being fairly small does take more work to fill the same pot. I might just get the San marzano because the online place I'm getting most of my seeds from only has that one. The Paste/Plum San Marzano To Purchase San Marzano Tomato Seed click this link. Press question mark to learn the rest of the keyboard shortcuts. They both are now among our favorites for cooking. Use the leftover tomato water to make vegetable stock. It has a long harvest season, with roundish three- to five-ounce fruits that fill out to about three inches around. Cultural conditions can make a big difference in tomato size, even in the same cultivar. This variety produces large tomatoes which makes skinning them much easier and less-time-consuming compared to smaller varieties. Amish Paste tomatoes are very well named because they originate from the Amish community in the Wisconsin area and their primary use, although not exclusively, is for making tomato sauces and pastes. It's actually not the pastiest sauce tomato, despite its name. They are much larger than ‘San Marzano’ and have that meaty texture I’m looking for. The fruits are small, two to three ounces, but come in clusters of five or more. — Rich flavor, large fruit size They typically are meatier types that cook down fairly quickly because they don’t have as much juice as a regular slicing tomato. Bradley. This is a popular heirloom favorite with seed savers. Plum tomatoes are dense, oblong type of tomato bred for making tomato sauce. (Determinate, 75 to 80 days), This is a Polish heirloom that was given to tomato guru Carolyn Male by a coworker. Don't worry; they will hold on as the fruits slowly ripen in succession on the vine. In its namesake town, the plants are grown in volcanic soil, which keeps the acid level low. Some of the most popular types for canning are the traditional paste varieties. Learn tips for creating your most beautiful (and bountiful) garden ever. The San Marzano vines are indeterminate and have a somewhat longer season than other paste tomato varieties, making them particularly suitable for warmer climates. Some years my Romas are big, some years they're small. Determinate Versus Indeterminate Tomatoes, Early Season Tomatoes: Tips and Recommended Varieties, How to Save Tomato Seeds to Grow Next Year. Compared to the Roma tomato, San Marzano tomatoes are thinner and more pointed.The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. There’s enough juice to use saucy fresh, in something such as salsa. As far as we Americans are concerned, it is the original Italian paste tomato. (Indeterminate, 70 to 85 days), It’s always fun to make a sauce out of a non-red tomato and watch the faces at the dinner table. The red variety has a nice depth of flavor. The consensus for the best-tasting tomatoes after cooking included, as predicted, San Marzano. San Marzano is truly a legendary tomato. A place for the best guides, pictures, and discussions of all things related to plants and their care. It was introduced in Italy in 1926 by the Italian seed house Fratelli Sgarqavatti. ‘Saucy’ was bred at Oregon State University by Dr. James Bagget from a cross with 'Roma.' There is also a ‘Green Sausage’ that ripens green with yellow splotches and has a tangier taste than the red. ‘Italian Gold’ is a compact plant with clusters of five-ounce pear-shaped fruits. In short, I believe my purchased Opalka seeds are something other than Opalka. As paste tomatoes ripen, put them in freezer bags and toss them in the freezer. We grew both Amish Paste & San Marzano last year for the first time. Roma vs San Marzano Tomatoes. The Amish Paste(AP) are so big that you can fill up a pot of sauce in no time. They're set huge clusters of three- to four-inch dense and flavorful fruits, which tend to stress the plants and cause the foliage to decline. 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