San Marzano Tomato

All our seeds are 100% Canadian Grown, Processed-by-Hand, Non-GMO, Certified Organic, and Open Pollinated. From our 10-acre Seed Farm in Metchosin, BC since 2004.

Quick Notes

• Classic Italian heirloom paste tomato
• Long, slender, firm fruit with few seeds
• Ideal for sauces, pastes, and canning
• Excellent flavour and rich red colour
• Indeterminate; requires staking for best results

About San Marzano Tomato
San Marzano is a world-famous Italian heirloom tomato prized for its rich flavour, meaty texture, and low seed count. The long, slender red fruit ripen throughout the summer on tall, vigorous plants and are perfect for making sauces, pastes, or canning. With their balance of sweetness and acidity, these tomatoes are a favourite in Mediterranean cooking and ideal for growers who want to preserve the harvest.

Where Can You Grow San Marzano Tomato?
Best suited for Zones 3–9 in full sun and rich, well-drained soil. These indeterminate vines require support such as a trellis or cage, making them a great option for larger garden plots or greenhouses.

History and Historical Uses
Originating in the Campania region of Italy, San Marzano tomatoes have long been a staple of traditional Italian cuisine. Historically grown in the volcanic soil around Mount Vesuvius, they are considered the gold standard for paste tomatoes and are featured in many authentic Neapolitan recipes. Their long history of cultivation and export has earned them a reputation as one of the finest culinary tomatoes in the world.

Canadian Zone Information
Zones 8-9: Direct sow in late spring or start indoors 4–6 weeks before the last frost.
Zones 5-7: Start seeds indoors and transplant out after all danger of frost has passed.
Zones 3-4: Start indoors with added warmth and harden off before transplanting outdoors in full sun.

How to Grow and Harvest San Marzano Tomato

Planting: Sow seeds 6mm (¼in) deep in trays or pots; transplant seedlings 45–60cm (18–24in) apart.
Watering: Keep evenly moist; avoid wetting foliage to prevent disease.
Harvesting: Pick fruit when deep red and firm for best flavour.
Maintenance: Stake or cage plants for support; prune suckers for improved air circulation and productivity.

Seed Saving Tips for Future Supply

Select Healthy Plants: Save seeds from the earliest, most vigorous plants.
Ferment Seeds: Scoop seeds into a jar with water and allow to ferment for 2–3 days.
Dry and Store: Rinse seeds, spread on paper towel to dry, then store in a cool, dry place.
Viability: Seeds remain viable for 4–6 years when properly stored.

Certified Organic By
Islands Organics Producers Association (Cert#1962)