Originating in the small Italian town of San Marzano near Naples, the thick meaty flesh and robust flavor of San Marzano tomato is the own everyone grows for sauce. Combine consistent yield, and ample size for an instant favorite among home gardeners as well as market growers who grow this brand for commercial canners. San Marzano was once the largest export crop, rivaling Roma, yet this classic can’t be beat for authenticity, when it comes to true Italian cuisine.
Sometimes called "the sausage tomato" because of its oblong shape and very meaty flesh, the San Marzano tomato variety is a star in the garden and works a lot of magic in the kitchen too. It's a hardy, reliable grower and very generous producer, each of its vines bearing countless clusters of crack-resistant fruits measuring 3-5 inches in length and 1-2 inches in diameter. Their bright red skin and dense flesh make them great for slicing and stacking on sandwiches or adding vibrant color and crisp, juicy flavor to salads. However, canning and making purees, paste, soups, and sauces are the areas in which this tomato really shines. San Marzano tomatoes are low in sugar and acid and their meaty flesh has virtually no seeds, so they process very well. They're also perfect for making sundried tomatoes. Like all tomatoes, San Marzano tomatoes are rich with healthy nutrients, the most notable of which is lycopene. Of all vegetables, tomatoes have the highest concentration of this beneficial antioxidant, which has been found to promote cardiovascular health, aid in the prevention and treatment of cancer, and help maintain healthy eyesight.