Vigorous, indeterminate plants grow tall and strong with excellent disease resistance for a paste type. Long clusters of vibrant red, elongated plum fruits (typically 3–4 inches) hang like jewels, featuring thin, easily peeled skins and remarkably dense, meaty flesh with few seeds. They cook down quickly into a thick, silky sauce and deliver the quintessential balanced sweetness—with subtle sweetness, low acidity, and the deep, authentic flavor that has made them the gold standard for Neapolitan pizza and classic Italian pasta sauces for centuries.
 
Whether you’re canning whole peeled tomatoes or simmering marinara, nothing else quite matches the rich, old-world taste of a real San Marzano. A living piece of culinary history that belongs in every sauce gardener’s plot.
 

HISTORY: Italian heirloom. San Marzano – the undisputed king of sauce and canning tomatoes. Originating in the volcanic soil at the base of Mount Vesuvius near Naples, Italy, true San Marzano has been grown since the 18th century and earned protected DOP status in 1996 (much like Champagne or Parmigiano-Reggiano). Only certified seed lines from the Agro Nocerino-Sarnese region can legally carry the name in Europe.
 
Sold as one plant in a 3.5" pot.