Tomato San Marzano 2 organic seeds

The Tomato 'San Marzano 2', available here in the form of AB seeds, is an improvement on the famous 'San Marzano'. This variety stands out for its clusters of elongated and oblong red fruits, weighing between 50 and 120 g and measuring around 10 cm long. Their shape resembles that of a small pepper. Very firm and not very juicy, these fruits contain few seeds, making them perfect for cooked dishes, coulis, or sauces. Ideally used for sun-dried tomatoes, this fleshy, low-water content variety is particularly suitable for drying. Late-maturing, it is sown between March and April for a harvest extending from July to October.

The tomato 'San Marzano 2' is derived from the traditional Italian variety 'San Marzano', originating from the town of San Marzano sul Sarno, near Naples. Commercially introduced around 1926, this variety was developed to offer a higher yield while retaining the exceptional taste qualities of the original San Marzano. It is particularly prized for making sauces and preserves, notably due to its dense flesh and low seed content.

Originating from Central and South America, the tomato was already cultivated by the Incas before the arrival of the Conquistadors. This solanaceous plant is fascinating with its diversity of varieties, offering fruits of all shapes, colours (from the classic red, to yellow, green, and even blue), and sizes. Old varieties, with indeterminate growth, can live for several years, while modern varieties, with determinate growth, reach a fixed height, making staking unnecessary.

The tomato plant, a perennial herbaceous plant in the tropics, is grown as an annual in temperate climates. With its small yellow flowers in cymes that develop into colourful fruits, it brings brightness and flavour to the vegetable garden. Low in calories and rich in water, the tomato is also an important source of lycopene, an antioxidant whose bioavailability increases with cooking, as well as vitamins C and A and trace elements. However, unripe fruits, leaves, and stems contain solanine, a toxic substance to avoid.

Harvest occurs between 50 and 100 days after transplanting, depending on the varieties. A tomato is ready to be picked when it reaches its final colour and its texture, although firm, shows a slight softening. It is advisable to store tomatoes with their stalk to extend their freshness. To keep them longer, you can refrigerate them, dry them, turn them into sauces, jams, or juice, or freeze them.

A tasty tip: confit tomatoes in the oven with a bit of salt, sugar, and olive oil, then store them in an airtight jar.

To reduce the risk of "blossom end rot" due to a calcium deficiency, spray a nutrient-rich comfrey decoction on your plants. When transplanting, bury the stems up to the first leaves to stimulate root development. Finally, associate your tomatoes with complementary plants like basil, which proves to be an ally both in the garden and on the plate.