Great taste, very meaty!. This cultivar is a keeper. OK. This is a superior form of 'San Marzano' and consistently produces larger-sized and better-flavoured plum tomatoes than its close namesake. This is the larger variety of the famous San Marzano tomatoes. What a great tomato. Everyone that I gave extra plants to raved about these. Named for a mountain, Pizzo Redorta in Bergamo, Italy. I don't think I am going to grow these again next year as the yield was low and the fruits had a blemished appearance. I grew them both but due to our crummy summer I can't say that either of them did all that well. Everyone raved! Disease resistant. Blossom End Rot: Like most other large tomato plants, blossom end rot can occur in San Marzano tomatoes. They don't have the flavor of Brandywines but they are incredibly sweet, meaty and tasty. Prized by top chefs around the world, this tomato is unrivaled for making sauces. The rich and meaty flavoured fruits average around 4-5" (10-13 cm) long and weigh around 8 oz (225 g). Just a great tomato with excellent taste. Unfortunately, I didn't get a chance to can them -- my wife saw them and immediately oven roasted them for sauce. © document.write(new Date().getFullYear()) Seeds from Italy. These tomatoes produce both in the spring and fall in Texas. First year for this variety. Meaty, delicious enough to eat off the vine with the bonus of ending up with more tomato paste per plant. I've grown the San Marzano for many years and it's a nice all round roma. The plants are very large and may be the largest of the Roma type tomato. Grown in West Virginia and as all the others say on this site, incredibly large 8' high plants loaded with delicious tomatoes. These squat, indeterminate plants grow rather dense and to a height of 5–6 feet. I adore your San Marzano Redorta tomatoes. Last year was the first year that i grew this variety. I'm going to have to make an effort to grow this one again, correctly next time. Fresh Borlotti Beans with Garlic and Herbs by Louise L. Many friends loved these. There were subtle undertones that I can't describe, but all contributing to the overall effect. Green tomatoes also have kept well and we are still enjoying them as they ripen at rm temp now in November! We keep two gardens; Northern NJ and central CT and they did well in both places. They were large. Named for a mountain in Tuscany, this is Gary Ibsen's preferred Italian paste tomato. Grew this for the first time last season and plan to expand the number of plants. A fantastic tomato when eaten fresh and even better when used for sauce! Canned crushed Redortas in cooked down Redorta sauce. The fruits are solid meat and almost seedless, perhaps a dozen or so seeds per tomato. I'll even use them fresh in salads. These tomatoes have the smallest and easiest to remove seed cavity. Wow. Fruits average 8 oz. in 0.5 gram packet. It has low water content so will give sauce and salsa a richer taste. And productive. I have not had this problem with other tomato varieties (including other sauce tomatoes) and consider it a testimony to how wonderfully delicate, sweet, and delicious these tomatoes are. This has real tomato flavor and is good to eat fresh, make sauce, can or dry. After peeling slice them in half and remove the small seed gel cavity which is about a teaspoon in each half. Larger (8 oz, 4") and better tasting than it's cousin San Marzano. Not too juicy. It was everything a tomato can be. They were perfect for making sauce or eating fresh in salsa. The taste is great for sandwiches,salads and our favorite sauces and salsa. 125 seeds. Franchi Special Selection. The plants are very disease resistant compared to most Roma types.
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