San Marzano tomato
San Marzano tomatoes (officially Pomodoro San Marzano dell'Agro Sarnese Nocerino DOP ) are elongated tomatoes that are also known as bottle tomatoes . They are characterized by an intense and fruity aroma. Like all tomatoes, they belong to the nightshade family (Solanaceae) and are therefore closely related to other edible plants such as the potato . They are commonly used in making ketchup and tomato paste .
description
The height of the San Marzano plant is 1.5 to 2 m . The tomato plants are resistant to the relevant tomato diseases and are considered to be very vigorous. The fruits of the San Marzano tomatoes are firm, dark red and have few seeds. The weight of the fruits is around 90 grams and they are around twelve centimeters long. Fruit ripening begins at the end of July and ends in late October. San Marzano tomatoes ripen in batches, which is why they are harvested several times from July to October.
This type of tomato is usually usually used to make tomato ketchup or tomato paste. Due to its firm flesh, it is particularly suitable as a salad tomato, as it does not water down salads and also accepts salad dressings well.
origin
The San Marzano plant is an old tomato variety from Campania in Italy . It was named after the place San Marzano sul Sarno near Salerno , where it was bred for the first time. This region is characterized by its mixed volcanic landscape between sea and mountains. The fertile volcanic soil on the edge of Vesuvius , the intense sun and the fresh Campanian sea air create the ideal climate for the San Marzano tomato to grow. This tomato variety has a protected designation of origin . The jars are labeled Pomodoro San Marzano dell'Agro Sarnese Nocerino DOP . The DOP label identifies each individual can with a number in the format N ° XXXXXXX .
Legend has it that the first San Marzano plants reached Italy in 1770 when the King of Peru brought them as a gift to the King of Naples .
Just a few years ago, the San Marzano tomato was threatened with extinction. The reason for this is based on their delicate nature, which makes industrial processing impossible. The fruits of this tomato plant therefore have to be harvested and packaged very laboriously by hand. This is an essential quality feature, thanks to which the tomatoes are preserved in terms of taste and consistency. A change began with the emergence of slow food . Since then, more and more farmers and consumers (including top chefs) have been relying on the San Marzano tomato.
production
Due to their tender nature, San Marzano tomatoes are less suitable for longer transport. On the other hand, they can be stored without any problems as they hardly lose any of their aroma during preservation. Therefore, these tomatoes are canned in most countries. Some chefs believe that San Marzano tomatoes are the only tomatoes that can be used in a real Neapolitan pizza. Their complicated cultivation and the low yields increase the market price.
rearing
This tomato plant can be grown indoors, in a nursery box or outdoors. The tomato seeds can be sown from late January to late May. The ideal temperature for germination is between 20 and 25 degrees Celsius. The seeds usually germinate in five to 15 days. This process can be accelerated a little if you let the seeds soak overnight. The small tomato plants can only be planted after the last frost.
Web links
- San Marzano tomatoes . Gustini GmbH. December 21, 2015. Accessed July 18, 2019.