April 2026: San Marzano Tomatoes

This month’s seed kit features San Marzano Tomatoes! 

San Marzano tomatoes are often compared to the famous Roma tomato because they have a similar shape, size, and taste. The seeds grow into tall vines that produce lots of bright red, plum-shaped tomatoes. Each tomato is 2–3 inches long and weighs 5–6 ounces. They grow over a long season and have a sweet, strong flavor.

Planting Instructions

Culture:

In the Bay Area, tomato seeds start best indoors. After 6–8 weeks (around mid to late May), they can be transplanted into a garden or a large outdoor pot. Tomato plants grow best in warm weather (65°F–90°F) and require at least 6–8 hours of sun daily. To start indoors, fill small containers—such as a yogurt container with drainage holes—with a well-drained, nutrient-rich soil. Keep soil moist—but not saturated—until seedlings emerge (7–14 days). Thin to 1 seedling per container.Water regularly to keep the soil evenly moist, and avoid letting it dry out completely between waterings.

Transplanting:

When seedlings are 6–8 weeks old or 5–6 inches tall, they may be transplanted outdoors. For a strong root system, plant your starts deep in the soil—burying 2/3 of the stem. The tiny white hairs on your tomato plant will develop into new roots. You can harden your plants to outdoor conditions by placing them in a cool, shady spot for an hour and then bringing them back indoors. Repeat this process over the course of 1-2 weeks, gradually moving your plants into the sun and closer to their permanent transplant location.

Harvest:

San Marzano tomatoes will reach maturity in 80–90 days. For best quality, harvest tomatoes when they are fully ripe (they will be bright red and slightly soft when squeezed). Fruit tastes best when picked fully ripe, but it will continue to ripen off the vine if picked early. If you do harvest a tomato too early (while the fruit is still very green), store it in a paper bag and let it ripen for a few days. The San Marzano tomato is a determinate bush variety and will produce most of its fruit over a busy few weeks.

More About San Marzano Tomatoes

When tomatoes first arrived in Europe in the 1500s, many people believed they were dangerous. Not only were they suspected to be poisonous, but people even believed they were connected to dark magic and witchcraft.

The scientific name for the plant, Solanum lycopersicum, comes from Greek words meaning “wolf peach.” Early botanists thought the fruit resembled a peach, and it belonged to one of the most notorious plant families: the often-toxic nightshades. The nightshade family includes henbane, mandrake, and belladonna, one of the deadliest plants known to humankind. Mandrake has a fruit that closely resembles pre-industrial tomatoes. Because of this connection, people assumed tomatoes might also be toxic. The “wolf” part of the name may come from older European folklore. In medieval stories, wolves and werewolves were often linked to wild or dangerous plants growing in the forest. Some poisonous nightshade plants were even nicknamed “wolf plants” because they were believed to repel wolves or were used in dark magic.

Tomatoes also grew on vines with twisting stems and bright red fruit, which made them look unusual to people who had never seen them before. In an era when witchcraft accusations were common, unfamiliar plants sometimes attracted suspicion. Some Europeans believed tomatoes could cause illness or strange behavior, which only strengthened their unsettling reputation.

Of course, we now know tomatoes are perfectly safe and packed with nutrients. Next time you slice a tomato, remember: this everyday fruit once had a reputation tied to wolves, magic, and mystery.

Tostada con Tomate y Aceite (Toast with Tomato and Olive Oil)

 Serves: 1-2    Prep/Cook Time: 5-10 minutes 

Ingredients:

• 1 medium-sized tomato
• 2-4 cloves garlic, roasted
• 2 bread rolls/baguette cut into sections
• 1-2 tbsp. of olive oil
• Salt and pepper to taste

Instructions:

1. Using a box grater, grate the tomato into a bowl.
2. Slice rolls/baguette lengthwise and toast in a toaster or oven broiler.
3. Lightly poke holes in the toasted roll/baguette with a fork (this allows the tomato and garlic to soak in for extra flavor). Scrape roasted garlic cloves on each roll/baguette and lightly coat with olive oil.
4. Spoon grated tomato on each roll/baguette and spread out in an even layer. Season with salt and pepper to taste!

Craft: Salt Dough Seed Mosaics

You’ll Need:

• 1 cup of salt
• 2 cups of flour
• 1 cup of room temperature water
• Dried seeds or beans
• Spray sealant (optional)

Instructions:

1. Mix the salt, flour, and water, then knead into a smooth dough. Add a little more water if the dough is too dry, or a little more flour if it becomes too sticky. Flatten the dough and shape it as desired.
2. Use dried seeds and beans of various colors and sizes to press firmly into the dough to create mosaic designs.
3. Poke a hole through the dough if you plan to hang your design as an ornament! Allow the dough to dry completely. To preserve the artwork, spray it with a sealant.