Reviews (15)
Write a review
First year for this variety. Grown in West Virginia and as all the others say on this site, incredibly large 8' high plants loaded with delicious tomatoes. Canned crushed Redortas in cooked down Redorta sauce. Absolutely incredible. Many friends loved these. My only question is if the seed is open pollinated? They don't have the flavor of Brandywines but they are incredibly sweet, meaty and tasty. Wonderful tomato.
Posted by Steve on 25th Sep 2018
Indianapolis, IN 2018. This is the first year I grew San Marzano Redorta. The plants are very large and may be the largest of the Roma type tomato. The plants are very disease resistant compared to most Roma types. The fruit is also very large at least double the size of other San Marzano types. The yield was not so good as most of the plants had 10 or less tomatoes. Also, the fruit at the crown was highly checked and crazed and looked really ugly. However, the fruit was perfectly fine to eat. My friends marveled at the size of the fruit and one other friend loved eating them. The fruit was solid, meaty, few seeds and made top rated spaghetti sauce. We made 4-1/2 gallons of spaghetti sauce from these and another variety of San Marzano's. 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.
Dave Salamone Johnson Co. Master Gardener
Posted by David Salamone on 23rd Sep 2018
These plants got huge, and the fruit were just as big. The taste is great for sandwiches,salads and our favorite sauces and salsa. While they are susceptible to early blight if you catch it early should be able to keep it under control. The only problem is that they get so big that tomato cages are obsolete. We made a netting grid supported by steel posts up to 8' and they still fell over.
Posted by deerhunter1k on 12th Oct 2017
Grew this for the first time last season and plan to expand the number of plants. good number of large heavy tomatoes per plant which continued long after other types gave up. They were still setting buds when we got our first hard freeze in late November.
The taste is great in cooked dishes. Good acidity and strong tomato flavor.
Posted by Jim on 25th Feb 2017
These tomatoes produce both in the spring and fall in Texas. They are excellent in marinara and any cooked tomato dish, and sliced on pizzas and sandwiches.
Posted by lewis baker on 21st Nov 2016
Seem to be doing well in our Florida garden
Posted by Anthony on 17th Oct 2016
Huge plant, but only one tomato. Perhaps I gave too much N? I've done that before. I picked it when just turning pink at the lower tip. Today it wasn't fully ripened but close enough, and it looked like it might not last much longer, so I tasted it. WOW. Very nice. No or little acid, not much sugar, but VERY tasty. There were subtle undertones that I can't describe, but all contributing to the overall effect. Very nice tomato! I'm going to have to make an effort to grow this one again, correctly next time.
Posted by Bob on 4th Jul 2016
Last year was the first year that i grew this variety. I could not believe the size of these tomatoes! Great taste, very meaty!. Great sliced on a sandwich or in your sauces. I took a few to a family event. The host cut them up with a little balsamic vinegar. Everyone raved! Can't recommend this variety enough !
Posted by Beverly on 12th Jan 2016
This is the second year with this tomato. That alone says a lot since if a veggie doesn't make the cut in year one, it's history. Last year everyone who got san Marzano plants from me raved about the large fruit and the great sauce it made. OK. I made sauce from a variety of tomatoes. They were large. But until yesterday I had not tasted this tomato raw, right off the vine in the garden. Wow. It was everything a tomato can be. Not too juicy. Sweet. Complex flavors. Excellent. And productive. This cultivar is a keeper.
Posted by Jerry on 3rd Aug 2014
We are now getting our first harvest of Redorta in Northern Jersey with Franchi seeds. They have a bit of trouble in temperatures under 80 but once hot and humid weather came last month, the plants have grown so fast. These are very hardy tomato plants, and I have observed that they are very resistant to early blight. They produce very large tomatoes that are absolutely delicious, and are sweeter than I expected. Very versatile for sauces, pizza or just simply by itself.
Posted by undefined on 9th Jul 2014
A fantastic tomato when eaten fresh and even better when used for sauce! Grew this in northern IL and the plants were vigorous and produced a good amount of tomatoes. The fruits are solid meat and almost seedless, perhaps a dozen or so seeds per tomato. The skin is thin and delicate. With these, you can easily get away with not peeling them when cooking.
The only (minor) problem with this variety is that the ripe fruit can attract bugs if left on the vine for longer than necessary. 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. Everyone that I gave extra plants to raved about these.
Posted by DV on 30th Dec 2013
What a great tomato! We keep two gardens; Northern NJ and central CT and they did well in both places. Green tomatoes also have kept well and we are still enjoying them as they ripen at rm temp now in November! Great taste - minimal seeds and lots of meat! Use for anything, even BLTs. They do, indeed,get very tall and we used the Gardener's supply red metal trellis to run them up to about 7 feet. Highly recommend.
Posted by Joe on 10th Nov 2013
I adore your San Marzano Redorta tomatoes. The Pac NW is not an easy place to grow tomatoes and they are by far the most productive and blemish free tomato we grow in our hoophouses. They also taste great fresh as well as sauce and they transport quite well to my restaurants. I LOVE them.
Posted by Georgie, Washington State on 8th Feb 2013
I have included San Marzano tomatoes in my gardens for years. However, the "Redorta" has outperformed all of them. The fruits are huge and this was in a Maryland summer that featured no rain and plenty of 100 plus degree days. Unfortunately, I didn't get a chance to can them -- my wife saw them and immediately oven roasted them for sauce. There are still plenty more on the vines, so there is hope yet!
Posted by George in Maryland on 26th Aug 2012
What a great tomato. Very large and productive even here in Oregon. I use this tomato for my main canning tomato. I use it for canned half tomatoes, sauce and salsa. It has low water content so will give sauce and salsa a richer taste. I'll even use them fresh in salads. These tomatoes have the smallest and easiest to remove seed cavity. After peeling slice them in half and remove the small seed gel cavity which is about a teaspoon in each half. Just a great tomato with excellent taste.
Posted by Milo in OR on 22nd Mar 2012
