Giant San Marzano Tomato ‘Redorta’ Seeds Heirloom Sauce Tomato Franchi Seeds

Giant San Marzano Tomato ‘Redorta’ (Solanum lycopersicum L.) is a magnificent heirloom variety originating from Bergamo, Italy. Named after Mount Redorta, this classic plum tomato is celebrated for its exceptional size, dense, meaty flesh, and remarkably low seed content, making it the ultimate cooking tomato. Fruits can reach an impressive 350g, offering abundant yields perfect for family meals and preserving.​

As an indeterminate (cordon) variety, ‘Redorta’ produces a continuous harvest of large, elongated fruits throughout the season. Its rich, complex flavour with perfect acidity is ideal for creating sublime passata, rich sauces, and sun-dried tomatoes. A taste of authentic Italian tradition, this heritage tomato delivers both incredible productivity and unmatched culinary quality for the home gardener.​

🌱 Sowing information
Sow seeds indoors in a warm, bright location. Sow 2-3 seeds per small pot or module, about 0.5 cm deep, in a good seed compost. Thin to the strongest seedling. Start early to give plants a long growing season.​

☀️ Light exposure
Requires a full sun position—the sunniest, warmest, and most sheltered spot in your garden is essential for ripening these large fruits in the Irish climate. A south-facing wall is ideal.​

💧 Water needs
Water seedlings regularly. Once established, water deeply and consistently to keep the soil evenly moist. Avoid erratic watering, which can cause fruit splitting or blossom end rot. Water at the base of the plant, not the foliage.​

🌡️ Germination temperature & time
Seeds need warmth, ideally 18–24°C, for reliable germination. Seedlings typically emerge in 7–14 days under these conditions. Use a heated propagator for best results in early spring.​

📏 Plant spacing & final size
Space plants 50–60 cm apart in the ground or in very large containers (minimum 30L). These are vigorous, tall plants that require sturdy staking or a secure tomato cage from an early stage.​

🌼 Harvesting notes
Harvest fruits when they are fully coloured and slightly soft to the touch. For the best flavour for sauces, allow them to fully ripen on the vine. At season’s end, green fruits can be ripened indoors on a sunny windowsill.​

Bullet Technical Data
🌱 Sowing depth: 0.5 cm deep​
📅 Ideal planting months for Ireland: Sow indoors February to April. Transplant outdoors after last frost, typically late May/early June.​
☀️ Light requirements: Full sun​
🌡️ Germination time: 7–14 days with warmth​
📏 Plant height: Indeterminate vine, can reach 1.8m or more​
🪴 Spacing: 50–60 cm between plants​
⏳ Days to maturity: Approximately 80-90 days from transplanting​

Tips & Tricks for Growing (Garden Expert Section)
In Ireland, success with these large tomatoes depends on giving them a long, warm growing season. Start seeds early indoors with plenty of light to prevent leggy seedlings. Harden off plants carefully before transplanting.​

Plant deeply, burying the stem up to the first set of leaves to encourage a stronger root system. Remove side-shoots (laterals) regularly to maintain a single cordon stem. Feed weekly with a high-potash tomato fertiliser once the first fruits have set. In a cool summer, remove leaves below the lowest truss to improve air circulation and focus energy on ripening.​

Garden-to-Table Recipe (for 4 people)
Classic ‘Redorta’ San Marzano Tomato & Basil Passata

Ingredients (for 4 people – makes about 500ml of rich passata)

• 1.5kg ripe ‘Redorta’ San Marzano tomatoes, halved

• 3 tbsp good olive oil, plus extra for drizzling

• 4 garlic cloves, thinly sliced

• A large handful of fresh basil leaves, plus extra for serving

• 1 tsp salt

• Freshly ground black pepper

• A pinch of sugar (optional, to balance acidity)

Method – step-by-step

1. Preheat your oven to 160°C (140°C fan).

2. Place the tomato halves cut-side up in a large roasting tray. Scatter with the sliced garlic and tuck in the basil leaves. Drizzle generously with olive oil and sprinkle with salt and pepper.

3. Roast in the oven for 1.5 to 2 hours, until the tomatoes have completely collapsed and are caramelised at the edges.

4. Allow to cool slightly, then pass everything through a food mill (passatutto) or sieve into a bowl, discarding the skins and seeds. For a smoother sauce, blend with an immersion blender.

5. Taste and adjust seasoning, adding a pinch of sugar if needed. The passata is now ready to use.

6. To serve simply, reheat the desired amount of passata, stir through a few fresh basil leaves, and toss with cooked pasta. Finish with a drizzle of raw olive oil and grated Parmesan.

Serving suggestions & variations
This rich, concentrated passata is the base for countless dishes. Use it for pizza, in lasagne, or as a dipping sauce. For a quick puttanesca, add capers, olives, and anchovies while reheating. The passata can be bottled or frozen for winter use.​