I goofed and bought a pack of San Marzano tomato seeds from 2011. I started them indoors and almost all germinated. Mr. Sg transplanted them in the garden and we’re still getting a good yield. Planted too many cantaloupes and we’ve had more than enough for ourselves, friends and neighbors. Zukes are done. Lots of jalapenos and sweet banana peppers. Sugar snap peas don’t seem to like this climate, but we had three batches that were delicious. We actually got five eggplants this year, only to discover that Mr. Sg doesn’t like them. Marigolds came up; nasturtiums didn’t. We’ve been very blessed this year.
This is our first year growing San Marzanos. Just love them, low acid lots of flavor and not too many seeds or water. We’re getting a lot. Oven dried a cookie sheet full the other day. Cut them in half, scooped out what little seed there was, rubbed with olive oil and dried Italian mix spices. I have a dehydrator but didn’t feel like dragging it out or cleaning it afterwards. Put them in the oven at 200 for several hours, flipped them once. Let cool in the fridge overnight. Had some with chunk of fresh mozzarella, they were positively sweet. Years ago I got half a bushel from a friend and dried many this way. Some I put in vacuum bags with my foodsaver and froze. They were great out of the freezer. Used to bake a flat round bread covered with chunks of the tomatoes, sautéed peppers I had frozen too, and some parmesan cheese. Yummy focaccia type bread.