This is the first time I’ve grown San marzanos. They do have groups of large grape like green matoes hanging down.
Since I know you are a chef too try roasting some of them, cut in half, take out any seeds and watery innards, rub with olive oil and season. I use salt, papper, granulated garlic oregano and basil. Put on a cookie sheet in the oven at 175 or so, or a dehydrator. In the dehydrator I leave for almost 24 hours, flipping once. They are done when they are like raisins, absolute yumminess.