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2017 Sauce, Paste, and Canning Tomato List

(I) = Indeterminate variety; must be staked, produces fruit continually through the season.
(D) = Determinate variety: do not need staking, produces all its fruit at once; good for canning and sauces

Costoluto Genevese (I)
Heirloom/Italy Deep red to 7 oz. High sugar, slightly tart (78 days)

Fresh Salsa (D)
Hybrid Red 4-5 oz. Firm, solid, perfect for salsa (65-75 days)

Inca Jewels (D) NEW
Hybrid Red Roma style Ideal for small gardens Good for sauces (75 days)

Jersey Devil (I)
Heirloom Red 4-6" long tapered fruit Meaty, sweet, great for sauces (80 days)

Mrs. Maxwell's Big Italian (I)
Heirloom/Italy Dark pink 1-2 lbs. Excellent for canning and sauces (69 days)

Principe Borghese (I)
Heirloom/Italy Red 2" Sweet and tart, plum shape (75 days)

Roma (D) VF
Hybrid Bright red 2-3 oz. Most popular for paste/canning (78 days)

Rutgers (D) VFA
Hybrid Deep red 6-8 oz. Classic, favorite for canning, very productive (75 days)

San Marzano (I)
Heirloom/Italy Intense red 3 1/2" pear-shape Excellent variety for canning, paste and puree (78 days)

San Marzano Redorta (I)
Heirloom/Italy Red 8-10 oz. rich, very productive (78 days)

Speckled Roman (I)
Hybrid Orange with red stripes 5" Hearty flavor (85 days)

Sweet Carneros Pink (I)
Hybrid Pink with gold stripes 3-4 oz. Sweet, yet tangy, good for salsa, heavy producer (75 days)

Ten Fingers of Naples (D)
Heirloom/Naples Red 3 oz. finger shape in long trusses Sweet, rich ,with heavy yields (72 days)

Viva Italia (D)
Hybrid Deep red 3 oz. Sweet; good for sauces and salsa (80 days)

Disease Resistance Codes

A = Alternia (Early Blight)   F = Fusarium Wilt   N = Nematodes

T = Tobacco Mosaic Virus   V = Verticillium Wilt

Click HERE for a printable plain text version of the full list.

Fullerton College