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.

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

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.

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.

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.