I make pizza at home at least once a week, so when I was deciding what tomatoes to plant this year, San Marzano Longos seemed like a logical choice. Of the 14 heirloom varieties we are growing they are the least impressive and ended up being the most problematic as far as end rot and general plant health. They are just pretty darn bland. Even roasting them doesn't help much. Sauce made with any of the other varieties is far tastier.

Anyone had much luck with growing San Marzanos at home? I'm wondering how much influence terroir has on the really tasty DOP canned San Marzanos from Italy. As in our coastal climate here they are underwhelming. We've had a foggy summer so most of the crop has been a bit confused and prone to airborne fungal diseases, but is still producing abundant tasty fruit. I'm thinking I'll probably skip the San Marzanos next year.