It's August and the tomato garden is in full production. The San Marzanos are mostly still green, but we do have some that are close to being ripe. (Note: I did not have San Marzano seeds in the spring, so I purchased plants from a good local nursery that specializes in herbs and vegetables.)
The grape tomato plants are producing in full force, and we bring in about a pound each day.
Back in March I started our grape tomato plants from the seeds I scraped out of some tomatoes we purchased at Wegman's. I planted them in little peat pods and kept a grow light on them. Around the first week of May I separated and transplanted them to small cups then left them outside for a couple weeks in a sheltered area to acclimate. Once they were hardy enough, I chose six of the eighteen surviving plants and put them in the ground. The first few days are touch and go, and you never know if they will all take. One died within two weeks, and I just pulled one of the reserves and put it in place.
The plants are now over eight feet tall and have become prolific producers. Michael popped one in his mouth today as a little snack and commented on how good they taste. The ones that you find in the grocery store just don't have the flavor of a warm, organic, fresh-picked tomato.
Update: It seems like San Marzanos are quite popular, so I added a Resources list below. The plants can get very full with fruit, so make sure you trellis or cage them for support.