Name is Datterino (note 'o') and from what I have read about it on other forums the seed is patented still and currently available to only a few commercial growers who grow for commercial canners - predominately European apparently. It is a thick skinned tomato designed for the shipping market.

Linked the developers website - United Genetics - below.

As for a better sauce, nothing says it can only be made from a paste type tomato be they San Marzano or whatever. There have been many discussions here, on the Harvest forum, and on various cooking forums about how using a variety of tomato types, including slicers and beefsteaks, results in a much superior tasting sauce than that made from any single paste variety tomato.

If using only paste types is your preference for some reason then consider Opalka.

Dave

Here is a link that might be useful: United genetics

If it is developed for commercial growing and canning, then probably it is not worth for home gardeners who want good taste first. In other words, it won't be any better that your average grocery store types. Though, it might be appealing to those who do a lot of canning.

Well this is 3 years later, but you can find the seeds at seedsofitaly.com. Search for Dattero or specifically Tomato Baby Plum Muscato F1 ex Piccolo Dattero

al tomatoes make a good sauce, thats true however if you are jaring for a whole years time and making 50 to 100 mason jars. its much easier to use paste tomatoes or tomatoes like the datterini .the are far less trouble to process. why are san marzano tomatoes so wonderful for sauce? for fresh consumption san marzano's are very un apealing ,they are dry and almost empty inside. because of the lack of juice and seed , when cooked the taste is deliciously concentrated, with little waste and can be pureed without cooking them for hours and hours to concentrate the flavor. americans just don't get it. the datterino is not just a commercial product but an heirloom,which italian rural families have been cultivating for years and are easily processed. they make an excellent passata or puree'.

"americans just don't get it. the datterino is not just a commercial product but an heirloom,which italian rural families have been cultivating for years and are easily processed."

Different taste preferences for different folks. "Easy" isn't always the goal; taste/quality of end result often is. And old habits and cultivation history sometimes benefit from making changes. ;-)

Dave (who has canned thousands of jars of tomatoes in his long life)