Tomato Andean Horned Plants

The Organic Andean Horned Tomato is an early and productive heirloom variety with indeterminate growth. It produces elongated fruits in the shape of a horn or chili pepper, weighing approximately 80 to 150g, with firm flesh, no acidity, and excellent taste. It is not very juicy, and seedless, making it perfect for salads, sauces, or stuffing. The Tomato is an annual plant that requires warm weather and fertile soil. The plug plants of the Andean Horn Tomato are produced organically and can be planted from April to June, after the last frost, for a harvest from July to September.

The Tomato is native to South and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomato" comes from the Inca "Tomatl" and refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities, but it was considered toxic due to its resemblance to the fruit of the Mandrake, another member of the Solanaceae family. It only became a regular part of our diet in the early 20th century.

The Tomato is an herbaceous perennial plant in tropical climates, but it is cultivated as an annual in our latitudes. It becomes woody over time and produces small, insignificant yellow flowers that cluster together and transform into fruits. Tomatoes can be grown in open ground or in containers on a balcony, with a preference for compact varieties.

Tomatoes are a fruit with many nutritional benefits. They are low in calories, rich in water, and contain a molecule called lycopene, a powerful antioxidant. They are also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, tomatoes can be consumed raw or cooked in various ways: in salads or as appetisers, grilled, stuffed, marinated, preserved, or in sauces. They come in all colours, shapes, and sizes. Take advantage of this and grow several varieties in your vegetable garden to enjoy a variety of flavours!

Harvesting: The harvesting period varies depending on the earlyness: early varieties are harvested from 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. Tomatoes should be picked when they have reached their final ripe colour and their texture, while remaining firm, shows slight softening. For better storage, be sure to pick the fruit with its stem. Note that immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). Refrigeration is possible but affects the taste of the fruit. For longer storage, tomatoes can be preserved by confit, dried, frozen, canned, or cooked into jam. To confit them, cut your tomatoes in half and collect the juice. Place your half tomatoes face up on a baking sheet. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove the tomatoes, store them in a glass jar, and cover with olive oil.

Gardening tip: To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protective layer helps the soil retain moisture and also reduces weed growth.