Tomato Tomande F1 ORGANIC

The Tomato Tomande F1 combines the qualities of heirloom tomatoes, in terms of flavor and disease resistance, with the productivity of modern varieties. It is a mid-season Marmande type variety that produces numerous large red fruits measuring 6.7 to 8.5 cm (3in) in diameter and weighing 150 to 180 g each. The tomatoes are very flattened, irregularly ribbed, and strongly depressed at the stem attachment. Their flesh is firm, yet juicy and flavorful. They are perfect for stuffing, juicing, and sauces, as well as for preparing summer salads where they reveal their full flavor. It is an indeterminate variety, reaching a height of 1 to 1.20 m (3 to 4ft). It proves resistant to fusarium, verticillium, and mosaic, and moderately resistant to powdery mildew and blight. Mini-plug plants should be planted from April to June after the last frost, with harvesting taking place from July to October.

The Tomato is native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomate" comes from the Inca Tomatl, which 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 considerably longer to reach our taste buds. The reason being that it was cultivated for its aesthetic and medicinal qualities, but was considered toxic due to its resemblance to the fruit of the Mandrake, another Solanaceae. It only became a regular part of our diet in the early 20th century.

The Tomato is a perennial herbaceous plant in tropical climates, but it is grown as an annual in our latitudes. It becomes woody over time and produces small, insignificant yellow flowers grouped in clusters that will transform into fruits. Tomatoes can be grown in open ground, but they can also be grown in containers on a balcony, with preference given to varieties that have a small development.

It is a fruit vegetable that offers numerous nutritional benefits. Low in calories like most vegetables, it is rich in water and contains a very interesting molecule: lycopene, a powerful antioxidant. It is also rich in vitamin C, provitamin A, and trace elements.

In terms of cuisine, tomatoes can be consumed raw or cooked in various ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, in ratatouille, or as a sauce. They come in all colors, shapes, and sizes. Take advantage of this and cultivate several varieties in your vegetable garden to vary your culinary delights!

Harvesting: Harvest times vary depending on the earliness: 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. Harvesting should be done when the tomato has reached its final color and its texture, while remaining firm, shows a slight softening. For better preservation, make sure to pick the fruit with its stem. Be careful, 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 it alters the taste qualities of the fruits. For longer storage, tomatoes can be preserved, dried, frozen, canned, or cooked into jam. To preserve them, cut your tomatoes in half and collect the juice. Place your half tomatoes with the cut side up on a baking tray. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one hour. Remove your tomatoes, place them in a glass jar, and cover with olive oil.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also limits weed growth.