Solanum lycopersicum 'Maskotka'

The 'Maskotka' Tomato is a Polish variety dating back to 1993, of the cherry type, rather early, whose small development is perfectly adapted to small spaces and container gardening. It was awarded in England by the R.H.S. The plant, bushy, does not require pruning. It produces long clusters of small round and red tomatoes, 3 to 4cm (1 to 2in) in diameter, weighing 30 to 40g. Its fruits have a balanced flavour between sweetness and acidity and their thick skin protects them from bursting. They can be enjoyed raw as an appetizer, in salads, or cooked in pies and sauces... Sow from March to April for a harvest from June to September.

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. We are always amazed by the variety of this nightshade family plant. The term "tomato" comes from the Inca word Tomatl and refers to both the plant and the fruit from the plant. There are fruits of all colours (red, of course, but also green, yellow, and even some very rare blue varieties), of all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have a determinate growth and stop growing at the bush stage, so there is no need to stake or trellis them.

The tomato is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. It took much longer for it to reach our taste buds. And for good reason! It was cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the fruit of the Mandrake, another nightshade plant. It only became a regular on our tables from the beginning of the 20th century.

The tomato plant is a perennial herb in tropical climates, cultivated as an annual in our latitudes. It lignifies over time and produces small insignificant yellow flowers grouped in clusters that will turn into fruits.

It must be admitted that its fruit is very pretty and adds a pleasant colour to the vegetable garden. It also has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a very interesting molecule: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more lycopene becomes available. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are well-known. For gardeners, tomatoes are among the essential vegetables of summer. They only need to consider what they want to use them for to guide them among all the existing varieties. Are they for salads, sauces, for direct consumption, cooked, etc. They will also consider when they want to harvest them. The answer will of course depend on the average summer sunlight in the region where their garden is located. Rest assured, the choice is vast and there is a tomato for every situation! And while tomatoes do need a lot of sun and heat, they don't necessarily require a lot of space. That's why you shouldn't hesitate to grow them in containers on your balcony, where you can use small-fruited varieties. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: depending on the varieties, from early to late, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof way to know for sure when a tomato has reached its full ripeness. The picking will be done when, at the very least, it is completely colored as it was announced and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its calyx.

Storage: tomatoes do not keep as long when their water content is high. They can be kept for a few days in the vegetable drawer of your refrigerator or spread out in the open air. To keep them longer, consider culinary methods such as tomato confit, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's simple and so tasty: cut your tomatoes in half and collect the juice. Place your tomato halves with the cut side up on the baking sheet of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove your tomatoes and consume them immediately, or store them in a glass jar and cover with olive oil.

Gardener's tip: it is recommended to grow several varieties of tomatoes each year to minimize the risk of a complete loss of harvest due to a climatic event or a specific pathology. To counter the phenomenon of "blossom end rot" - not a disease, but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants. When transplanting, do not hesitate to bury the stem up to the first leaves. This will stimulate the root system, guaranteeing a bountiful fruit harvest. Winning combinations in the garden are often the same on the plate. It's a good mnemonic device to remember that tomatoes and basil go well together.