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Tomato Black From Tula - Ferme de Sainte Marthe seeds

Solanum lycopersicum Black From Tula
Tomato

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A mid-season variety, which produces beautiful reddish-brown fruits weighing between 80 and 100 g. Their flesh is dense, juicy, and contains only a few seeds. Its flavour is sweet. Sowing in March - April for a harvest from July to September.
Ease of cultivation
Beginner
Height at maturity
1.50 m
Spread at maturity
50 cm
Soil moisture
Damp soil
Germination time (days)
14 days
Sowing method
Sowing under cover, Sowing under cover with heat
Sowing period March to April
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Harvest time July to September
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Description

The Black From Tula Tomato is a mid-season variety that produces beautiful reddish-brown fruits weighing between 80 and 100 g. Their flesh is dense, juicy, and contains few seeds. Its flavor is sweet. Sow in March - April for a harvest from July 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 still amazed by the variety of this Solanaceae. The term 'tomate' comes from the Incas' Tomatl and refers to both the plant and the fruit it produces. There are fruits of all colours, except perhaps for blue, in all shapes and sizes. Ancient varieties are plants with indeterminate growth and can live for two years. More recent varieties have what is called 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 a while for it to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the Mandrake fruit, another Solanaceae. It only became a regular part of our tables in the early 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, but it is grown as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers grouped in cymes that will turn into fruits.

It must be admitted that its fruit is very attractive 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 particularly 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 established. For gardeners, tomatoes are an essential vegetable of the summer. They just need to consider how they want to use them to guide them among all the existing varieties. Is it for salads, sauces, consumption on the spot, cooked, etc.? They will also consider when they want to harvest them. The answer will of course depend on the average summer sunshine in the region where their garden is located. Rest assured, the choice is vast, and there is a tomato for every situation! And even if tomatoes require a lot of sunshine and heat, they don't necessarily need a lot of space. That's why you shouldn't hesitate to grow them in containers on your balcony, where you can prioritize varieties with small fruits. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvest: depending on the variety, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof trick to determine in advance when a tomato has reached full ripeness. The fruit should be picked when, at a minimum, it is completely coloured as 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 they have a high water content. They will keep well 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 confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's simple and so delicious: cut your tomatoes in half and collect their juice. Place your half tomatoes face up on the rack 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 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 complete crop loss due to climatic conditions or specific diseases. To counteract 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, ensuring a bountiful fruit harvest. Winning garden associations are often the same on the plate. It's a good mnemonic to remember that tomatoes and basil go well together.

 

 

 

 

Harvest

Harvest time July to September
Type of vegetable Fruit vegetable
Vegetable colour red
Size of vegetable Medium
Interest Flavour, Nutritional value, Colour, Productive
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 1.50 m
Spread at maturity 50 cm
Growth rate fast

Foliage

Foliage persistence Deciduous
Foliage colour dark green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Solanum

Species

lycopersicum

Cultivar

Black From Tula

Family

Solanaceae

Other common names

Tomato

Origin

South America

Annual / Perennial

Annual

Product reference38921

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Planting and care

Soil preparation: Tomato plants are extremely easy to grow. Sunlight and warmth are crucial to the success of this crop. However, they can tolerate any type of soil, although they prefer rich and well-draining soil. If the soil is too compact, you can add some sand to improve the structure.

Sowing under cover: From mid-February to May, sow your seeds indoors or in heated greenhouses using trays at around 20°C (68°F). Plant the seeds about 5 to 7 mm (0in) deep in special seed compost, as they need darkness to germinate. Avoid using compost at this stage, as it may burn the developing roots. Tomato plants grow very quickly, with the seeds usually germinating within two weeks. Don't discard a tray if the seeds haven't germinated within this time, as some varieties may take longer. When the plants reach a height of about 15 cm (6in), consider transplanting them.

Transplanting into the ground: Once the risk of frost has passed, usually after the "Ice Saints" period in mid-May, transplant your seedlings into the ground. Choose the sunniest and warmest spots in your garden. Positioning them at the base of a south-facing wall is ideal. Loosen the soil and dig a hole that is at least 3 to 4 times the volume of the plant's root system. Add some well-decomposed compost at the bottom of the hole. Place your plant in the hole, burying it up to the first set of leaves, then backfill the hole. Firm the soil, create a small depression around the base of the plant, and water thoroughly. Be careful not to wet the leaves to protect your plants from fungal diseases.

Maintenance: Using mulch around the base of your plants helps retain moisture and reduces the need for weeding. Tomato plants do not require frequent watering, as their deep root system can access available resources. Only water generously during prolonged periods of drought.

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Seedlings

Sowing period March to April
Sowing method Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Wet
Disease resistance Good
Pruning instructions Some gardeners are not in favor of pruning tomato plants. Others recommend removing the leaves in direct contact with the soil to prevent fungal diseases. They suggest removing the suckers, which are all the new shoots in the axils of the leaves as they appear, in order to concentrate the sap on the main branches and fruit clusters. The goal is to obtain fewer but larger fruits. Others also remove the leaves around the fruits to give them permanent access to sunlight. We find that systematically practicing one or the other of these methods is not necessarily suitable for the multitude of situations encountered in gardens. Depending on the exposure, the variety planted, the region, the soil, etc., all these methods have their reasons for being. We especially recommend a fair balance that only you are able to experiment with the constraints that are yours.
Pruning Pruning recommended once a year

Intended location

Type of use Vegetable garden, Greenhouse
Hardiness Hardy down to 1°C (USDA zone 10b) Show map
Ease of cultivation Beginner
Soil light and rich in organic matter
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 192

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