Tomato Maestria F1 Organic Seedlings

The Maestria Tomato is a vigorous variety, tolerant to mildew, with the true taste of tomato! Its large round and fleshy fruits, weighing about 170g, are slightly ribbed and of excellent quality. Very versatile, its bright red fruits are suitable for all culinary variations: in salads, sauces, stuffed... The plants can reach 1.50 cm (1in) and require staking from planting. Its vigor and resistance allow for natural cultivation, without synthetic products.

The 'Maestria F1' tomato plug plants are produced using organic methods 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 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 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, like beans, corn, squash, potatoes, and chili peppers. The Tomato took longer to reach our taste buds. For a good reason: it was long cultivated for its aesthetic and medicinal qualities, but it was considered toxic because of its resemblance to the fruit of the Mandrake, another Solanaceae. It only became a regular on our tables from the beginning of the 20th century.

The Tomato is a herbaceous perennial plant in tropical climates, but is grown as an annual in our latitudes. It lignifies over time and produces small inconspicuous yellow flowers grouped in cymes that will turn into fruits. Tomatoes can be grown in open ground but can also be grown in containers on a balcony, with a preference for small varieties.

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

In terms of cooking, Tomatoes can be eaten raw or cooked in multiple ways: in salads or as an appetizer, grilled, stuffed, marinated, preserved, in ratatouille, as a sauce... They come in all colors, shapes, and sizes. Take advantage of it and grow several varieties in your vegetable garden to vary the pleasures!

Harvesting: Harvest periods 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. The harvest is done when the Tomato has taken on its final color and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its peduncle. Beware, 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 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 face up on the baking tray of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove your tomatoes, store them in a glass jar, and cover with olive oil.

Gardener's tip: To reduce 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.