Tomato Trilly F1 Plants

The Trilly Tomato is renowned for its flavor. It forms clusters of bright red, oblong and pointed fruits of the San Marzano type and weigh 50 to 100 g. This variety is very prolific, as each plant produces about 12 to 25 clusters of about fifteen fruits each. Their flavor is a delightful aromatic wonder. The Trilly Tomato is ideal for making juices and sauces, but it is also suitable for all other culinary preparations. This variety is well-suited for canning. The plants are highly resistant to diseases and can reach a height of 150 cm (59in). They also have an astonishing gray-blue and fuzzy foliage, proving once again that a vegetable garden can be both aesthetic and nourishing. Planting plug plants should be done from April to June after the last frost, when the plants have reached about fifteen cm in height. The Trilly Tomato is harvested from June to October.

NB: This variety is labeled F1 for "F1 hybrid" because it is a variety resulting from the cross-breeding of carefully selected parents to combine their qualities. This results in a variety that can be particularly flavorful and/or early-ripening while also being resistant to certain diseases. Sometimes criticized or wrongly associated with GMOs, F1 hybrid plants are interesting both for their uniformity and their resistance, but unfortunately, their qualities do not pass on to subsequent generations, so it will not be possible to save the seeds for future sowing.

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 "Tomato" comes from the Inca word "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 significantly 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 on our tables at the beginning of the 20th century.

The Tomato 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 gathered in clusters that will turn into fruits. Tomatoes can be grown in open ground but can also be grown in containers on a balcony, preferably using compact varieties.

It is a fruit vegetable that offers numerous nutritional benefits. Low in calories like most vegetables, it is rich in water and contains a particularly 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 consumed raw or cooked in many ways: in salads or as an appetizer, grilled, stuffed, marinated, preserved, or in sauces. They come in all colors, shapes, and sizes. Take advantage of this and cultivate several varieties in your vegetable garden to vary your enjoyment!

Harvesting: The harvesting periods vary depending on the ripening time: 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 taken on its final color and its texture, while remaining firm, shows slight softening. For better preservation, be sure to harvest the fruit with its calyx. 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 halved 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 one 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.