Tomato Buffalo Sun

The Buffalosun Tomato is a variant of the famous 'Buffalosteak', from which it differs by colour. This variety produces huge, flattened, round and ribbed, fleshy, tasty fruits, with dense and firm flesh, weighing up to 800 g and beautifully coloured red-orange-gold. It is versatile and can be enjoyed raw, used to prepare coulis, juices or soups and stuffed tomatoes, as its flavour is rich and aromatic. The plants are very vigorous and you will need to stake them quickly so as not to see them bend under the weight of their fruits. Plant plug plants from April to June after the last frost when the plants have reached about fifteen cm. The 'Buffalosun Tomato' is harvested from July to October.

The tomato is native to South America and Central America. Several varieties were cultivated by the Incas long before the arrival of the Conquistadors. We are always amazed by the genetic richness of this solanaceous plant. The term 'tomato' comes from the Inca Tomatl and refers both to the plant and the fruit produced by the plant. There are fruits of all colours, except perhaps blue, and all shapes and sizes.

The tomato is one of the many foods that came to us from the New World, like beans, corn, squash, potatoes, and chilli. It took a notably longer time to reach our taste buds; it was long cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because it resembled the fruit of the Mandrake, another solanaceous plant. It only became a regular on our tables from the beginning of the 20th century.

The tomato plant is a herbaceous perennial in tropical climates, cultivated as an annual in our latitudes. It turns woody over time and produces small, insignificant yellow flower clusters that will transform into fruits.

Its fruit is very attractive and pleasantly colours the vegetable garden and it has many nutritional benefits. It is low in calories like most vegetables, rich in water and contains lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more it releases this precious nutrient and makes it available to the body. It is also distinguished by its richness in vitamin C (especially when raw), pro-vitamin A, and trace elements.

Harvesting: Buffalosun is a medium early variety that can bear fruit from July-August to October depending on the planting date and the conditions (under cover or in the open air). There is no foolproof trick to determine when a tomato has reached full ripeness. Harvest when it is completely the colour it should be and its texture remains firm but shows slight softening. For better preservation, you should pick the fruit with its stalk.

Storage: Tomatoes should be stored at an optimal temperature of 10-15°C (50-59°F). They can be kept well for a few days in the vegetable compartment of your refrigerator or spread out in the open air. However, refrigeration alters the taste qualities of the fruit. To keep them longer, consider methods such as tomato confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's so simple and delicious: cut your tomatoes in half and collect the juice. Place your tomato halves face 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 them with olive oil.

Gardener's tip: It is a good idea to grow several varieties of tomatoes each year to minimize the risks of complete crop loss due to climatic or specific pathology. To counter the phenomenon of 'tomato blossom end rot' - not a disease but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants.