Tomato Fournaise F1 seeds

The Fournaise F1 tomato is one of the first hybrid varieties created by INRA in the 1950s. Its remarkable earliness allows for harvesting its first tomatoes approximately two months after transplanting, which is two to four weeks earlier than most other varieties. The fruits, weighing 100 to 300 g, are bright red and shiny, of excellent taste quality, allowing for a variety of uses in cooking, from salads to stuffed dishes.

Sow this 'Fournaise' tomato with an indeterminate habit from February to May, for a harvest from late June to October. This variety shows good resistance to several diseases, including mildew and tomato mosaic virus.

Originating from South and Central America, the tomato was already cultivated by the Incas long before the arrival of the Conquistadors. The diversity of this solanaceous plant is impressive, with fruits of all colours, shapes, and sizes. The term "tomato" comes from the Inca word Tomatl, which refers to both the plant and its fruit. Ancient varieties have indeterminate growth and can live up to two years, while newer determinate varieties form compact bushes that do not require staking or trellising.

Like many foods from the New World, such as beans, corn, or potatoes, the tomato took time to establish itself in our kitchens. Initially grown for its aesthetic and medicinal qualities, it was long considered toxic due to its resemblance to the mandrake fruit. It was only in the early 20th century that it became a staple on our tables.

The tomato plant is a perennial herbaceous plant in tropical climates but grown as an annual in our latitudes. Its small yellow flowers, clustered in cymes, transform into colourful and nutritious fruits. Low in calories and rich in water, the tomato is also a valuable source of lycopene, a powerful antioxidant that becomes even more available after cooking. It is also rich in vitamin C, provitamin A, and trace elements.

Today, the tomato is a summer essential. Before choosing a variety, it is important to consider its intended use (salads, sauces, cooking, etc.) and when you wish to harvest it, depending on the region's sunlight. Although it requires plenty of sun and warmth, the tomato doesn't necessarily need a lot of space, and small-fruited varieties can even be grown in pots on a balcony. It is worth noting that immature fruits, stems, and leaves contain solanine, a toxic substance not to be consumed.

Tomatoes are generally harvested between 50 and 100 days after transplanting, depending on the variety. They are ripe when the fruit has taken on its final colour and has a slightly softened texture while remaining firm. For better storage, pick tomatoes with their stems.

Tomatoes can be stored for a few days in the refrigerator or at room temperature, but they can also be dried, preserved, frozen, or made into sauces. To confit tomatoes, simply cut them in half, season them, and slow cook them in the oven at a low temperature. They can then be preserved in olive oil to enhance their flavour.

The gardener's tip: It is advisable to grow several tomato varieties each year to minimise the risk of crop loss in case of climatic problems or diseases. To prevent "blossom end rot" (a calcium deficiency), a comfrey maceration spray can be useful. When transplanting, bury the plant up to the first leaves to promote good root development, and remember that tomatoes pair perfectly with basil, both in the garden and in the kitchen.