Solanum lycopersicum 'Bosque Blue'

The 'Bosque Blue' Tomato is the result of a cross-breeding between "OSU P20" tomato obtained by the University of Oregon and  "Amy's Sugar Gem" variety. This cherry tomato has the particularity of having an indigo blue skin. Initially green, the fruit quickly turns red and then blue-violet, becoming indigo when fully ripe. The more sunlight the plant receives, the more colourful the fruits will be. This colour is due to the presence of anthocyanin, a pigment with proven antioxidant properties found in fruits such as blueberries or grapes. When sliced, the fruit reveals a dark red flesh. Its flavour is highly appreciated. It can be used in salads - a blue tomato always makes an impression - stuffed or as a sauce. In addition to its ornamental and nutritional qualities, this 'Bosque Blue' tomato is a vigorous, healthy, and highly productive plant until the first frost. To discover this mid-season variety, sow from February to May for a harvest from July to October.

The tomato is native to South and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. We are always amazed by the variety of this solanaceous plant. The term "tomato" comes from the Inca "Tomatl" and refers to both the plant and the fruit it produces. There are fruits of all colours (red, of course, but also green, yellow, and even some very rare blue varieties), in all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have a determinate growth and stop growing at the bush stage, so they do not need to be staked or trellised.

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 long time 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 fruit of the Mandrake, another solanaceous plant. It only became a regular part of our diet 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 lignifies over time and produces small, insignificant yellow flowers grouped in clusters 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 molecule of great interest: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more available lycopene it releases. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are well known. For gardeners, tomatoes are an essential summer vegetable. They just need to consider how they want to use them to guide them among all the existing varieties. Will they be used in salads, sauces, consumed fresh, 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 while tomatoes do need a lot of sun and heat, they do not necessarily require a lot of space. Therefore, there is no reason not to grow them in containers on a balcony, where small-fruited varieties are preferred. Be aware that immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: Depending on the variety, it can take 50 to 100 days between transplanting and harvest. There is no foolproof trick to determine in advance when a tomato is fully ripe. Harvesting should be done when, at the very least, it is completely colored as announced and when its texture, while remaining firm, shows a slight softening. For better preservation, be sure to pick the fruit with its peduncle.

Storage: Tomatoes do not keep as long when they have a high water content. They can be stored for a few days in the vegetable compartment of your refrigerator or left out in the open air. To keep them longer, consider culinary methods such as tomato confit, 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 the juice. Place the tomato halves face up on a baking sheet. 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 with olive oil.

Gardener's tip: It is recommended to grow several varieties of tomatoes each year to minimize the risk of a complete loss of harvest due to a climatic event or specific pathology. To prevent 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. Successful garden associations often make for great culinary combinations. It's a good mnemonic device to remember that tomatoes and basil go well together.