Tomato Ace 55 VF Bio - Vilmorin seeds

The Ace 55 VF Tomato is a variety that produces clusters of large, fleshy fruits (200 to 300 g) of the Beefsteak type. This fruit is not acidic and highlights the sweetness of the tomato. It is enjoyed in salads with just a touch of balsamic vinegar.
This variety is highly resistant to the main tomato diseases. VF stands for Verticillium and Fusarium, which are two fungal diseases.
As a determinate variety, Ace 55 needs to be staked as it quickly reaches a height of 120 to 180cm (47 to 71in). The fruits ripen 75 to 95 days after transplanting. You can sow from February to May for a harvest from May to September.

The tomato originates from South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. We are still amazed by the diversity of this Solanaceae plant. The term 'tomato' comes from the Incas' Tomatl and refers to both the plant and the fruit produced by the plant. There are fruits of all colours, except perhaps blue, in all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties are determinate 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 much longer for the tomato 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 Solanaceae plant. It only became a regular part of our diets in the early 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates but is cultivated as an annual in European latitudes. It lignifies over time and produces small, insignificant yellow flowers grouped in clusters that will turn into fruits.

Its fruit is very attractive and adds 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 lycopene becomes available. It is also rich in vitamin C, pro-vitamin A, and trace elements.

Today, its taste and nutritional qualities are well established. For gardeners, tomatoes are essential summer vegetables. They just need to consider what they want to use them for when choosing from the many existing varieties. Will they be used for salads, sauces, consumed fresh, cooked, etc.? They should also consider when they want to harvest them. The answer will depend on the average summer sunlight 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 plenty of sun and heat, they don't necessarily require a lot of space. Therefore, you should not hesitate to grow them in containers on your balcony, where you can choose varieties with small fruits. Be careful, 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 the transplanting date and the harvest. There is no foolproof way to determine in advance when a tomato has reached full ripeness. The fruit should be harvested when, at a minimum, it has taken on its full ripe colouring and when its texture, while remaining firm, shows slight softening. For better storage, make sure to pick the fruit with its peduncle.

Storage: Tomatoes do not keep for long if they have a high water content. They can last a few days in the vegetable drawer of your refrigerator or spread 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 your half tomatoes face up on the grill pan 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 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 minimise the risks of complete crop loss due to climatic conditions or specific diseases.
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.
Winning combinations in the garden are often the same on the plate. This is a good mnemonic to remember that tomatoes and basil go well together.