Tomato Black Sea Man - Ferme de Sainte Marthe seeds

The Black Sea Man Tomato is a variety originating from Russia with a purplish-brown colour and olive green shoulders. Slightly pleated at the top, its fruits generally weigh between 150 and 300 g and are grouped in clusters of 6 to 10 individuals. They have a dark purple flesh with few seeds and a dark green juice. Its flavor is very sweet with a slight savory note in the aftertaste. This determinate tomato grows up to 150 cm (59in). You can sow it from March to April to enjoy it from June to September.

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. We are still amazed by the variety of this Solanaceae family. The term "tomato" comes from the Inca word "Tomatl" and refers to both the plant and the fruit it produces. There are tomatoes 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 are determinate and stop growing at the bush stage, so there is no need to stake or trellis them.

The tomato, like many other foods, came to us from the New World, just like beans, corn, squash, potatoes, and chili peppers. However, it took a long time for the tomato to become popular in Europe. 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 family member. It only became a regular feature on our tables at the beginning of the 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, but it is cultivated as an annual in our latitudes. It becomes lignified 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, it is rich in water and contains a very interesting molecule: lycopene, a powerful antioxidant. The longer the tomato is cooked, the more lycopene becomes available. 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 essential summer vegetables. They just need to consider how they want to use them in order to choose from the many existing varieties. Whether it's for salads, sauces, eating fresh, or cooked, the choice will depend on when they want to harvest them. Of course, the answer will be influenced by the average summer sunshine in the region where their garden is located. Rest assured, there is a tomato for every situation! And although tomatoes need plenty of sun and heat, they don't necessarily require a lot of space. Therefore, don't 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 its full ripeness. The fruits should be picked when they are fully colored as announced and when their texture, while remaining firm, shows a slight softening. For better preservation, make sure to pick the fruit with its calyx.

Storage: Tomatoes do not last long if they have a high water content. They can be kept well for a few days in the vegetable compartment 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 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 the 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 minimize the risk of a complete loss of harvest due to a climatic event or a specific disease. 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 and ensure a bountiful fruit harvest. The winning combinations in the garden are often the same on the plate. It's a good mnemonic device to remember that tomatoes and basil go well together.