Tomato Cuor di Bue - Vilmorin seeds

The Beefsteak Tomato is an old variety rediscovered on market stalls just a few years ago. This beautiful, medium-late tomato is very fleshy and truly has the shape of a heart. These are also very large and sweet fruits: some reach 700g. So why not grow it in your own garden? It is the classic variety with its Beefsteak-like flesh. It is often used for stuffing tomatoes, for juices, or in carpaccio with other juicy varieties. A dash of cider vinegar, a drizzle of olive oil, salt, and pepper are enough. This fantastic tomato will become a must-have in your garden. It can be sown from February to May and harvested from July to October.

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 at the variety of this solanaceous plant. The term 'tomato' comes from the Incas' Tomatl, which refers to both the plant and the fruit it produces. There are fruits of all colors, except perhaps blue, 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 much longer to reach our taste buds. And for good reason! It was cultivated for a long time 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 meals from the beginning of the 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, cultivated 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 beautiful and adds a pleasant color to the vegetable garden. It also has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a very interesting molecule: lycopene, a powerful antioxidant. And 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 established. For gardeners, tomatoes are an essential summer vegetable. They just need to consider how they want to use them to guide them among the many existing varieties. Is it for salads, sauces, consumption on the spot, or cooked? 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 every situation has its tomato! And although tomatoes need a lot of sun and heat, they don't necessarily require a lot of space. That's why you shouldn't hesitate to grow them in containers on your balcony, where you can prioritize 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 transplanting and harvest. There is no foolproof trick to determine in advance when a tomato is fully ripe. It should be picked when, at a minimum, it is completely colored as it was announced and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its stem.

Storage: Tomatoes do not keep as long as their water content is high. They can be stored 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 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 minimize the risk of complete crop loss due to a climatic event or specific pathology. To counter 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 garden associations are often the same on the plate. It's a good mnemonic to remember that tomatoes and basil go well together.