Tomato Pantano Romanesco

The Pantano Romanesco II Tomato is an ancient variety of Marmande type originating from Italy. It forms clusters of 4 to 5 large, deep red fruits, with green traces at the necks that disappear when ripe. Strongly ribbed and flattened at the top, they generally weigh between 100 and 350 g.
The flesh, of steak type, offers us a sweet flavor with just enough acidity for a balanced taste. It is suitable for all culinary variations: it is superb cooked, in salads, in coulis, etc.
This variety has indeterminate growth and reaches 120 to 200 cm (47 to 79in). Remember to stake the plants as soon as they are transplanted into the ground. You will sow from February to May to 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 surprised by the variety of this nightshade family. The term 'tomato' comes from the Incas Tomatl and refers to both the plant and the fruit it produces. There are fruits in all colors except perhaps blue, in all shapes and sizes. Ancient varieties are plants with indeterminate growth and can live for two years. More recent varieties have so-called determinate growth and stop growing at the bush stage, so there is no need to stake or trellis them.

The tomato is one of the many foods that came to us from the New World, just like beans, corn, squash, potatoes, and chili peppers. It took much longer 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 nightshade. It only became a regular on our tables from the beginning of the 20th century.

The tomato plant is a perennial herb in tropical climates, 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 beautiful and pleasantly colors the vegetable garden. It also has many nutritional advantages. 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 distinguished by its richness in vitamin C, pro-vitamin A, and trace elements.

Today, its taste and nutritional qualities are well established. For gardeners, the tomato is one of the essential vegetables of summer. They simply have to consider what they want to use it for when choosing from all the existing varieties. Is it for salads, sauces, consumption directly on site, cooked, etc.? They will also consider when they want to harvest it. 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 do need a lot of sun and heat, they do not necessarily require a lot of space. That is why you should not hesitate to cultivate them in containers on your balcony, where you will prefer varieties with small fruits. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvest: depending on the varieties, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof trick to determine in advance when a tomato has reached its full ripeness. 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 storage, make sure to pick the fruit with its neck attached.

Storage: tomatoes do not keep as long as their water content is high. 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 confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's simple and so flavorful: cut your tomatoes in half and collect the juice. Place your tomato halves face up on the broiler pan of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one 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 cultivate several varieties of tomatoes each year to minimize the risk of complete loss of harvest 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. It's a good mnemonic to remember that tomatoes and basil go well together.