Solanum lycopersicum 'Black Krim'

The Black Krim Tomato is undoubtedly one of the darkest varieties. Its large fruits (250 to 500 g) are recognisable thanks to their dark brown-red to dark green skin and flesh.
Appreciated for its very sweet flavour, it has no acidity. This is one of the reasons why it is particularly appreciated by parents who want to introduce their young children to the taste of tomatoes.
It can be enjoyed with other colourful tomatoes and basil in vibrant salads. The fruits require hot and sunny summers to develop the beautiful colour that has made its reputation. The Black Krim Tomato can reach 2 m (7ft) with indeterminate growth. Remember to stake it when transplanting the plants into the ground.
Sow from February to April and harvest 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 by the variety of this solanaceous plant. 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), of all shapes and sizes. Ancient varieties are plants with indeterminate growth and can live for two years. More recent varieties have a 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, like beans, corn, squash, potatoes, and chilli peppers. It took much longer for it to reach our taste buds. It was cultivated for its aesthetic and medicinal qualities for a long time. It was thought to be toxic because it resembled 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 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.

The fruit is beautiful 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 fascinating 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.

Tomatoes are a popular and nutritious vegetable, widely cultivated by gardeners during the summer season. Choosing the right variety depends on how you intend to use them, whether it's for salads, sauces, or direct consumption. It's important to consider the time of harvest, which is influenced by the amount of sunshine in your region. Fortunately, there are many tomato varieties to choose from, so you're sure to find one that fits your needs. Even if you don't have a large garden, you can still grow tomatoes in containers on your balcony. However, it's important to note that immature fruits, stems, and leaves contain solanine and should be avoided.

Harvesting: Depending on the varieties, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof way to know in advance when a tomato has reached its full ripeness. It should be picked when, at a minimum, it has fully developed the colour it was announced to have and when its texture, while remaining firm, shows slight softening. For better preservation, you should pick the fruit with its peduncle.

Preservation: Tomatoes do not last as long as their water content is high. They can be kept for a few days in the vegetable compartment of your refrigerator or spread out in the open air. You can consider culinary methods such as tomato confit, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices to keep them longer. We love to confit them because it's so simple and delicious: cut your tomatoes in half and collect the juice. Place your tomato halves face up on the baking tray 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 them immediately, or store them in a glass jar and cover them with olive oil.

Gardener's tip: It is recommended to cultivate several varieties of tomatoes each year to minimize the risk of complete crop loss due to climatic conditions or specific diseases.
To prevent the phenomenon of "blossom end rot" in tomatoes - not a disease but a calcium deficiency - spray calcium-rich comfrey on your plants.
Bury the stem up to the first leaves when transplanting. 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 reminder that tomatoes and basil go well together.