How to successfully grow tomatoes

To put an end to the controversy, tomatoes are both fruits and vegetables. Tomatoes are classified as fruit-vegetables. The term "vegetable" is neither related to sugar content nor to the time of day they are eaten. In botany, a vegetable is an edible part of a plant (root, leaf, tuber, or fruit). Tomatoes, carrots, potatoes, cabbages, and beans are all vegetables. On the other hand, a fruit is the part of a plant that emerges from the flower after fertilization. The ovary becomes the pericarp (which is often the part we eat in fruits), and the ovules become the seeds. Tomatoes are therefore both. The French consume nearly 15 kg of tomatoes per person per year. There are thousands of different tomato varieties. Not including varieties not officially registered, there are 4,000 in the European catalog, including 480 in the French catalog. All these varieties are categorized into seven main families. The large, ribbed tomato is used in cooking, for stuffed tomatoes, for example. The round, regular tomato is eaten raw or cooked. The vine tomato is ideal for salads and keeps very well since the fruits are left on the vine. The cocktail tomato, small in size and slightly sweet, is eaten raw. The cherry tomato, even smaller and sweeter than the previous one, is also perfect for appetizers. The elongated tomato is not very juicy and contains few seeds. When cooked, it is perfect for the spaghetti Bolognese sauce recipe. Within each family, tomatoes display an astonishing diversity of colors, shapes, and flavors.

It was the Spanish conquistadors who discovered the tomato during the great conquests. It was consumed by the Aztecs in Mexico and was widely domesticated by the Incas before being brought back to Europe. The agriculture of the Inca peoples was among the most prodigious in the world, with more than 70 major food species produced between 0 and 4,000 m altitude, over an area of ​​4,000 km². They had improved a small fruit native to the Peruvian Andes (Lycopersicon cerasiforme) to obtain a larger one, similar to the fruit we know today. Being part of the Solanaceae family, like belladonna and mandrake, a reputation for toxicity followed it for three centuries after its discovery. The tomato was introduced to the Old World in Seville in 1528 in the caravels of Cortez. Its cultivation is said to have been initiated in monasteries, then the plant would have reached Italy via the Kingdom of Naples, which belonged to Spain. The Italians adopted it much more easily. They even named it "pommodoro" (golden apple). In the south of France, where it made a breakthrough, it is also known as the "love apple." It was not until 1778 that, from the pages of the pleasure garden, it passed into those of vegetable plants in the reference catalog of the time, that of Messrs. Vilmorin and Andrieux. It was finally thanks to the Revolution that it finally conquered Paris. When the Marseille revolutionaries arrived in the capital, in addition to equal rights, they demanded tomatoes. The demand was now well established. Market gardeners around the capital then began to cultivate it. Due to a lack of sunshine and well-adapted varieties, their production was, however, mainly intended for sauces and coulis. The United States would take even longer to accept this fruit, deemed "too red and too flaky to be honest," despite the exhortations of U.S. President Thomas Jefferson in 1809. It was marketed more as a miracle drug in the form of "tomato pills" than as a delicious food to be eaten fresh. Today, conventional tomato growers in France face international competition from southern Europe, northern Africa, and even China.

The Latin name for tomato, "Solanum lycopersicum" comes from the ancient Greek "λύκος" (lúkos) meaning "wolf" and the Latin "persicum" meaning "peach". The term "tomato" is a loanword from the Spanish "tomate" and then through various translations, to the Nahuatl (language of the Uto-Aztecan family) "tomatl" which designated the fruit of the tomatillo (Physalis ixocarpa). The first attestation of "tomate" in French dates from 1598 in the translation of José de Acosta's work, Historia natural y moral de las Indias, by Robert Regnauld. This term did not enter the dictionary of the French Academy until 1835, the fruit was long called "pomme d'amour" or "pomme d'or".

The fifth fundamental flavor, umami, is found in the taste of tomatoes, and particularly tomato sauce. The five fundamental flavors are sour, salty, sweet, bitter, and umami. Umami is linked to the presence of glutamic acid in ripe fruit. In Japanese, it means "delicious" or "savory." The umami flavor is a pleasant taste, close to sweetness. It causes salivation and a sensation of sweetness on the tongue. Other foods with this flavor include fish, shellfish, smoked meats, mushrooms, Chinese cabbage, spinach, green tea, and soy sauce, for example.

The tomato is rich in water, low in energy, but well-stocked with vitamins and minerals (calcium, magnesium, zinc, iron, folic acid, vitamins C and E). It thus contributes to the good nutritional balance of the diet, which we now want to be light and not too high in calories, certainly, but also well-stocked with "safety elements". Whether the tomato is consumed as a raw vegetable appetizer, or in the form of juice, its aperitif virtues are appreciated. Indeed, its tangy flavor stimulates digestive secretions and prepares for the good assimilation of the meal.

Many tomato festivals are held around the world, particularly in Europe, the United States, and various countries such as Israel, Argentina, and Australia. These are often "plant festivals" focused on tomatoes and sometimes other vegetables. They showcase fruits of many varieties and hold competitions. It's an opportunity for enthusiasts to exchange seeds or discover new recipes. In France, two main festivals of this type are held. A "Tomato and Heirloom Vegetable Festival" has been held for several years in September in Haverskerque (Nord). The "Tomato and Flavors Festival" is also held annually at the Château de la Bourdaisière (near Tours). It's an opportunity to meet local producers, participate in culinary workshops, and taste many tomato varieties. Visitors can then enjoy the estate's parks and gardens and discover the Tomato Conservatory Vegetable Garden, accredited by the CCVS (Conservatory of Specialized Plant Collections) and home to over 700 tomato varieties. Another event, "La Folie des Plantes," is held annually in Nantes and allows visitors to discover hundreds of tomato varieties. Numerous events also take place abroad. In Gunnedah, Australia, the "National Tomato Competition" is a contest for the largest tomato. In Bunyol, Spain, in the province of Valencia, "La Tomatina" is distinguished by its festive battle-like character in which the only ammunition used is ripe tomatoes. A similar festival, "La Gran Tomatina Colombiana," has been held in Colombia in the municipality of Sutamarchán every June since 2005.

Cherry tomatoes , 61 varieties are sold at the Ferme de Sainte Marthe such as:

• Barbaniaka (red)
• Black cherry (dark red)
• Bubble (yellow)
• Ditmarscher pink pendant light (pink)
• Gold nugget (orange)
• Green Doctor's Frosted (green)
• Green sausage (green and yellow)

Medium-fruited tomato , 87 varieties are sold at the Ferme de Sainte Marthe such as:

• Altaisky (red)
• Auriga (orange)
• Banana legs (yellow)
• Brandywine (pink)
• Carbon (dark red)
• Green Chile (green)
• Elberta peach (red and yellow)

Large-fruited tomatoes , 44 varieties are sold at the Ferme de Sainte Marthe such as:

• Pineapple (yellow)
• Black pineapple (dark green to orange)
• Aunt Ruby's german green
• Beefsteak (red)
• Chocolate stripes (red and green)
• Pink Oxheart (pink)
• Kellogg's breakfast (orange)
• Crimean Black (dark red)
• Striped German (orange and red)
• White wonder (light yellow)

• Difficulty level : 2/3
• Density : 1 to 4 plants/m²
• Life cycle : Annual
• Method of reproduction : Sexual or vegetative by cuttings (creation of a new individual from a fragment of the first)
• Type of pollination : Preferential self-pollination but cross-fertilization possible.
• Weight per 1000 seeds : 1 to 5 g

• Climate zone and hardiness : Tomatoes adapt to all types of French climates.
• Soil type : Rich, loose, fresh soil.
• pH : Indifferent.
• Moisture : Well-drained soil.
• Exposure : Sunny and sheltered from the wind.
• Temperature : Tomatoes will produce best if production temperatures are consistently between 18 and 22°C.
• Frost resistance : Tomatoes cannot tolerate cold or frost. Their growth will stop below 10°C and the plant will die below 5°C.

• Soil preparation : Dig and enrich the soil before planting.
  
• Transplanting : Transplant tomato plants into individual pots when they have two true leaves. Transplant into the ground when the plants are at least 10 to 15 cm tall and there is no longer any risk of frost. Don't hesitate to plant deeply, at least up to the first leaf.
• Watering :
  • Frequency: Watering every 5 to 6 days.
  • Quantity: Add 2 to 3 liters per tomato plant.
  • Period: Water at the base throughout the crop.
• Tools : Watering can and pruning shears.
• Weeding : Weed regularly from the start of production until mulching is installed.
• Hoeing / weeding / earthing up / mulching : Lay down a thick layer of mulch as soon as the soil is warm and the plants are sufficiently developed.
• Winter protection : We produce in a greenhouse or under a frame, heated at the start of production to protect the plants from the cold and especially from frost.
• Harvest period : From June to October.
• Part of the plant : The fruits of the tomato are eaten.
• Stage : About 5 months after sowing, when the fruits have taken on their final color.

It is recommended, but not essential, to add a suitable fertilizer every 15 days, especially at the beginning of production. Staking tomatoes, although not essential, will greatly facilitate harvesting. The foliage and fruit, less damp than if they were lying on the ground, will be healthier. It is possible to take the plants outside during the day after emergence and bring them inside in the evening to harden them off. They can also be placed in a frost-free tunnel. Removing suckers is not mandatory. This technique was originally used by professional market gardeners, keen to have earlier-ripening tomatoes for sale, with at least two successive growing series in the same season. Pruning tomatoes by de-budding is intended to increase the size of the fruits and their earliness. This also makes it easier to pick the fruits from the plant. However, this method also has disadvantages: it is time-consuming and weakens the plant. Some varieties are particularly difficult to prune: the "head" is not always easy to distinguish from a secondary branch. In addition, removing suckers causes wounds. It is useful to aid healing by dusting with maërl or a light coating of green clay, for example. However, after pruning, the plant has been stressed and has less leaf surface to ensure normal nutrition and respiration.

Mode: We eat tomatoes fresh or processed (in coulis, sauces, frozen or dried).
Shelf life: Fresh tomatoes should be eaten as quickly as possible without being refrigerated (which removes some of their flavor). Processed tomatoes can be stored for several months.

Culinary: Raw or cooked, provided they have been grown in good conditions and are in season, tomatoes are authentic treats that would be difficult to do without. In salads, stuffed, grilled, reduced to sauces, purees or coulis, they lend themselves happily to all culinary inventions. As an example of a recipe, let's mention poached eggs in a compote of heirloom tomatoes
Others: Tomato pomace, a by-product of industrial tomato processing, is sometimes used as livestock feed. Tomato manure, obtained by macerating the leaves and stems in water, is said to be effective in the garden for preventing or repelling certain parasitic insects, particularly aphids. Finally, a crushed tomato leaf rubbed on the skin is said to help soothe the pain of insect bites.

For the more adventurous, a common method is to dig a small trench 10 cm wide and 15 or 20 cm deep. Place nettles or comfrey, cut and dried for a few days in the sun, at the bottom. Cover this "bed" with soil up to the initial soil level. Then dig large planting holes. These should be a depth corresponding to the width of the clods and a width corresponding to the height of the plants. Remove the tomato plants from their pots with their clods. Arrange the clods horizontally in the holes. Cover with soil, taking care to leave 10 cm of stem sticking out vertically (bend it very gently). Quickly install stakes at the level of the emerging stems. This process protects the tomatoes against fungal diseases and encourages root development along the underground stem, thus improving their nutrition.