Tomato Grafted Cauralina F1 Tomato Plants

The Cauralina F1 Tomato, a beefsteak type, is a variety that produces regular, heart-shaped fruits weighing 160 to 200 g each, with a vibrant coral red color when ripe, and a consistent size and shape. Their flesh is dense and of excellent taste quality, making them ideal for use in salads, juices, gazpacho, and perfect for stuffing. The Tomato is a tender plant that is grown as an annual, requiring heat and nutrient-rich soil. Grafted plants of the Cauralina F1 Tomato should be planted from April to June, after the last frost, for a harvest from July to October.

The grafting technique involves giving a desired variety (in this case, 'Cauralina F1') the root system of another specially selected variety, known as the rootstock. This rootstock has excellent resistance to soil parasites and diseases, which provides additional vigor to the plant: it becomes more resistant to challenging external conditions (such as cold climates) and yields significantly higher than a non-grafted plant. The fruiting of grafted plants starts earlier and lower on the main stem. Thanks to the use of the 'Protector' rootstock, our grafted tomato plants also produce fewer leaves, making ripening and harvesting easier.

The Tomato originates from South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomate" comes from the Inca Tomatl, which refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took significantly longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities but was considered toxic due to its resemblance to the fruit of the Mandrake, another member of the Solanaceae family. It only became a regular part of our diets in the early 20th century.

The Tomato is a herbaceous perennial plant in tropical climates, but it is grown as an annual in our latitudes. It lignifies over time and produces small, insignificant yellow flowers grouped in clusters, which will eventually turn into fruits. Tomatoes can be grown in open ground but can also be cultivated in containers on a balcony, with a preference for compact varieties.

Tomatoes are a fruit with numerous nutritional benefits. Low in calories like most vegetables, they are rich in water and contain a molecule of great interest: lycopene, a powerful antioxidant. They are also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be eaten raw or cooked in many different ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, or used in sauces. They come in all colors, shapes, and sizes. Take advantage and cultivate several varieties in your vegetable garden to enjoy a variety of flavors!

Harvesting: Harvest periods vary depending on the maturity: early varieties are harvested from 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. The fruits should be picked when they reach their final color and show a slight softening while remaining firm. For better preservation, it is recommended to pick the fruit with its stem. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). Refrigeration is possible but alters the taste quality of the fruits. For longer storage, tomatoes can be preserved by confit, dried, frozen, canned, or cooked into jam. To confit them, cut your tomatoes in half and collect the juice. Place your half tomatoes facing 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, store them in a glass jar, and cover with olive oil.

Gardener's tip: To reduce the need for watering, it is recommended to mulch the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protection helps the soil retain moisture and also reduces weed growth.