Tomato Scarlet Pumpkin - Ferme de Sainte Marthe seeds

The Scarlet Pumpkin Tomato produces magnificent and enormous fruits weighing 200 to 600g, bicoloured when ripe. They have pronounced ribs, with the shoulders turning yellow while the rest of the fruit becomes a vibrant scarlet red. The stem attachment is very prominent. The Scarlet Pumpkin Tomato has a dense and juicy flesh with an aromatic and rich flavour, with just a hint of acidity. It is ideal for stuffing, as well as for making juices or sauces. This beautiful late variety can grow up to 2 metres (7 feet) or more. You can sow it from March to April and harvest it 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 Solanaceae family. The term "tomato" comes from the Inca word Tomatl, which 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), and of all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have 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, along with beans, corn, squash, potatoes, and chili peppers. It took longer for tomatoes to become popular in our cuisine. For a long time, they were cultivated for their aesthetic and medicinal qualities. They were thought to be toxic because of their resemblance to the fruit of the Mandrake, another Solanaceae plant. Tomatoes only became a regular part of our meals at the beginning of the 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, but it is cultivated as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers grouped in clusters that will transform into fruits.

The fruit of the tomato is very attractive 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 very interesting molecule: lycopene, a powerful antioxidant. And the longer the tomato cooks, 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 among the essential vegetables of summer. They just need to consider what they want to use them for to guide them among the many existing varieties. Will they be used for salads, sauces, consumed fresh 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, there is a tomato for every situation! And although tomatoes need a lot of sun and heat, they don't necessarily require a lot of space. That's why you should not hesitate to grow them in containers on your balcony, where you can prioritise 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 the transplanting date and the harvest. There is no foolproof way to determine in advance when a tomato has reached full ripeness. The fruit should be picked when it is fully coloured as described and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its stem attached.

Storage: Tomatoes do not last long as their water content is high. They can be kept for a few days in the vegetable drawer 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 tomato halves 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 them 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 minimise the risk of a complete loss of harvest due to climate or specific pathologies. To prevent the phenomenon of "blossom end rot" - which is 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 and ensure a bountiful fruit harvest. Successful garden pairings often make for good combinations on the plate: it's good to remember that tomatoes and basil go well together.