Tomato Scarlet Pumpkin

The Scarlet Pumpkin Tomato produces magnificent fruits weighing between 200 and 600 g, with pronounced ridges and bicoloured when ripe. Indeed, the shoulders turn yellow while the rest of the fruit becomes a vibrant scarlet red. The stem attachment is very pronounced. The Scarlet Pumpkin Tomato has a very dense and juicy flesh with an aromatic and rich flavor with 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 meters (7 feet) or more. Sow from February to April to 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 wide variety of this solanaceous plant. The term "tomato" comes from the Incas' Tomatl and refers to both the plant and the fruit produced by the plant. There are tomatoes in all colours (red, of course, but also green, yellow, and even some very rare blue varieties), in 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 they do not need to be staked or trellised.

The tomato is one of the many foods that came to us from the New World, like beans, corn, squash, potatoes, and chili peppers. It took much longer for tomatoes to reach our taste buds. 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 solanaceous plant. Tomatoes only became a regular part of our diets from the beginning of the 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates but is grown as an annual in our latitudes. It lignifies over time and produces small, insignificant yellow flowers clustered in cymes that will eventually turn into fruits.

It must be admitted that the tomato fruit is very 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 very interesting 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.

Today, its taste and nutritional qualities are well established. For gardeners, the tomato is one of the essential vegetables of summer. They just need to decide how they want to use it among all the existing varieties. Whether it's for salads, sauces, consuming directly on the spot, 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 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 shouldn't hesitate to grow them in containers on your balcony, where you can prioritize 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 transplanting and harvesting. There is no foolproof way to determine in advance when a tomato has reached full ripeness. The fruit should be picked when, at a minimum, it is completely colored as announced and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its stem.

Storage: tomatoes do not last as long the higher their water content. They can be kept 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 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 the halved tomatoes face up on the baking sheet 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 immediately, or store them in a glass jar and top with olive oil.

Gardener's tip: it is recommended to grow several varieties of tomatoes each year to minimize the risks of complete crop loss due to climate 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. Successful garden associations often translate to successful culinary combinations. It's a good mnemonic to remember that tomatoes and basil go well together.