Tomato

The Roma tomato is a variety of tomato that is highly prized in vegetable gardens for its many benefits. It is rich in vitamins A, C and K, minerals and antioxidants. It is also low in calories and fat, making it a healthy and balanced food. Roma tomatoes are particularly well suited to making sauces, crumbles or coulis. Its firm, not very juicy flesh also makes it an excellent ingredient for salads and roasted dishes. To grow Roma tomatoes, we recommend sowing them indoors in pots about 6 to 8 weeks before planting in the garden. The seeds should be covered with a thin layer of soil and placed in a warm, bright place. Once the plants have reached a height of around 15 cm, they can be transplanted into the ground, spaced at around 60 cm apart to allow them to develop. It is also advisable to stake the plants to help them grow well and bear the weight of the fruit.

Tomato care requires regular watering, taking care to keep the soil moist but not soaking wet. It is also important to fertilise the plants regularly, using a potassium-rich fertiliser to encourage fruit formation. It is also advisable to pinch off the "gourmands", i.e. the shoots that develop in the leaf axils, to encourage fruit growth. Lastly, it is important to watch out for the possible presence of disease or pests, and take prompt action if necessary.

The harvest period for Roma tomatoes is generally between 70 and 80 days after planting in the ground. The fruit is ready to be picked when fully ripe and bright red in colour. They should be picked with care, taking care not to damage the stem, and stored at room temperature to preserve their flavour. Roma tomatoes can be kept for several days or weeks, depending on their degree of ripeness.