Harvesting tomatoes

The tomato: from sowing to harvest

The tomato does not require particular types of soil for its cultivation. Sowing can take place in the seedbed, a sheltered container with cover or in an open field. At the birth of the seedlings, the most solid and robust are selected and will be transplanted, while the fragile ones are eliminated. The transplant usually takes place during the month of May. Before sowing it is necessary to fertilize the soil with manure, while after transplanting you need a fertilizer with a high content of phosphorus, but also potassium and nitrogen. The tomato requires abundant and constant watering. During growth we proceed with the topping to prevent the plant from developing in height trying to concentrate the energies on the nascent fruits, and with the scacchiatura, that is the elimination of the shoots that develop laterally.

The garden is ready: the tomato harvest

The tomato harvest takes place from July to September. They can be harvested when they reach the different stages of ripeness. In fact, if intended to be eaten raw in salads, for example, they can also be harvested still green or pink, with the seeds still white internally. Those intended for cooking are harvested at a more advanced ripeness, when the color becomes bright red and the seeds inside have turned brown. We remind you, however, that the tomato will continue to ripen even after harvest. The tomato harvest takes place almost exclusively by hand, and usually in the coolest hours of the day. They are placed in ventilated crates and loaded immediately to reach the destination markets or industries.

The different tomato varieties that exist

Among the most well-known tomato varieties we remember the Ciliegino with a rounded shape, small and with a sweetish taste. The rod, of large caliber that is harvested green-orange or ripe red. The small Pizzutello, round with a characteristic goatee and a very tasty flavor. Similar is the Fiaschetto but elongated in shape. The Genovese (deep red) and Corleonese (rosy red) are different only in color, both very ribbed and large, the first round in shape, the second flattened. Also very famous is the San Marzano tomato originating from the homonymous locality in the Salerno area, with its large and elongated shape and crunchy texture, and the Sorrento tomato, ribbed and pink in color, with a medium-large size and delicate and sweet flavor.

Tomato harvesting: The thousand uses of tomatoes: cooked or raw?

But how many things can we do with tomatoes? First of all in the kitchen they are indispensable for the preparation of many recipes, where they play the leading role or often only the extra role. They can be eaten raw, in salads, in sandwiches and on pizza, or cooked whole or in the form of sauces with a sea or earth flavor. They are ideal for the preparation of both first and second courses, as well as to accompany meat, fish or vegetables. The food industry has turned the tomato into the undisputed ruler of preserved foods. Just imagine the different alternatives of canned tomatoes: pureed, diced, peeled, concentrated, ready-made sauces. But we’re not done yet, there are the delicious dried tomatoes, sold plain or seasoned in oil.

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