Tomato Bosque Blue is an organically grown tomato variety. We call this variety salad tomatoes. These plants produce a large amount of round tomatoes that can weigh 40 - 60 grams each. And can grow as large as 4 - 5 cm. The tomatoes ripen from green to full purple-blue (indigo) with chestnut brown and deep red. The more sun the tomatoes get, the darker blue they turn. Under the influence of cold, the leaves can also turn purple. The tomatoes also turn darker blue-purple (indigo) under the influence of cold. Tomato Bosque Blue is a cross between ‘OSU blue’ from the University of Oregon and the delicious-tasting variety ‘Amy's Sugar Gem’. So this makes for a delicious-tasting blue tomato variety. This cross was developed by Jan Cunningham and Lee Goodwin of J&L Gardens Seeds in New Mexico. So this variety is originally from America. Bosque Blue was introduced back in 2012. Because this tomato grows like a stem tomato, the thorns of this plant are easy to remove. This particularly beautiful tomato is very healthy as it is high in anthocyanin. Is also widely grown for its attractive appearance.
Use these tomatoes in pasta sauces, salads, soups, ketchup, on bread and directly from the plant as a delicious and healthy snack. This plant needs plenty of sunlight, warmth, water, nutrition and good support for the best results. Tomatoes contain a lot of vitamin C and lycopene. This is best absorbed by the body if the tomatoes are heated. Blue tomatoes contain a lot of anthocyanins. According to some studies, the anthocyanins (antioxidants) that cause the purple colour of these tomatoes are very healthy. This fairly late tomato ripens in about 65 days. Non hardy annual. Height: 175 - 200 cm.
Indoor sowing: February - April
Germination: 6 - 14 days
Germination temp: 20 - 25 °C
Sowing depth: 2 - 3 mm
Transplanting: when the seedlings are about 20 cm tall
Transplanting in garden: in May, after the last night frosts
Plant spacing: 45 - 50 cm
Planting position: sunny - sheltered (greenhouse)
Days till harvest: 60 - 90
Sow indoors from February on in trays filled with moist pottingsoil. Sow shallow and press the seeds gently in the soil, don't cover them with soil, because tomatoes are light germinators. Put the trays away somewhere warm at 20 - 25 °C and cover them with clingfilm or a lid. Keep the temperature as even as possible and don't let the temperature drop during the night. Keep moist, but not to wet to prevent rotting of the seeds. Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots approx. 10 days after emerging. Put them away a bit cooler at approx. 18 - 20 °C.
Harden the tomatoes of, from the middle of May, when there's no longer any danger of nightfrosts. Put the pots at a temperature of 15 - 18 °C for a week and reduce the amount of water for this week. Put the plants outdoors after this week on a sunny and sheltered plot with well draining soil or put them in a greenhouse. Make sure that there is no longer any nightfrost.
Tomatoes need some maintenance to ensure a good harvest. Give the plants a sturdy support with some sturdy and large bamboo sticks. Remove all suckers that will form in the axils of your plants. Remove all the leaves below the lowest hanging fruits by the end of July till the beginning of August. Remove all the leaves of all plants together with the tops of all plants from the end of August till the beginning of September to ensure the ripening of most of the green tomatoes. Harvest the tomatoes by cutting them with scissors. Tomatoes can't be kept for a long period. Don't keep your harvested tomatoes in the fridge. So use them a soon as possible after harvesting. Tomatoes used in sauces can be kept frozen to store.
