Growing Tomatoes

The tomato originated in the Andean region of South America, mainly Ecuador and Peru, but its domestication took place in Mexico and Central America. Tomatoes are one of the most popular, versatile and widely grown fruits.

Tomatoes grow under a wide variety of conditions and require only a relatively small space for a large production. Of tropical American origin, the tomato does not thrive in very cool weather. It will, however, grow in winter in home gardens in the extreme South.

Over most of the upper South and the North, it is suited to spring, summer, and autumn culture. In the more northern areas, the growing season is likely to be too short for heavy yields. It is often desirable to increase early fruiting and the total length of the growing season by starting the plants indoors.

By adopting a few precautions, the home gardener can grow tomatoes practically everywhere, given fertile soil with sufficient moisture.

A liberal application of compost and commercial fertilizer in preparing the soil should be sufficient for tomatoes under most conditions. Heavy applications of fertilizer should be broadcast, not applied in the row; but small quantities may be mixed with the soil in the row in preparing for planting.

Tomatoes are easily raised from seed. This is far cheaper than buying plants. When browsing through catalogues select those that take the shortest time to maturity, if one is going to grow them outside. Buying resistant seeds does not guarantee healthy tomato plants but it will give your plants a far better chance of growing well until it is time to harvest the fruit providing the plants have been well cared for in terms of watering and fertilizing.

Start early tomato plants from 5 to 7 weeks before they are to be transplanted to the garden. Enough plants for the home garden may be started in a window box and transplanted to small pots, paper drinking cups with the bottoms removed, plant bands (round or square), or other soil containers.

In boxes, the seedlings are spaced 2 to 3 inches (5 to 8 cm) apart. Tomato seeds germinate best at about 70F (20 C), or ordinary house temperature. Growing tomato seedlings, after the first transplanting, at moderate temperatures, with plenty of ventilation, as in a coldframe, gives stocky, hardy growth. If desired, the plants may be transplanted again to larger containers, such as 4-inch (10 cm) clay pots or quart cans with holes in the bottom.

Tomato plants for all but the early spring crop are usually grown in outdoor seedbeds. Thin seeding and careful weed control will give strong, stocky plants for transplanting.

Tomatoes are sensitive to cold. Never plant them until danger of frost is past. By using plant protectors during cool periods the home gardener can set tomato plants somewhat earlier than would otherwise be possible.

Hot, dry weather, like mid-summer weather in the South is also unfavorable for planting tomatoes. Planting distances depend on the variety and on whether the plants are to be pruned and staked or not.

Make a frame to support your bush tomatoes to keep the fruit off the ground. The legs should be 30 cm (1 foot) tall, the top 30 cm (1 foot) wide and as long as required, made of four pieces of lath. Place the frame in position as soon as the plants have been set out, and let them grow up through the frame.

If pruned to one stem, trained, and tied to stakes or a trellis, plants may be set 18 inches (45 cm) apart in 3-foot (1 meter) rows. Unpruned plants grown in 2-foot (60 cm) diameter wire cylinders are planted 2 feet (60 cm) apart, also in 3-foot (1 meter) rows. Otherwise, they may be planted 3 feet (1 m) apart in rows 4 to 5 feet (1.2 to 1.5 m) apart.

Pruning and staking have many advantages for the home gardener. Cultivation is easier, and the fruits are always clean and easy to find. Staked and pruned tomatoes are, however, more subject to losses from blossom-end rot than those allowed to grow naturally.

Ripe tomatoes can be used raw in salads or cooked as an ingredient of stews, soups and of meat, fish and pasta dishes. Tomatoes are a major component of sauces and condiments used in cooking in many parts of the world, exemplified by Mexican salsas and Italian pastas.

Tomatoes should be harvested when they are fully ripened and just starting to soften. Once picked, store tomatoes in dark, warm conditions. DO NOT REFRIGERATE TOMATOES! You have three days to use a vine-ripened tomato.

Juice can be made from the fruits. Mature green tomatoes can be fried or added to stir fries, stews and even mince meat for pies and tarts. Ripe tomatoes can be fried and are wonderful with to breakfasts of fried bacon and fried bread.