tomato 2022
March
about
Tomatoes are arguably the most popular vegetable grown in Florida gardens. They come in all shapes and sizes and in a variety of colors but there is one important factor that determines the type of growth. Tomatoes are divided into two types: Determinate and Indeterminate. Determinate plants are shorter and bushy with the fruit tending to mature in a short period of time. These are fine if you need a lot of fruit for canning etc. They can be grown in pots, in the ground with short cages to support or even in hanging baskets. Indeterminate plants keep on growing through the season and need staking or other support. These varieties produce fruit sequentially over the growing season.
Planting
Many gardeners grow tomato from seed as there is more variety from seed companies than in local nurseries, especially if you need heirloom varieties. Tomato seeds should be sown indoors in a warm environment in early to mid-January, preferably under fluorescent lights or on a bright windowsill. A heating pad facilitates germination. (see reference 1). Most gardeners, however, buy seedlings from local nurseries or the big box stores. These are usually well developed but should not be planted in the garden until danger of the last frost is past (usually mid-March in Alachua County).
Tomatoes grow best in well fertilized compost rich soil that receives at least four to six hours of sun per day. When setting out tomato plants dig the hole a few inches deeper than the pot and place a teaspoonful of balanced tomato fertilizer in it. Tomatoes root from the stem and planting them deeper helps a better start. Determinate tomatoes can also be planted in pots that can be moved to follow the sun or if a late frost threatens.
It is important not to wait too long to plant tomatoes as most do not do well in the heat of summer. Indeed, most varieties stop setting fruit when nighttime temperatures are above 75º. The exception are cherry and grape tomatoes as well as some types bred specially for hot southern summers e.g. Heat Wave II.
care
Indeterminate tomatoes need to be staked and supported as they grow. These plants produce suckers at each leaf node and to get bigger and better fruit it is best to cut these off as soon as they appear. The warm and sometimes wet weather that we experience here in Florida can contribute to insect and disease problems in tomatoes. It’s a good idea to select varieties that are resistant to known tomato diseases (including verticillum wilt and fusarium wilt) and pests (including nematodes). These qualities are usually noted on the label by two-or three-letter abbreviations.
It is important to inspect the plants regularly for signs of disease and insect infestation. Prevention and control of tomato diseases and insect pests is described in reference 2.
Like all plants, tomatoes need certain nutrients to grow, so fertilizing with a 6-8-8 or similar type of fertilizer will help the plants succeed. Either a liquid fertilizer solution or a granular fertilizer, preferably in controlled-release form should be applied throughout the growing season. As the plants grow they will need watering, up to 2” per week applied to the soil around the plant, not sprayed on the leaves.
Determinate tomatoes do well in containers. These should be such that they are easy to move and contain enough potting mixture such that they do not dry out too quickly. Some of the “patio” varieties are ideal for pots and sunny balconies.
The warm and sometimes wet weather that we experience here in Florida can contribute to insect and disease problems in tomatoes. It’s a good idea to select varieties that are resistant to known tomato diseases (including verticillium wilt and fusarium wilt) and pests (including nematodes). These qualities are usually noted on the label by two-or three-letter abbreviations.
Inspect tomato plants regularly for signs of disease and insect infestation. See References for prevention and control of tomato diseases and insect pests.
Like all plants, tomatoes need certain nutrients to grow; fertilizing with a 6-8-8 or similar type of fertilizer will help the plants succeed. Either a liquid fertilizer solution or a granular fertilizer, preferably in controlled-release form, should be applied throughout the growing season. As the plants grow, they will need to be watered, up to 2” per week, applied to the soil around the plant, not sprayed on the leaves.
harvest
Harvest is the fun part. Tomatoes are ready to pick soon after they change from green to their mature color. They taste marvelous right off the vine and the flavor is so much better than the store-bought variety. Tomatoes store best at room temperature and tend to lose some flavor if kept in the fridge.
REFERENCES
3 https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/tomatoes.html
4 https://edis.ifas.ufl.edu/publication/VH021
5 https://gardeningsolutions.ifas.ufl.edu/care/planting/starting-from-seed.html
Submitted by: Colin F. Burrows, Master Gardener Volunteer, UF/IFAS Extension Alachua County
SELECTING, PREPARING AND STORING TOMATOES
Are tomatoes a vegetable or fruit? Botanically, the tomato is a fruit, but it’s considered a vegetable. Tomatoes come in every color of the rainbow except for blue! You can find them in red, orange, yellow, green, and even purple. Tomatoes contain vitamins A and C, which may help fight infection and keep hair, bones, and skin healthy. One of the tomato’s most important health benefits is its high amount of lycopene. Lycopene is a phytochemical found in red foods and is considered a potentially cancer-fighting antioxidant. According to the U.S. Department of Agriculture, Americans eat between 22 and 24 pounds of tomatoes per person, per year. When shopping for tomatoes choose tomatoes that are plump and shiny and that give slightly when you apply pressure. Avoid tomatoes with dark bruises, cuts, broken skin or shriveled. Damaged fruit will spoil quicker than undamaged fruit and potentially spread microbial contamination.
Keep in mind an unripe tomato will ripen in a warm, sunny place like a windowsill. Store tomatoes at room temperature, out of their packaging with their stem end up. Tomatoes should be stored at room temperature but never store them at temperatures below 55 degrees Fahrenheit. A tomato produces a flavor enzyme as it ripens as soon as the body temperature goes below 55° the enzyme stops producing any more flavor permanently. Even worse, the longer you keep your tomato in the cold, the flavor that has already developed will degrade until it is brought up to a reasonable temperature. Whole fresh tomatoes should be stored in areas without other produce, meats, or poultry, to prevent cross-contamination. If tomatoes are refrigerated, separate storage racks should be used to keep tomatoes separate from other fresh produce which may be stored in the same area. Tomatoes can be eaten on sandwiches, salads, burgers, with pasta, cheeses and herbs, scrambled eggs, fried green tomatoes, in casseroles, salsa or just fresh. Tomatoes go well with basil, cumin, rosemary, dill, marjoram, tarragon, and sage.
Tomatoes are a perfect addition for every meal plus they add color to your plate.
Tomato Nutrition: Serving size: 1 cup: Calories: 32; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 7 g; Protein: 2 g; Sodium: 9 mg
This recipe is a family favorite of ours. Serve with a fresh garden salad and green beans for a delicious meal. Add eggs before baking for a perfect breakfast meal with fruit.
aUNTIE'S tOMATO pIE
Ingredients:
1 refrigerator pie crust
2 cups shredded mozzarella cheese
3 Tablespoons chopped fresh basil, divided
3 medium tomatoes, peeled and cut into ½ inch slices
8 slices bacon, cooked and crumbled
1 ½ Tablespoons olive oil
¼ teaspoon pepper
Directions:
Preheat oven to 400 degrees F. Place pie crust in pie pan and prick bottom and sides with a fork. Bake at 400 degrees F for five minutes. Remove from oven. Sprinkle cheese evenly into pastry shell. Top with two tablespoons basil and crumbled bacon. Arrange tomato slices on top. Brush pie with olive oil and sprinkle with pepper. Place on a baking and bake for 35 to 40 minutes at 400 degrees F. Remove from oven and sprinkle with remaining basil. Allow pie to stand at least five minutes before serving. NOTE: You can also pour 6 eggs, beaten over the tomatoes before baking. Bake until knife test clean when inserted in middle of pie. The product will be like a quiche.
Selecting, Preparing and Storing Tomatoes submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.