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    How to Harvest and Store Tomatoes

    Harvest tomatoes when the skin is slightly firm, shiny, and uniformly colored for best flavor. As a tomato ripens it will turn from a vibrant medium-green to a lighter shade, with faint pink or yellow stripes or flushing. Later the skin will mature to a uniform red or pink or yellow or white or green—depending […] More

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    Paste Tomatoes for Home Gardens

    Paste tomatoes have a meaty texture and concentrated flavor. They are also known as “sauce,” “pear,” “plum,” “saladette,” “Roma,” and “Italian.” Use paste tomatoes for cooking sauces, juicing, drying, or eating fresh sliced in salads or on the side. Paste tomatoes come in a variety sizes—from an inch or two long to large 2-pound fruits. […] More

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    Tomato Flavor Explained

    Tomato flavor is a balance of acid and sugar recognized by the tongue and the effect of volatile compounds within the fruit that cause aroma recognized by the nose. Simply put, the human perception of tomato flavor involves the integration of taste and smell. Tomato flavor is commonly described as sweet, tart, tangy or balanced. […] More

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    Companion Planting and Tomatoes

    Want to enhance the flavor or your tomatoes? Grow leaf lettuce, chives, or marigolds nearby. The notion behind companion planting is that some plants naturally grow better together, that they form natural alliances. How such alliances work is not completely clear; companion planting is based widely on reported observation. Tomato companion plants—said to ward off […] More

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    Self-Pollinating Vegetables

    Tomato flower

    Some vegetables are self-pollinating meaning they do not need the assistance of bees or other insects or the wind for pollination and the production of fruit. Self-pollinating vegetables include tomatoes, green peppers, and chili peppers, eggplants, green beans, lima beans, sweet peas, and peanuts. Pollen is required for a flower to produce fruit. Self-pollinating vegetables […] More

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    Tomato Planting Tips

    Set out tomato seedlings in midafternoon after the air and soil have warmed for the day. Seedlings set out on cold mornings are more susceptible to chilling injury—their metabolic reserves have been depleted overnight. Don’t let tomato seedlings grow-on in small pots too long; they will become rootbound and stunted. Pot up if you can’t […] More

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    Grow Tomatoes This Spring

    No tomato tastes better than the one you’ve grown yourself. Whether you are growing tomatoes for slicing on sandwiches, salads, snacking, cooking, or canning, there is a tomato or two that will grow easily where you live. Here’s a collection of tips to help you start growing the tastiest, juiciest tomatoes ever in your home […] More

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    Tomato Ripening Tips for Season End

    Pick ripe tomatoes as soon as they ripen so that the plant continues to produce new fruit. This is very important at the end of the season when you want the plant to concentrate on swelling and ripening the remaining fruits. Remove yellowing leaves from plants towards the end of the season to allow more […] More

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    How to Home Can Tomatoes for Beginners

    Canning is the best way to enjoy fresh, flavorful garden-grown tomatoes long after harvest time. Canned tomatoes are ideal for use in soups, stews, and casseroles. You will need 22 pounds of fresh tomatoes for a canner load of 7 quarts and 14 pounds of fresh tomatoes for a canner load of 9 pints. That’s […] More

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    Orange and Yellow Low Acid Tomatoes for Breakfast

    Most orange tomatoes are sweeter and fruitier flavored than red tomatoes. Most yellow tomatoes are less tangy than red tomatoes. Because they have less bite orange and yellow tomatoes are good served at breakfast and in fresh mixed vegetable salads. Many but not all orange and yellow tomatoes are lower in acid content than red […] More