Tomatoes

yellow tomatoes

Tomatoes are the most popular vegetable grown in Kansas gardens. They are easy to grow, productive in small garden areas, and used in a wide variety of ways. Tomatoes require a location that is fairly fertile, well drained, and sunny, getting at least a half day of sun or more. Smaller vine tomatoes can be grown in containers.

Tomatoes are available in a wide range of colors, shapes, sizes, and growth habits. Most modern tomato varieties are hybrids with disease resistance, although there is also a strong interest in heirloom varieties. Increasingly, new varieties are being developed that combine desirable characteristics of heirloom varieties with increased disease resistance and yield of hybrid varieties. Not all varieties will perform well in Kansas, and some varieties that perform well in one year will not perform well in another year. Small-fruited tomato varieties, such as cherry, grape, cocktail, and paste tomatoes will often perform more reliably during extremely hot and dry years than larger slicing tomatoes. Very large-fruited varieties, especially large-fruited heirlooms, can be challenging in Kansas due to low yield and late fruit set.

There are dozens of characteristics that could be considered when selecting a good variety for your garden. In general, varieties that exhibit good crack resistance and are relatively early maturing (less than 75 days to maturity) are good choices for most of Kansas. Early maturing varieties are more likely to set fruit before the summer heat reduces fruit set. Many gardeners, especially those who are not able to rotate their planting locations or those whose gardens have a history of disease problems, will benefit from choosing varieties with strong disease resistance characteristics.

Determinate types. These tomatoes are sometimes called “bush-type” or “compact” plants. They typically stop growing at about 3 feet tall and produce a larger number of fruit during a more concentrated time period. They can be a good choice if you have a very small garden, plan to use containers, or want a large harvest at one time for canning.
Indeterminate types. These tomatoes continue growing for the entire season, which can result in a very large, tall plant that is 5 feet tall or more. Because of this vining growth habit, cages, stakes, or trellises are necessary. The plants will set fruit on side branches along the stem throughout the growing season, with smaller numbers of fruit ripening at one time.

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How to Grow

tomato in containers Plant tomatoes after all danger of frost is past. Early May is the common spring planting time. For a later early June, although high summer temperatures
can reduce fruit set until later in the season on late planted tomatoes. Tomato plants are typically set in the garden. If you want to start your own transplants from seed, start the seeds indoors 4 to 8 weeks before the desired planting date.

Most garden tomatoes should be spaced at least 18 inches to 2 feet apart in rows 3 to 5 feet apart. Dwarf varieties can be spaced closer. Large, heirloom varieties should be spaced further apart — about 3 feet — in rows. Tomatoes are usually grown from transplants. Choose a strong, healthy transplant that has a dark green color. Plants that are overgrown and have already started flowering or setting fruit will not perform as well later in the season. Set the plant slightly deeper than the container and firm the soil well around the root system.

Tomatoes benefit from mulching for several reasons. All types of mulch help provide even soil moisture, weed suppression, and reduce the spread of leaf diseases. Black plastic mulch encourages early growth, while organic mulches are excellent for summer when applied 2 to 3 weeks after planting.

Caging, staking, or trellising is recommended for tomatoes in most circumstances in Kansas. These practices use garden space more efficiently, keep the fruit off the ground, improve airflow, and reduce problems with fruit and leaf diseases. Many gardeners growing indeterminate types of tomatoes find that pruning the side shoots early in the growing season, up to the first flower cluster, benefits the overall health and growth of the plant. Pruning can be a valuable tool in small gardens where you want to keep plants within their space or when you want to increase airflow to prevent disease.

Sunlight: Plant tomatoes in a location where they will receive 8 hours of direct sunlight per day. In areas with less light tomatoes may grow excessively tall and be less productive.
Watering: Tomatoes need consistent soil moisture so plan to water regularly and thoroughly. Deep watering will encourage deep root development and increase tolerance to heat and drought later in the season Fluctuations from dry to wet soil conditions can increase problems with blossom end rot. Take care to keep water off the leaves to help prevent leaf blight diseases.
Soil and Fertilization: Avoid over-fertilizing tomatoes which causes excess leaf growth and delays fruit set and maturity. Side dress each plant with 1/2 tablespoon of (21-0-0) fertilizer, sprinkled around the plants at 4 and 8 weeks after transplanting or when the plants set their first fruit, then water in the fertilizer.
Pests and Diseases: Blossom end rot is a common issue on the first tomatoes of the season. Blossom end rot usually resolves itself after that first fruit set. For more information on preventing this issues check out the Blossom End Rot fact sheet. Spider mites can also be a problem of tomatoes during hot and dry weather. Spider mites can be washed off the tomato plant with water from the garden hose. For more information on controlling spider mites check out the Twospotted Spider mite fact sheet. Tomatoes are very susceptible to herbicide drift. This disorder typically shows up as twisted and distorted leaves on the plant. For more information check out the Herbicide Drift Fact Sheet. A issue that can show up with tomato fruit is cracking, sun scald and various spots. To learn more about some common tomato issues check out the Kansas Healthy Yards video.
Succession Planting: Tomatoes typically produce enough tomatoes that succession planting isn't necessary.

Harvest and Storage

tomato fruit Tomatoes will ripen on or off the plant when the fruit are full sized and starting to show a slight tinge of color. Harvest early to reduce the chances of cracking, fruit rot, and other damage. Store ripening fruit at 55°F for maximum storage life or place them in a warmer location for quicker ripening. Do not store unripe tomatoes at temperatures less than 50°F for best flavor development. Fully ripe fruit can be stored at temperatures as cool as 46-50°F for up to 2 weeks.

Red pigments do not form in temperatures of 95°F or above; therefore, deeper red color will result from ripening off the vine in summer heat. At the end of the season, harvest all full sized fruit and store them in a cool basement for ripening to enjoy fresh tomatoes 1 to 2 months after the last freeze. Fruit that has not yet started turning color but that has a faint white star on the bottom of the fruit will usually ripen successfully.

Tomatoes are commonly canned in a variety of different ways. For more information on safe canning practices and recipes please visit the National Center for Home Food Preservation or the K-State Rapid Response Center.

Recipes

Tomatoes are the most popular vegetable grown in our gardens for a reason. They can be used in a wide variety of ways and if canned you can enjoy tomatoes all year long. Tomatoes are very nutritious and low in calories. One medium fruit has about 35 calories, is low in fat and is an excellent source of vitamins A and C.

Mini Tomato and Chicken Pizzas with BBQ Drizzle

Ingredients	Directions
1 Tbs olive oil 2 large tomatoes, cut into ½-inch thick slices ½ cup shredded rotisserie chicken ¼ cup shredded mozzarella cheese ¼ cup shredded smoked Gouda cheese ¼ red onion, cut into thin strips ½ green bell pepper, cut into thin strips 6 Tbs barbecue sauce	Heat oven to 375 F, and lightly coat baking sheet with olive oil. Place the sliced tomatoes on the baking sheet. Combine chicken, cheese, onion, and bell pepper in a bowl then evenly coat tomato slices with the mixture. Bake for 8 to 12 minutes or until cheese turns golden-brown. Remove from oven and garnish with barbecue sauce.

Recipe source: North Dakota State University Extension

Bruschetta Salad

Ingredients	Directions
3 cups chopped Roma tomatoes ½ cup chopped red onion ¼ cup fresh chopped basil ½ tsp salt ¼ tsp black pepper 2 Tbs balsamic or red wine vinegar 1 Tbs oil 2 cups croûtons	Combine the tomatoes, onion, basil, salt, black pepper, vinegar, and oil in a bowl. Stir croûtons in the salad and serve.

Recipe source: Ohio State University Extension

Fall Veggie Skillet

Ingredients	Directions
3 Tbs olive oil 1 garlic clove, chopped 1 medium eggplant 4 tomatoes 1 green or red pepper 1 onion 1 tsp salt ¼ tsp black pepper 2 Tbs grated Parmesan cheese Optional seasonings (basil, oregano)	Cut the eggplant into cubes. Chop the tomatoes into small pieces. Cut the green pepper in half. Remove the seeds and cut it into small pieces. Chop the onion into small pieces. Cut the garlic into tiny pieces. Heat the oil and garlic in a skillet. Add vegetables and seasonings and sauté until tender. Top with Parmesan cheese and serve. Add tomatoes just before done.

Recipe source: North Dakota State University Extension