If you’ve got a garden, chances are you’re growing tomatoes! After years of trial, error, and juicy successes, we’ve gathered some of our favorite summertime tips to help you get the most flavor, yield, and enjoyment from your tomato plants.
1. Feed generously.
Tomatoes are heavy feeders and will reward you for regular care. Use an organic fertilizer specifically formulated for tomatoes, and follow the instructions closely. Healthy, well-fed plants mean bigger, better fruit.
2. Harvest at the “breaker stage.”
This is the moment when the tomato is about halfway to fully ripe, starting to show color but still firm. Picking at this stage and letting them finish ripening indoors reduces cracking, eases stress on the plant, and doesn’t affect flavor or nutrition.
3. Pick in the afternoon.
Believe it or not, harvesting tomatoes in the warm afternoon sun enhances their flavor and aroma. Plus, they’ll be less likely to split compared to morning harvests when the fruit is more water-filled.
4. No fridge, please!
Storing tomatoes in the refrigerator might seem convenient, but cooler temps actually dull their flavor and halt the ripening process. Keep them on the counter and out of direct sun for the best taste.
5. Hold back the hose.
About 3–4 days before a big harvest, reduce watering. Less moisture means more concentrated flavor, perfect for slicing and savoring.
6. Prep for the final push.
In September, snip the tops off indeterminate varieties and stop watering to help the plant focus on ripening the remaining fruit.
7. Prune and trim.
Thin out your tomato to allow more sun to hit the ripening tomatoes. Focus on producing 25 great tomatoes instead of 40 that are mediocre.
8. Extend your season.
Just before the October rains hit, pull up your tomato plants, roots and all, and hang them upside down in a dry garage or shed. The fruit will continue to ripen on the vine. With a little luck, you might have fresh tomatoes well into November… maybe even for Thanksgiving!