Growing tomato plants is always a worthwhile gardening job. If all goes according to plan, you end up with a huge harvest of delicious fruits to use in many tasty summer dishes. But, a few missteps can result in some not-so-delicious tomatoes with a bitter flavour, mushy texture, or splits in their skin.
Whether you’re growing mild, savoury beefsteak tomatoes or sun sugar cherry tomatoes that are sweet as candy, seed manager Rachel Cole at Mr Fothergill’s Seeds has shared her secrets to grow “flavoursome” tomatoes. She noted that while the flavour and taste of tomatoes ultimately come down to personal preference, several other factors play an important role in producing “delicious, well-balanced fruit”.
1. Feed tomatoes
When tomato plants are growing at such impressive speeds, it makes sense that they need a lot of fuel to keep them going.
Rachel pointed out that tomatoes “thrive” when provided with the right balance of nutrients, specifically nitrogen, phosphorus, and potassium.
Sher said: “To ensure healthy growth and improved taste, a good quality liquid feed or fertiliser is essential. This not only supports the plant’s development but also helps cultivate plump, flavoursome tomatoes.”
So, when should you start feeding these crops? Once the first fruits begin to form on the initial truss, start applying a liquid feed.
This should be continued throughout the summer, ideally once a week for plants grown indoors, and every two weeks for those grown outside.
2. Water tomato plants
If you want big, juicy tomatoes, your plants are going to need a lot of water. However, consistency is key to getting the best results.
Rachel urged, “Consistent watering is crucial. Keep the soil moist to avoid problems such as blossom end rot or fruit splitting, both of which are common issues caused by irregular watering.
“A steady watering routine promotes healthy, even growth and guards against these frustrating faults.”
3. Let tomatoes ripen on the vine
For “the very best flavour”, Rachel recommends gardeners allow their tomatoes to ripen fully on the vine.
She said: “There’s nothing quite as satisfying as picking a sun-warmed tomato directly from the plant and enjoying it there and then; fresh, juicy, and bursting with natural sweetness.”