Growing Tomatoes in UK

Tomatoes – solanum lycopersicum or lycopersicon esculentum

Tomatoes, like potatoes are members of the Solanaceae family [nightshade] and like belladonna [deadly nightshade] and potatoes, they contain poisonous alkaloids. For this reason, in their history they were only used as ornamental plants. Research has shown that, as the fruits ripen the poisonous alkaloids disappear and the amounts required to make you ill are really quite high though, apparently even small quantities can be dangerous to some animals. The fruits which appear on potatoes plants which look like small green tomatoes should never be eaten as the amounts of the poisonous alkaloids can definitely be toxic. There are many people who believe that tomatoes are toxic and should not be eaten. Some professionals believe that it is responsible for increasing pain for arthritis sufferers.

Of course, speaking for the tomatoes, they are rich in potassium and Vitamins A, C and E and are high in antioxidants. There is evidence that tomato consumption has reduced risk of breast cancer and cancer of head and neck.

o   Sowing and Growing

In the UK, tomatoes can be grown outdoors though they are a tender crop which came originally from the South American Continent and will need some protection especially on exposed sites. While outdoor crops are less likely to suffer from some of the pests which attack indoor crops they are susceptible blight [a similar blight to the notorious potato disease] and from ‘damping off’ where the conditions are cold and wet. The most common problem with plants grown in pots in back yards is lack of water or inconsistent watering which can cause blossom drop, bottom rot and split fruits. Tomatoes need a sunny site and protection from the wind. They require regular feeding and consistent watering. ‘Growbags’ are often suggested for growing tomatoes in the back garden or patio but, in reality these bags don’t allow for good watering conditions, they are too shallow to allow for proper root establishment and quickly run out of nutrients, especially if trying to grow Cordon tomatoes. Though, are probably fine for Dwarf varieties if the food is topped up regularly.

Tomatoes are most usually grown as an indoor crop to provide them with the necessary light and warmth for good growth and crops. If possible plant them into the earth to ensure they can be watered sufficiently or provide them with good-sized pots.

Types and Varieties

There are 3 different types

Ø  Cordon – are grown as a single stem and will need to be supported and regularly trimmed of their side branches. They are best ‘stopped’ by removing the top growing tip after the fourth or fifth truss has set, to avoid having too many small fruits which don’t ripen. You will find that side branches continue to sprout as the season progresses, they need to be removed as soon as you see them to avoid the plant’s energy being wasted on unnecessary growth and large numbers of tiny unripening fruits.  The many varieties of cordon tomatoes can be yellow, orange, red, striped, purple, ‘black’ and probably a few others I’ve not come across yet. They can be standard shape, beefsteak [ better used for cooking and preserving], plum,[ excellent for cooking and freezing], cherry plum and cherry [best eaten raw or in salads].

Ø  Bush - these plants are self-supporting so are better for growing outdoors. The side branches shouldn’t be removed and the plants will produce many trusses of smaller fruits. They can be anything from ½ metre to 2 meters tall [ sometimes higher in good conditions]. However, the small fruits can be hard to see behind the lush foliage and the fruits can rest on the ground with the lower trusses – resulting in dirty and slug eaten tomatoes. It will be necessary to put covering on the ground to prevent this. Do try Broad Ripple Yellow Currant – a Heritage variety giving a bounty of tiny but utterly delicious yellow fruits.

Ø  Dwarf – small varieties of bush tomatoes which don’t need support and are excellent for growing in pots at the back door or on patios.

The flavours can vary and will depend on the soil conditions, the amount of water and the amount and type of food they receive. There seems to be some evidence that the first truss to set [the lowest] will have the best flavour. However, while lots of water and lots of feeding will certainly improve the quantity of the crop, it is felt that it will also reduce the quality of the flavour.

Apart from old favourites like Ailsa Craig, Moneymaker, Alicante, Golden Sunrise, etc. each seed house will have a vast range of seeds available. It is best to read their description of the qualities of the different varieties and choose which is best for you. Why not try swapping a couple of plants with a neighbour to give you the opportunity of trying as many varieties a possible without spending too much money.

Alternatively, try a Heritage or Heirloom variety - old varieties with proven provenance. The Adopt a Vegetable site has an excellent range and Nicky’s Nursery does an Heirloom mix.

o   Harvesting and Storing

Tomatoes are now an important part of many well known dishes worldwide  - Spaghetti Bolognese, Lasagne, Chilli con Carne, Tomato Soup, many sauces and gravies, many Indian dishes and Asian dishes and, of course one of our most popular condiments – tomato ketchup.

They will keep in the fridge for a week, especially if picked slightly under-ripe and can still be used happily raw and in salads though, once cut, the flavour deteriorates rapidly.

If you are growing more than a couple of plants you will find that, once the crop starts producing fully, you will have many more tomatoes than you can easily use. Try freezing tomato pulp for use during the winter. Of course there are many recipes for tomato relish and chutney including for green tomato chutney for those tomatoes left at the end of the season when it becomes too cold to ripen them.

o   Nutritional Value of Tomatoes

Excellent source of	Useful Amounts	Traces
Vitamins A and C	Vitamin  K, potassium and fibre	Vitamins – E, thiamine, riboflavin, niacin, B6, pantothenic acid Minerals – calcium, iron, magnesium, phosphorus, zinc, copper, manganese
Tomatoes are low in sodium and very low in fat and cholestrol

o   Pests and Diseases

Ø  Blight – usually only on outdoor crops although in a particularly bad year plants nearest the open door of a poly-tunnel or green house can also be affected late in the season. With outdoor crops, ensure they are protected from the prevailing wind – that said, when I have grown tomatoes in my back garden which is protected on 4 sides, my tomatoes have still been affected by blight.

Ø  While you will have more chance of a longer harvesting period and a greater crop size with indoor crops you are also more likely to have to deal more destructive pests – woodlice, wireworm, slugs, red ant damage around the roots, white fly and that tenacious and relentless pest the red spider mite [they are not spiders but, are mites and they are not really red – more of a yellow orange colour but very tiny]. Tomato moths – which start as large green or brown caterpillars will cause huge damage to both leaves and fruit which, if left will encourage the growth of botrytis or grey mould.

All these problems might make it seem like tomatoes are just not worth the trouble but really, with reasonable care and attention they are one of the most satisfying and productive crops you can grow. The flavour of home-grown tomatoes far exceeds anything you can buy in shops; you don’t need to use any nasty chemicals on them to take care of them so, you know they are safe to eat; they are very cost effective; they preserve easily for use over the winter and the huge number of types and extravagant colours make them a decorative plant in your garden or allotment.

Home made Tomato Ketchup

2Kg ripe tomatoes ( 4½ lbs)                            2 – 3 fresh bay leaves - crushed

568ml white vinegar( 1 pt)                              piece of cinnamon bark

190g white granulated sugar ( 6oz)                2 – 3 cloves garlic - crushed

1 Tblsp. salt                                                     2 – 3 red chillies ( dried or fresh)

¼ - ½ tsp ground allspice                                ¼ - ½ tsp ground cloves

Large pinch coarsely ground black pepper                                                    

Method

1.      Wash and roughly cut the tomatoes and put in a preserving pan or large saucepan with the salt, bay leaves, cinnamon bark, crushed garlic cloves and vinegar (be fairly sparing with the salt at this stage – add more in the final stages as necessary).

2.      Add the chopped chillies. Take care with these, especially if the ketchup is for children ( I have used dried  Joe’s Long, grown indoors - which are medium heat)

3.      Bring to the boil then simmer gently until the tomatoes are thoroughly softened.

4.      In the meantime, sterilise the bottles or jars – keep hot in low oven.

5.      Remove the cinnamon bark and bay leaves then, sieve the tomato mixture through a coarse sieve – preferable nylon. Return the juice and pulp to a clean saucepan.

6.      Add sugar then ground allspice, ground cloves and black pepper gradually, tasting frequently to ensure the flavour is not too strong. Remember, when the ketchup is cold, the flavour will be somewhat milder. You may also want to add more salt if needed.

7.      Simmer the mixture until it starts to thicken. Don’t make it too thick at this stage as it thickens as it cools.

8.      Put the heated sterilised bottles/jars on a wooden surface and fill them with the ketchup while it is still very hot. Seal the jars immediately. This ketchup should keep safely for several months.

Extra Hot Home made Tomato Ketchup

2Kg ripe tomatoes (4½ lbs)                             2 – 3 fresh bay leaves - crushed

568ml white vinegar( 1 pt)                              piece of cinnamon bark

190g white granulated sugar ( 6oz)                5 – 6 plump cloves garlic - crushed

1 Tblsp. salt                                                     5 red Scotch Bonnet or Bird’s Eye chillies

¼ - ½ tsp ground allspice                                ¼ - ½ tsp ground cloves

Large pinch coarsely ground black pepper                                                                

Method

·         Wash and roughly cut the tomatoes and put in a preserving pan or large saucepan with the salt, bay leaves, cinnamon bark, crushed garlic cloves and vinegar (be fairly sparing with the salt at this stage – add more in the final stages as necessary).

·         Add the chopped chillies. Use gloves when handling or chopping the chillies.

·         Bring to the boil then simmer gently until the tomatoes are thoroughly softened.

·         In the meantime, sterilise the bottles or jars – keep hot in low oven.

·         Remove the cinnamon bark and bay leaves then, sieve the tomato mixture through a coarse sieve – preferable nylon. Return the juice and pulp to a clean saucepan.

·         Add sugar then ground allspice, ground cloves and black pepper gradually, tasting frequently to ensure the flavour is not too strong. Remember, when the ketchup is cold, the flavour will be somewhat milder. You may also want to add more salt if needed.

·         Simmer the mixture until it starts to thicken. Don’t make it too thick at this stage as it thickens as it cools and stir frequently to make sure the ketchup doesn’t ‘catch’ and burn.

·         Put the heated sterilised bottles/jars on a wooden surface and fill them with the ketchup while it is still very hot. Seal the jars immediately. This ketchup should keep for several months.

Freezing Tomatoes

1.      Use normal-sized or large tomatoes.

2.      Wash them and cut out the central cores.

3.      Put them into the largest micro-wave proof bowl you have which will fit into your micro-wave oven.

4.      Microwave on full power for 20 minutes.

5.      Remove, allow to cool slightly and lift off the skins. Pour off the excess juice.

6.      [my friend Philip, who gave me this method does not remove the juice. There is merit to both methods. For his – where the juice is included – the resultant pulp is less strong, is suitable for lots of recipes, including soup.]

7.      With my dryer method – it is more concentrated, the flavoursome juice has been lost, it is really too sharp and concentrated for soup but, is excellent for Italian dishes, it takes up less space in the freezer.

8.      Put the skinned tomatoes back into the bowl and microwave on full power for a further 20  minutes.

9.      Allow to cool. Pack into suitable, lidded, freezer containers (leave a space for expansion) and freeze.