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.
