The history of the Tomato The tomato, a native of the Americas, was initially cultivated by Aztecs and Incas as early as 700 A.D. Europeans first became aware of the tomato when Conquistadors brought back seeds from Mexico and Central America in the 16th century. Tomatoes soon became popular in the Mediterranean countries of Spain, Portugal and Italy. However, it was not so readily accepted as it traveled north. In particular, the British and American Colonists believed it to be poisonous since it belonged to the deadly nightshade family. It wasn't until the early 19th century that Creoles in New Orleans began using tomatoes in gumbos and jambalaya's. By 1850 the tomato was an important produce staple in the United States and is considered today to be the most popular American vegetable. The Tomato is a Fruit From a botanical perspective, tomatoes are a fruit. A fruit is the edible part of the plant that contains the seeds, while a vegetable is a herbaceous (non-woody) part that can be eaten without processing (i.e., edible roots, leaves and stalks).So why is it believed to be a vegetable? In 1893, in order to protect US tomato growers from overseas competition, the Supreme Court ruled that the tomato was a vegetable allowing tomatoes to be subject to import taxes. (At that time fruit was not subject to import taxes.) How to Ripen Picked Tomatoes Depending on variety, ripe tomatoes should be completely red or reddish-orange in color. They will have an earthy, sweet aroma and give slightly to gentle pressure.
To ripen tomatoes, place them in a fruit bowl or paper bag. As the fruit ripens, it emits ethylene gas which speeds up the ripening process. Placing unripe tomatoes in with ripe tomatoes, apples or bananas also speeds ripening because ripe fruit gives off a greater amount of ethylene gas than unripe fruit.
Fresh tomatoes are tastiest when served at room temperature. Tomatoes will lose their flavor when refrigerated so if you must refrigerate, do so only for a few days. Never refrigerate tomatoes that are not fully ripe because cold temperatures stop the ripening process. Types of Tomato Fruit (Beefsteak, Cherry, Paste and Standard)There are four basic types of tomatoes: Beefsteak tomatoes are the enormous tomatoes typically used on sandwiches or for baking. They can weigh between 10 ounces to 2 pounds Cherry tomatoes grow in bunches like grapes. They can be round or pear-shaped and are perfect for salads. Paste tomatoes are plum-shaped. They are more 'meaty' than other tomato varieties which makes them an excellent candidate for sauces.
Standard tomatoes are round. They are typically used for soups and salads. Growth Habit Tomato plants come in either bush or vine form.The bush varieties are called determinate. They grow to a height of 18 inches to 3 feet, produce fruit at the end of their branches and do not require staking. They typically produce one large crop of fruit. Determinate tomatoes are primarily paste varieties.The vine varieties are called indeterminate. They grow and produce tomatoes until frost kills the vine. Indeterminate tomatoes produce fruit clusters along their stems. They require stakes or cages to keep the plant from sprawling on the ground. Cherry and large salad varieties generally make up this group. Tomatoes prefer a rich, well-drained soil with a pH range between 5.5 and 7.5. Choose a location with at least 6 hours of full sun and protection from strong winds. Black walnut trees produce a chemical that wilts tomatoes. Do not plant tomatoes near black walnut trees or use a mulch containing black walnut woodchips or bark. Planting 
Staking Indeterminate (vine) tomatoes are suitable for staking. When staking a tomato, the vine should be pruned to a single or double stalk. Staking provides several benefits; - upward-growing plants will product more pounds of fruit than unstaked plants.
- tomatoes will ripen earlier.
- the plant will receive better air circulation reducing the chance for disease.
- fruit held high above the ground is protected from dirt and slugs.
Stakes should be six to eight feet long and sturdy (at least two inches in width). Set stakes at the same time you plant your tomatoes to avoid root damage later on. Place the stake three inches from the plant on its north side to avoid shading the plant. To provide stability in strong wind, sink the stake one to two feet into the ground. For ties, use coarse twine or another bulky material that will not to cut into the stem. As the plant grows, tie it to the stake every 12 to 18 inches. Pests - Cutworms attack the lower stems of tender, young plants. Wrap a 2-inch wide by 12-inch long piece of newspaper around the base of the plant. The bottom of the newspaper should be just below the soil level. By the time the newspaper dissolves, the stems of your tomato plant will grow large and tough enough to withstand cutworm attacks.
- Hornworms consume both leaves and fruit. If you see one, remove it by hand immediately because a hornworm can eat an entire tomato plant by itself in one day. If you see a hornworm with small, rice-shaped eggs attached to it, leave it alone. These are the eggs of braconid wasps. The wasps lay eggs on the hornworm and the larva burrow into the critter to feed. The hornworm will soon die and more beneficial braconid wasps will survive to protect your garden.
- Whiteflies suck the juices out of foliage leaving behind tiny yellow spots called stippling. Try controlling whiteflies with a daily hard blast from the hose. If that doesn't work, attach yellow sticky tags to each plant (whiteflies are attracted to yellow).
Watering Tomato plants need 1 to 1-1/2 inches of water each week. To prevent fungal diseases, water in the morning and avoid wetting the foliage. Mulch around tomato plants to maintain consistent moisture. Moisture consistency helps prevent cracking and blossom end rot. FertilisingFertilize your garden before planting tomatoes and again when the fruit first sets. Don't over fertilize your tomatoes. Too much nitrogen will encourage lush foliage, but produce little fruit. For best results, fertilize once a month with a 5-10-10 fertilizer. | 
Tomato Care 
