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Yes, You Really Should Be Eating Winter Tomatoes

Yes, You Really Should Be Eating Winter Tomatoes

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Don't wait for summer. This cooking technique makes winter tomatoes perfectly tasty.

You don't have to be an award-winning restaurant chef to know that tomatoes in the winter are just sad—and rarely worth the money. They're pink, grainy, and as far from flavorful as concrete. After all, tomatoes bask in the summer's sun and warmth. They develop their deep flavor by spending hours ripening in the sweaty temps or long July days. Winter's chilly temps do absolutely nothing for these delicious fruits.

So am I telling you to avoid winter tomatoes entirely? Absolutely not. In fact, I'm about to show you the most delicious reason why you should be buying winter tomatoes regularly.

Eating healthy should still be delicious.

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This recipe is the sole reason you need to head straight to the tomatoes when you hit the grocery store next. Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness. You can serve these tomatoes as a simple side with a piece of beef or chicken and a whole grain, or you can get creative:

- Put all the roasted tomatoes in a bowl. Blend with an immersion blender until chunky or smooth (your preference). You have a homemade tomato sauce that's perfect on top of pasta, with fish, or as the base of a hearty tomato soup.

- Chop finely once cooled. Add minced onion and basil. Spoon atop whole-wheat baguette slices for a wintery bruschetta. Drizzle with a balsamic glaze or reduction.

- Chop cooked tomatoes. Add to cooked pasta for a couldn't-possibly-be-easier dinner. Be sure to save a bit of the pasta water when you drain your noodles, and then stir it back in when you combine the pasta and tomatoes. The water adds thickness and creaminess, which makes the tomato sauce velvety rich without calorie-heavy cream.

How to Make Stuffed Tomatoes

A summer tomato is a thing of incomparable beauty. Even the gnarliest scarred heirloom of late August tastes divine, sweet and acidic and intensely like a tomato—entirely different from the bland specimens we make do with the rest of the year. But even when they’re not quite at their peak, roasting them is an easy way to concentrate their flavor. And stuffing them is a good move in any case.

My grandmother used to hollow out raw tomatoes and pack them with cheese, which was a simple and delicious summer snack I don’t revisit often enough. I should, because eating as many raw tomatoes as humanly possible is the closest I come to participating in a summer sport, but aside from making sandwiches, tossing them in salads, and devouring them right out of hand with a sprinkle of salt, it’s nice to find other ways to enjoy them. Really good raw tomatoes make great edible bowls for all sorts of things, from tuna salad to Texas caviar. And baked stuffed tomatoes are also terrific.

They’re fairly self-explanatory and easy-going, but here are the basic steps.

How to make stuffed tomatoes:

1. Pick tomatoes that are large enough to easily work with (even once you cut the tops off) and that sit relatively flat so they don’t roll all over the place. That said, you can totally stuff tiny cherry tomatoes if you don’t mind the tedium!

2. Peel them if you prefer (but not if you’re baking). This is completely optional, but if you’re sensitive to the skins, cut a small x into the bottom of each tomato, gently drop them into a pot of boiling water for 30 seconds, then lift them out with a slotted spoon into a bowl of ice water. The skins should slip right off. This makes handling the tomatoes a more delicate operation, so be extra careful not to puncture their sides, and don’t stuff in too much filling lest it pull a Kool-Aid Man and burst right through. If you’re baking the tomatoes after stuffing them, skip this step, since the skin will help hold them together but be easy to peel away from each tomato once they’re cooked.

3. Carve the tops off and scoop the insides out. Think of each tomato as a mini pumpkin you can slice the top clean off (in which case, save the “hats” for A+ presentation), but if you want to keep more of the tomato intact, carve out a plug shape with a sharp paring knife, making it larger than the natural scar from where the stem was attached, but stopping short of the total circumference of the fruit. Use a spoon to scoop out the seeds and discard them (or save them to use as “tomato caviar”), being careful not to scrape too deep. You may need to use your knife to cut through the inner membranes attached to the walls of the tomato first if your spoon isn’t cutting it—but again, be gentle. Set the hollow tomatoes upside down on paper towels to drain the juice, or if it’s too tasty to waste, drain them over a rack set on a rimmed baking sheet so you can collect the nectar and add it to sauces, dressings, or drinks.

4. Stuff them! Use your spoon to gently pack in whatever filling sounds good to you, from herb-flecked cream cheese to raw corn and avocado. Or go with cooked ground beef or turkey, and/or cooked rice or quinoa, even crack an egg in there (if you’re baking them).

5. Bake them if you want to. While stuffed raw tomatoes are perfect during peak season, cooked stuffed tomatoes taste great even when the star ingredient isn’t all that stellar (but even better if they are ripe, of course). If you want to bake them, especially if you’re using wan winter tomatoes, roast the tomato “shells” on their own for about 10 minutes, then stuff them and finish baking, to ensure they soften and intensify in flavor. Sprinkling salt and pepper inside the tomato cavity before stuffing doesn’t hurt either.


  • green tomatoes (they should be firm and feel heavy in your hand)
  • salt
  • black pepper
  • sugar
  • 1 egg
  • 1 1/2 cups buttermilk
  • 1 1/3 cup all-purpose flour
  • 2/3 cup yellow cornmeal (you can use white cornmeal I prefer yellow)
  • canola (or peanut) oil

I haven&apost mentioned the amount of salt, pepper, and sugar, nor the amount of green tomatoes—this recipe can be used to fry just 2 or 3 tomatoes or to make enough for a crowd.

Seven Reasons Why You Should Avoid Restaurants

According to an Indiana Business Review article, individuals in the United States between the ages of 25-54 spend an average of $2833.00 each year on eating out (this is according to 2004 data). While the number is not surprising, it did get me thinking about personal finance and daily eating habits.

Given the current economy, many personal finance blogs and magazines are offering advice on money saving products, deals, coupons, investment strategies, etc., but I’ve yet to see a piece on the importance of NOT eating out often. Consistently dining out is full of hazards including:

  1. Eating out is a colossal waste of money (most food and beverage items have a huge markup).
  2. Eating out is not healthy (you don’t have direct control over ingredients nor the amount of fat, salt, etc. used in the cooking process note there’s no implication that fat and salt is bad for you, but I’m suggesting the person eating the food should have direct control over all ingredients).
  3. Eating out, often, leads to a reduction in the quality of ingredients used/consumed (unless, of course, you’re eating at a three star Michelin restaurant each night that fact is that most American who eat out aren’t dining at Daniel).
  4. Eating out is a waste of time (think about the process: figuring out where to go, figuring out how to get there, waiting for your food, leaving a tip/paying, getting back to your home/apartment, etc.).
  5. Eating out is lazy (going to a restaurant other than for a special event breeds the type of behavior that is all about immediate satisfaction).
  6. Eating out can rob you of personal time with family and/or spouse (think about the teamwork needed to prepare a nice meal – it’s the kind of behavior that makes families and couples bond).
  7. Eating out does not allow one to build leftovers into his/herweekly food planning process (read: do not buy lunch at work!).

Many people make statements like, “I don’t know how to cook” or that “cooking is hard” in response to eating out often, but cooking quality meals is NOT hard (see my getting started to cooking at home guide here) and after you’ve been doing it for a while you can get really efficient at putting together healthy and great tasting meals (including food for lunch at work the next day). Some folks will make the argument that eating out is also about the subjective experience of being waited on, experiencing new foods and flavors, and a break from cooking at home and I can certainly understand this argument.

Easy recipes adopted for cooking at home:

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Classic Italian Salad Dressing or Vinaigrette Recipe We're usually a bit more refined here at&hellip

I view homemade roasted peppers as the ultimate condiment that is to say, you can include&hellip

I like using our oven as often as possible during the winter months because not&hellip

There are a bunch! In addition to the tweaks I mentioned up above, I suspect a number of you will want to know how to make it GF. Yes, you can absolutely make it without the bread. it's not the same stew, and not really ribollita, but it is still wonderful - just bump up the amount of beans you use (both the whole & mashed). I like to add a bit of lemon zest to each bowl for a bit of brightness, and because I can't help myself. And I also like the saltiness of a few olives alongside the kale, so that's a little bonus as well. I'll also drizzle a little thinned out pesto on top if I have it on hand, or, an herb oil made by pureeing olive oil, a couple garlic cloves, parsley, and marjoram together.

This is a freezer friendly stew. I like to make an extra-large pot of it, let it cool, and transfer it to freezer-safe containers. It's good for a month or so frozen. If I know it's a pot primarily bound for the freezer, I sometimes hold off on adding the bread. I'll add it when I reheat later. But really, you can do it either way.

I hope you love this, and I hope you make it. It has all the good stuff in one pot. Enjoy! -h

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Self-sufficiency beckons

Domestic goddess rating: 10% (gardener not cook today) Five-a-day: 5/5 Food miles: about 40

On the menu: Toast, jam & juice (breakfast) re-heated paper pie and peas (lunch) roast pork, greens and roast potatoes (supper – mmm hmmm)

I’ve been down at the allotment all day today, drawing fresh inspiration from my new-found seasonal eating fetish. Until now things have been a bit ad-hoc on the grow-your-own front: I’ve just grown more or less what I felt like growing, the usual spuds, peas and beans plus a couple of tomato plants and a courgette or two.

But now I’ve realised I need to get serious. There are so many things which aren’t readily available in the shops that I should be churning out from the allotment by now – purple-sprouting broccoli is on its way, but my output of sprouts, savoy cabbage, spring greens, root veg and indeed anything that’s worth eating at this time of year has been pretty pathetic.

Not for long. I’ve already got a few seeds sprouting in the greenhouse, and for once I intend replacing the ones which either don’t germinate or get munched by slugs. I usually put up with the diminished harvest if I lose a few plants along the way: but this time I can’t afford to – the aim is to supply the amount that we’ll be eating. I’ve worked out roughly how many cabbages and parsnips we’re likely to get through in their season – yes, it really does get this detailed – though sprout plants and PSB is a bit more hit-and-miss, so I’m going to try a row of each and see if that gives us too little, too much or about right and adjust accordingly. And I will get around to planting out those rhubarb plants I currently have languishing in pots – next year I’ll be forcing one so that I’ll never have to miss out on those gorgeous pale pink shoots again.

Little did I realise that eating seasonally is one step along the road towards self-sufficiency. I’ve always been very sceptical of ideas that you can be completely self-sufficient: but the year I manage to feed my family from my own efforts is the year I’ll know I can be truly proud of myself.

The Best Authentic Greek Stuffed Tomatoes-Gemista

It is not possible to talk about tomatoes, the Mediterranean diet and Greek food without mentioning Gemista (or Yemista). Gemista are vegetables usually tomatoes, bell peppers, zucchini and eggplant filled with rice (sometimes with ground meat) and baked in the oven. Gemista translates as “ones that are filled”. And as I mentioned earlier my mom’s gemista happen to be my favorite food.

Now I need to mention that yes, this recipe has a lot of olive oil for non-mediterranean standards, but don’t let that scare you.

As with most people’s favorite foods, this is also a comfort food for me, but as opposed to many comfort foods this one is healthy. At first glance you may think it’s a starchy dish, but once you take a look at this recipe you will notice that there are plenty of vegetables, to be exact, for each gemisto you eat you get almost 2 servings of vegetables. Why? Well the rice itself is mixed with some more vegetables in fact you only eat about a ¼ cup of rice per serving.

Now I need to mention that yes, this recipe has a lot of olive oil for non-mediterranean standards, but don’t let that scare you. First of all there is plenty of olive oil left in the pan so unless you drink it or mop it up with bread you won’t be getting all those calories. Secondly, as I have mentioned the beauty of the lathera-Greek vegetarian dishes with moderate starch and a good amount is olive oil is that you actually end up with a moderate amount of calories because the vegetables hardly add any calories to the meal.

Now as I said my mom’s gemista is my favorite food, I don’t order gemista when I’m out because none of them will compare. These are truly the best (and I don’t say that lightly). Here is why:

How to Make the Best Greek Stuffed Tomatoes- Gemista

  • The rice is cooked until it is very soft not al dente and so are the vegetables. My mom says that if the gemista look too pretty they probably won’t taste good. And she is right, whenever I see nice bright looking gemista that have kept their shape, the vegetables are somewhat hard and so is the rice, making for a tasteless and boring dish. Also, do not pre-cook the rice, the whole point of cooking together is that the rice absorbs all the flavors of all the other ingredients,
  • She only fills them with rice, not ground beef. It is a summer dish beef would just make it heavier and add calories.
  • She mixes the rice with a bunch of herbs, which makes them super tasty.
  • There is olive oil in this dish and it is important that you use it, otherwise you won’t get this melt-in-your mouth sensation. Trust me. I recently saw a recipe for gemista on the site of a popular US NYC newspaper that used only 3 tablespoons of olive oil, that will not work, you’ll end up with a hard, tough and dry gemisto.
  • She cooks potatoes with them. By adding potatoes you actually have a whole meal fit to serve guests.
  • And did I mention that this recipe has no animal products, so perfect for vegans too!

Ok this is my mom’s famous recipe, it will take you about an hour to do the prep, so you are better off making a big batch, these last 2-3 days and they taste better the next day.

This dish is a lathero and it is enjoyed best at room temperature with feta. I don’t eat it with bread, as there is the rice and potatoes, but most Greeks do.

Superfood Recipes to Try Now

by Jill Nussinow, MS, RD, AARP, January 10, 2020 | Comments: 0

Ken Wiedemann/Getty Images

En español | You've heard of “eating the rainbow” when it comes to getting lots of nutritional variety in your diet. Although that goal may seem easier when you're knee-deep in summer greens and produce, winter provides its own bounty of immune system boosters — right when cold and flu season means you really need them.

High on the list? Winter squash, sweet potatoes, carrots, beets (and don't forget their greens) and many green vegetables. Cruciferous veggies, such as cabbage, brussels sprouts, broccoli, kale, collards, turnips and rutabaga, are at their best in winter, when they've had a bit of cold exposure when they are grown.

The exceptions to the rainbow rule are onions, garlic, turnips and cauliflower, all of which boast nutritional benefits, especially onions and garlic. They are known as alliums. Also including leeks, shallots, chives and green onions, alliums have a sulfur-containing compound that is naturally detoxifying and anti-inflammatory. Plus, a single cup of chopped onion provides 20 percent of your daily value of vitamin C. Both vitamins A and C are important for your immune system, and other winter produce provides more of each. Yellow or deep-orange vegetables, such as winter squash and sweet potatoes, contribute vitamin A, and one cup of red cabbage provides 43 percent of the daily value of C — at just 20 calories.

Herbs and spices contain powerful antioxidant compounds, along with adding flavor and, sometimes, color (think chili powder, turmeric and curry powder, which contains turmeric). Try using just a little as you cook vegetables even one-quarter to one-half teaspoon goes a long way to boosting health.

With all of its antioxidant activity and super nutrition, winter produce is ripe for the picking. Enjoy the variety to avoid that feeling that there's nothing to eat in winter. Here are some recipes to help you relish eating the rainbow.

Herb-Roasted Root and Other Vegetables

This is a satisfying and easy dish to make, with a pleasant aroma that fills the house. I make it whenever I want substantial leftovers to eat throughout the week. Use any root vegetables that you like, such as rutabaga, kohlrabies, leeks and shallots. Make sure to use only white or gold beets, if they are available, as red ones will color your entire dish of vegetables unless you find a way to segregate them. If you have brussels sprouts, try adding them to the mix. A key to good roasting is to give the veggies some space in the pan. In fact, it's better to use two dishes than to overcrowd one. Switch positions in the oven halfway through if you use two dishes.

  • 2 onions, cut into quarters
  • 10 cloves garlic, unpeeled
  • 2 cups carrots, peeled and cut into 1- to 2-inch pieces
  • 3 small turnips, peeled and cut in half to about 2-inch pieces
  • 1–2 regular, Japanese or purple sweet potatoes (not yams), peeled and cut into 3-inch pieces
  • 1 to 2 cups winter squash, peeled and cut into 2-inch cubes (or use precut fresh squash, but not frozen types)
  • 1 1/2 cups crimini or shiitake mushrooms, cut in half
  • 1–2 white, gold or red beets (see note above), peeled and cut into quarters (optional)
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Salt and pepper, to taste (optional)
  • 3 sprigs rosemary or 1 to 2 teaspoons dried
  • 3 sprigs thyme or 1 to 2 teaspoons dried

1. Preheat the oven to 425° F.

2. Combine all vegetables in a large glass baking dish. Add the olive oil, vinegar, salt and pepper, and toss well.

3. Add the herb sprigs or dried herbs. Cover the dish. Bake for 40 minutes. Remove the cover and see if the vegetables are cooked through. Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the sprigs of herbs and peel the garlic if you intend to eat it. Serve hot.

©2019 From The Veggie Queen: Vegetables Get the Royal Treatment, Jill Nussinow, MS, RD

Nutrients per serving: 241 calories, 7 grams total fat (saturated, 1 gram trans fat 0), 42 grams carbohydrates 15 grams total sugars (0 added sugar), 5 grams protein, 8.4 grams fiber, 154 milligrams sodium, 0 milligrams cholesterol

Cabbage and Red Apple Slaw

This recipe takes just a few minutes to make using a food processor. Since cabbage, apples and carrots are almost always available, you can make this anytime, but it's especially refreshing in the winter, when green salad may not seem as appealing and lettuce can be expensive. It's also terrific to bring to potlucks. And if you want to make it even easier, just buy a 14-ounce bag of prepared coleslaw use half or more with the carrot and apple plus the dressing. Voilà!

  • 1 1/2 pounds red cabbage, finely shredded
  • 1 medium red apple, grated
  • 1 large carrot, peeled and grated
  • 1 1/2 tablespoons maple syrup
  • 2 to 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt

1. Quarter the cabbage, removing and discarding the central white core. Shred the cabbage by cutting very thin slices along the length of each quarter or use the thin slicing blade of your food processor. You should have about 6 cups. Place the shredded cabbage in a large bowl. While your processor is out, use the grating blade for the apple and carrot, or grate by hand.

2. Toss in the carrot and apple.

3. In a small jar, combine the maple syrup, vinegar, mustard and salt. Shake vigorously and pour over the cabbage. Mix well. Taste and add more vinegar if desired.

4. Refrigerate for at least half an hour before serving.

©2019, From The Veggie Queen: Vegetables Get the Royal Treatment, Jill Nussinow, MS, RD

Nutrients per serving: 73 calories, 0 grams total fat (saturated fat 0, trans fat 0), 18 grams carbohydrates, 11 grams total sugar (3 grams added), 2 grams protein, 3 grams fiber, 297 milligrams sodium, 0 milligrams cholesterol

Fabian Plock / EyeEm / Getty Images

Curried Greens With Chickpeas

This recipe is perfect with the sweet collard greens you find in the winter. Instead of using lentils or split peas, which were in my original version and which would take longer to cook, here we use canned chickpeas, a pantry staple. If you don't like spicy food, leave out the chili. Any leftover tomato paste or canned tomatoes can be easily frozen for later use. I freeze tomato paste in 1- or 2-tablespoon amounts in ice cube trays. Or buy tomato paste in a tube, which keeps a long time in the refrigerator. The recipe yields an ample amount, which can be frozen to enjoy later.

  • 2 teaspoons oil, optional
  • 2 cups onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 6 cloves garlic, minced
  • 1/2 medium hot chili, such as jalapeño or serrano, minced, or 1/4 teaspoon hot chili powder or cayenne
  • 1/2-inch piece fresh ginger, minced or grated to equal at least 2 teaspoons, or 1/2 to 1 teaspoon ground ginger
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 pound greens, such as collards (12 large leaves, stems removed) or kale, or a combination of greens, chopped very finely (such as you often find in chopped frozen spinach) to equal 6 cups, or a 16-ounce bag washed, chopped greens, thick stems removed
  • 1 can low-sodium chickpeas, rinsed and drained
  • 1 cup low-sodium vegetable stock or water
  • 1 cup fire-roasted or regular diced canned tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon lemon zest

1. Heat a nonstick or regular sauté pan over medium heat. Add the oil and let sit for 30 seconds. Add the onion and carrot and sauté for 1 to 2 minutes. Then add garlic, chile or cayenne, ginger, cumin seeds, curry powder and turmeric sauté for about 30 seconds until fragrant. Add the collards, chickpeas, and stock or water.

2. Cook for 5 to 7 minutes until the collard greens turn bright green. Add the tomatoes and tomato paste and stir well. Simmer for 2 to 3 more minutes until the mixture has some liquid but is not soupy.

3. Add the lemon zest and stir well. Serve hot over rice, quinoa or your favorite grain.

To pressure-cook, sauté the first ingredients, as stated above. Add the stock, stir well, and then add the greens and chickpeas. Add the tomatoes but do not stir. Cook on high pressure for 3 minutes and quick release. Remove the lid, carefully turning it away from you. Stir in the tomato paste. If the mixture looks too soupy, cook on low sauté for a minute or two. Add the lemon zest.

©2019 Jill Nussinow, MS, RD, Adapted from Vegan Under Pressure, Houghton, Mifflin, Harcourt

Nutritients per serving: 211 calories, 3 grams total fat (.4 gram saturated fat, 0 grams trans fat), 38 grams carbohydrates, 10 grams total sugars (0 added sugar), 12 grams protein, 13 grams fiber, 387 milligrams sodium, 0 milligrams cholesterol

Tali Aiona / EyeEm / Getty Images

Savory, Raw Kale Salad

This recipe is easy to make, and you'll get a great dose of greens. Use your favorites types, or use what's on hand. The only limit to what goes into this salad is your imagination. If you don't want to deal with whole leaves of kale, you can buy the baby kale and use that. It usually comes in a 5-ounce package, and you can use all of it. You'll notice the greens shrink by about half when they are massaged with the tahini, miso and lemon juice. If you are eating this solo, make half a batch, although it will last in the refrigerator for a day or two.

  • 1–2 bunches kale, collards or other greens, washed and spun dry, or a 5-ounce package of baby kale
  • 2–3 teaspoons raw tahini
  • 1 tablespoon lemon juice
  • 1–2 teaspoons miso or Bragg Liquid Aminos
  • 1 to 2 cloves garlic, minced or pressed
  • 1/4 cup raw red or yellow onion, thinly sliced
  • 1/2 avocado, cut into chunks (optional)
  • 2 to 3 tablespoons sunflower seeds, raw or toasted

1. Remove leaves from large ribs and slice thinly, or use baby kale. Put into a large bowl. Add the tahini, lemon juice and miso. Put your hands into the bowl and massage the greens until they are wilted, about 3–5 minutes. Add the garlic, onion and avocado. Stir well to combine. Sprinkle with the seeds. This dish tastes best when eaten immediately.

©2019, Adapted from Nutrition CHAMPS: The Veggie Queen's Guide to Eating and Cooking for Optimum Health, Wellness, Energy and Vitality, Jill Nussinow, MS, RD

Nutrients per serving: 294 calories, 19.8 grams total fat (saturated fat 2.4 grams), 25 grams carbohydrates, 5 grams total sugar, 12 grams protein, 11 grams fiber, 278 milligrams sodium, 0 milligrams cholesterol

Questions & Answers

Question: How often should I water a tomato plant when there are tomatoes already on the vine?

Answer: Water the same as you always did. But once tomatoes are on the vine, it is important that the watering stays consistent. Dry spells followed by a lot of water can make the tomatoes crack.

Question: I have a pot which allows me to water my tomatoes from the bottom. The soil tends always to be damp. How do I know it’s not too wet?

Answer: If you have a pot that allows you to water from the bottom, I assume you have a tray that holds your pot and that it has drainage holes at the bottom? If this is the case, you can not over water because the soil will only absorb water until it is wet and not completely saturated (diffusion). But, I would not want my soil to be completely damp, because I would rather have my tomato plants grow roots deep into the pot in search of water so that they have a strong foundation and don&apost fall over when they begin fruiting. More importantly, the more the roots spread, the more nutrients they can absorb.

Question: I’m growing two tomato plants, both in pots. The new flowers seem to be drying up before forming any fruit. Am I waiting too long to water? And I do water at the base of the plant and some of the lower leaves yellow. Does this sound like I’m not watering enough? And what do you recommend for maintaining or adding nutrients to the soil?

Answer: It&aposs really hard to say without looking at the plant. Let&aposs try and help you out here:

Are the leaves of the tomato plant drooping before you water them?

If yes, is this during the hours of really bright sunlight? If you answered yes again, do your leaves get back to usual in the evening? If the leaves are getting back to their usual state in the evening, it&aposs just a defense mechanism that the leaves are drooping. However, if your leaves are drooping and they stay that way, it&aposs an indication that the plants need some water.

Also, most plants tend to protect their flowers and fruits, and so the leaves would be affected before the flower. Therefore, I can say with a high level of probability that this is not a watering issue.

Also, I am not sure how experienced a gardener you are. Do not take this to heart if I treat you as a newbie. But, the petals of a flower do drop off before the fruit can grow. If it&aposs just the petals dropping off, don&apost worry.

Also, all the flowers on your plant should not be dropping at the same time. If all of them are falling off at the same time, it&aposs definitely got something to do with an external phenomenon, watering could be one of them. A lack of nutrients in the soil usually results in a lower quantity of flowers and fruits or no flowers at all. It&aposs unlikely that the flowers will grow and then fall off.

But during the flowering phase, it is recommended that you add phosphate and reduce the amount of nitrogen you feed your plants. Check out this article for more information on nutrition at different stages of tomato growth:

Question: My potted tomato plants have done much better since I started watering them every day to the point that I see water in the drip pan. Here in the pacific northwest (west of Seattle, Kitsap Peninsula ) we have had a hot, dry spring & summer. Temps have begun to cool down so should I change my watering regimen?

Answer: I do not think you need to. When it comes to containers, this is, in my opinion, one of the best ways to do things. I personally choose to water from the top, the way you are doing it only when the plant is freshly transplanted. But, after the plant has a secure foundation and begins to grow, I water from the bottom by pouring water in the tray and letting it diffuse up the soil, this encourages the plant to grow deeper roots.

Question: Can I have your opinion on a 1/2 gal/hour dripper for 30 minutes, twice a day for a potted tomato plant growing in Atlanta?

Answer: I do not live in Atlanta, so I can&apost tell you how much water a plant there needs. Also, two pots in the same room with similar tomato plants could need different amounts of water. Find out what works for that pot by watering and letting the water drain out. Do not let water stay in the collection tray. Also, before your next water make sure the top of the soil is not moist. Let it dry out a little before you water again.

Question: Do all types of tomatoes need to be watered the same way?

Answer: Pretty much, yes. Keep an eye on the soil moisture and you&aposre good.

Question: My tomato plant is in a container. Can I place my plant in the garage while gone for a weekend?

Answer: This is kind of a hard question to answer without knowing more about the condition of the plant and your garage. I would rather place it in your bedroom or some other place where there is a window and some sunlight. If not, a weekend is not that long and two days in the dark would hopefully not kill the plant. I strongly advise against it, but if you have no other option, risk it.

Question: My large cherry tomato plant is in a hanging basket. It seems to be root bound. Would it be safe to repot it to a larger pot? Its hard to water since its so root bound

Answer: Of course, you can transplant it to a larger pot. Just make sure that the plant goes in along with the soil from the current hanging basket. Also, do not break many roots, you could try and separate the roots to loosen them up. But this is done best when the soil is dry. Look up a video on Youtube on transplanting grown plants.

How to Preserve Cherry Tomatoes (my favorite way!)

You will need:

– Cherry Tomatoes (duh, Shaye)

1. Con your husband into harvest all the cherry tomatoes. Ahem. Then, give 'em a quick wash and pop the green tops off.

2. Place on a large baking sheet. Or two… or three…

3. Place the baking sheet(s) into the oven. Pop it on to 300 degrees.

4. Roast the cherry tomatoes until they are slightly deflated, wrinkled, and browned on top. About 2 hours.

5. Let the tomatoes cool. Then, transfer to a mason jar or freezer container and pop 'em in the freezer for long term storage.

Here they are in all their frozen glory:

Shaye, you've shown me how to preserve cherry tomatoes. But how can I use them? I hear you whimpering.

To which I respond, go make you some homemade pizza crust and scatter some roasted cherry tomatoes over the top. Or just think about in February, when you're cold and dreary, popping some of these morsels into a warm pasta dish. Wouldn't that cheer up your tastebuds? They can be used in a million ways – just use them to replace canned tomatoes in any of your recipes. Booya.

I really like this preservation method for a few reasons. For starters, roasting the tomatoes really brings out a sweetness in the tomatoes and adds a ton of flavor. It's a worthwhile step, as opposed to just freezing the tomatoes which can leave them a bit watery and bland. For two, you can do it with a lot or a little. Some people don't have a massive enough quantity of tomatoes to can quart after quart with – with this method, you can roast and freeze the cherry tomatoes as you harvest them. No minimum requirements or huge messes to clean up – just a simple and easy way to enjoy tomatoes all through the year.

It's not rocket science. But it is life on the farm. And it's what my days have been full of!


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  2. Thorp

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