A ripened Celebrity tomato waiting to be picked from the vine.
A ripened Celebrity tomato waiting to be picked from the vine.

Today’s post is dedicated to our most beloved fruit – The Tomato! Yes, scientifically speaking, the tomato is a fruit, although we like so many others consider it a vegetable too :).  No matter what you call them, tomatoes are delicious, nutritious and have thousands of uses fresh, frozen and canned – making them the perfect plant to grow in the garden!

Tomatoes are truly the most important crop we grow.  Not just because we love to eat them – but because they are also the main ingredient in many of the canning jars we fill our pantry with each year from the garden.  Salsa, pasta and pizza sauce, tomato juice, ketchup and sun-dried tomatoes are all canned each year from our tomato crop – providing us year round with great tasting food from the garden.

So what are some great varieties to grow?  And what types do best for roasting, canning or eating fresh?  Well, here is a little info to help you through tomato land:

Heirloom Varieties: The Perfect Fresh Tomato

brandywine tomato
The Brandywine heirloom tomato

There is a big push today for heirloom tomatoes – and for good reason – they have amazing flavor, taste and texture.  In general, heirloom tomatoes are old-time tomato seed varieties that are open pollinated, have been passed down from generation to generation – and have unique and special characteristics.  Some of the more popular – like Brandywine, Black Cherry, Mr Stripey, Green Zebra and Lemon Boy – are grown and coveted by many gardeners for their intense flavor.  They are the perfect fresh tomato for salads, hamburgers – or to slice and eat!

The rich texture of the brandywine
The rich texture of the Brandywine

There are some drawbacks however to be aware of when growing them. They are not going to be as hardy as most of today’s hybrid varieties that have been bred for higher yields and disease, wilt and bug resistance. Some gardeners who are new to growing heirloom varieties become disappointed when they plant a whole area of heirloom tomatoes – only to see them produce fewer tomatoes and die off earlier due to disease.

If you want to can and preserve in larger quantities – you  will also want to plant some of today’s newer varieties that have some disease resistance and higher yields.  As an example – our La Roma sauce tomato that we plant for canning our salsa and sauces may be a modern hybrid, but organically grown, the taste is still light years above anything we could ever buy “fresh” in a store or supermarket.

Here are some of the hybrid and resistant varieties that we grow for canning and preserving:


Celebrity tomatoes on the vine
Celebrity tomatoes on the vine – they are a versatile tomato – great for slicing, eating and canning.

The Celebrity and Rutgers are two great choices for a slicing tomato.  They seem to always have perfectly round fruits that fill up a bun or sandwich.  They also both have a  great juice to flesh ratio.  The Big Beef and Beef Steak varieties do well for slicing too.

Salad Tomato:

Everyone knows the “cherry” and “plum” tomatoes that have become so popular on salads, or for simply popping in your mouth to enjoy.  There are hundreds of versions, but the “cherry 100” and “sweet 100” have always performed well for us.

Another favorite among tomato aficionado’s is the Campari Tomato.  It is a little larger than the cherry or plum types (about golf ball size), but it is super juicy with a high sugar content for great flavor.

Cherry tomatoes are a great add in when making juice
Cherry tomatoes are a great add in when making juice

We tend to grow our cherry and plum tomatoes in large pots on the patio and keep them out of the garden.  For one, they make a great potted plant and it makes it easy to pick them for salads or to eat. Second – the plants grow so large and produce so much – they are hard to keep control of in the garden. They also tend to overpopulate the ground below with hundreds of seeds that keep coming back the next year – making weeding and issue – and planted pots eliminate that.

If you do become overrun with a supply of them – they are great to add to your juicing operation.   Although small, the high liquid and sugar content make them good for juicing.

Making Tomato Juice:

Speaking of juice, we make and certainly go through a lot – usually to the tune of a couple of quarts a week year round.    You can certainly use any tomato variety when juicing – but our favorite is to use a mixture of La Roma and Celebrity Tomatoes to create the perfect juice.  The Celebrity contains a lot of juice and it is balanced with the thicker meaty style of the La Romas.  The result, a really great tasting juice with good texture.  See our Hot and Spicy Tomato Juice Recipe

Sauces and Salsa’s

Picante Salsa - one of our favorites to make and eat!
Picante Salsa – one of our favorites to make and eat!

We can a lot of sauce and a lot of salsa – and for us, as we stated earlier – nothing can beat the La Roma tomato as the main ingredient.  The plants are hardy, with thick and meaty fruits that cook down into a great sauce.  The meaty texture also lends itself to a great salsa tomato. The chunks stay firm and meaty.  Our La Roma Plants are big producers too – we grow 24 plants and usually harvest a good 30 to 40  pounds of tomatoes per plant.

You can see our recipes here for our Picante Salsa and Pasta Sauce.

Success In Growing Tomatoes

Proper watering and good soil can make for a big tomato crop
Proper watering and good soil can make for a big tomato crop

You can check out our previous post on How to Grow Great Tomatoes for more information – but in general – tomatoes love sun and warm humid nights.  They also need a fair amount of water – so make sure they are getting a good 1″ of water per week.  As an extra tip – make sure to add a few crushed egg shells to every planting hole. The added calcium will help to avoid black rot and wilt on your tomatoes throughout the season.

Happy Gardening – And Enjoy Those Tomatoes!

Mary and Jim

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9 thoughts on “All About Tomatoes – Growing, Eating and Canning

  • June 20, 2014 at 8:20 am

    Good morning! First of all…LOVE your site! Thanks for all your helpful info!
    In my garden the tomatoes are turning black on the bottoms. I planted them with egg shells, banana peels, and some coffee grounds. They are so healthy!……but, there is black bottoms to some of them! Ugh! Calcium, I know…or, we have had a lot of rain before. But no rain for a week now. But blackbottms. How do I add calcium..can I use Epsom salts?

  • May 26, 2014 at 9:25 am

    just got on your site. I love it.

  • May 30, 2013 at 1:28 pm

    Been gardening tomatoes for years… last year I did plum for sauce.. and still have a number frozen.. this year I am trying Big Boy and patio.. they are going into pots tomorrow.. as it has been too cold this year up to now.. along with peppers, zucchini, yellow squash, cucumbers and green beans. maybe a few eggplants.. always add eggshells and coffee.. and always have a ton of tomatoes..

  • May 25, 2013 at 10:31 pm

    Just found your site… LOVE IT! I also follow 100 days of real food, which was my inspiration to switching to “clean” “unprocessed” foods. Thanks for more ideas and inspiration!

  • May 24, 2013 at 6:43 am

    I’ve never canned tomatoes before but this year I am going to give it a try. I love tomatoes and I put them in about everything I cook. And I LOVE salsa so I am going to give that a try to. I didn’t relize that certain tomatoes were better for canning. I’m not sure what type that I have growing, next years crop I will have to pay attention what I buy. I have always put my cherry tomatoes in the ground, so next year will try them in a pot.

    Signing up for your gardening tips, liking on FB, and following on Twitter, so I don’t miss any of your gardening tips. Now off to check out the ton of information I see on your blog. Thank you for sharing!

  • May 22, 2013 at 7:40 pm

    I tried a few varieties this year and had limited success which I mostly attribute to the no dig garden beds still breaking down (low nitrogen). I grew German Johnson, one of the ancestors of the Mortgage Lifter, Siberian tomatoes of which I had several seeds packets given me years ago and also red and yellow tommy toes. The tommy toes were amazing flavoured and prolific particularly in light of their poor soil. The German Johnson were ok but I wouldn’t rush to plant heaps next year. They did have a great flavour though. The Siberian tomato works well for our climate as they will tolerate some frost and have a very short growing season but I am unimpressed with their flavour. I suspect they are not heirloom. We also had 2 amish paste tomato plants given us by a friend and the few tomatoes we got from the plants were lacklustre to say the least. The tommy toes will be replanted next year for sure but I am not sure which way we will go next year. Most definitely though, heirloom. It’s all about the flavour for me. 🙂

  • May 21, 2013 at 12:01 pm

    We have a few tomatoes plants that the leaves have curled in. We were wondering what could be wrong, is it a fungus and what can we do that is still organic. Oh, by the way they do have buds on them.

  • May 21, 2013 at 11:27 am

    Just potting up my tomato seedlings, hoping for a good Fall crop in the low desert of S. Calif. Not many types will thrive here; but this year I’m trying Roma, Early Roma, San Marzano; and for slicing – Super Souix, Siberian, First Lady, Cherokee Purple; for hardy cherry – yellow pear, chocolate cherry, and jelly bean. I’m determined to master growing tomatoes despite the harsh climate.

  • May 21, 2013 at 9:51 am

    Can you tell my approximately how many roma tomatoes are in a pound and/or how to weigh my tomatoes? I notice that most recipes for canning will say X amount pounds of tomatoes.This is my first year canning and I don’t want to mess anything up. Thanks so much.

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