After nurturing the seedlings and young plants, potting out, eluding both early and late blight, and lots of watering, it’s time for the reward–vine-ripened tomatoes.
Some gardeners adopt a practice I gather is used in commercial greenhouses–removing all or most of the foliage from the tomato plants once they’ve set enough fruit. The thinking is there is no further purpose for the leaves, and some of them may be yellowing, so off they come. I’ve never done this. At this stage I do cut the tops off the plants because there’s no point in encouraging them to bloom and set new fruits that will never amount to much before season’s end. I may clip off leaves that are shading fruit clusters, but that’s about it. And I reduce watering to every other day instead of daily. More about the foliage removal issue may be found HERE.
Then it’s just a matter of harvesting the tomatoes as they ripen. If cold and rain arrive while there are still green tomatoes, I pick them all and ripen them in the house. I wash the green tomatoes in soapy water, rinse and let them dry, and then set them out on trays and keep an eye on them. I’ve had home grown tomatoes as late as Christmas time using this technique.
If I have enough red tomatoes at once, I make salsa. Here is how I do it: Cut up 4, 6, 8, or however many tomatoes you have for the purpose. I chop them up quite finely because I don’t remove the skins. Put tomatoes in a pot and add one finely chopped nectarine. Simmer on medium heat, uncovered, until the consistency suits you. In the meantime, mince an onion and several garlic cloves, as well as whatever kind of hot pepper you prefer. Including the pepper seeds increases the hotness, so discard them if you prefer a mild salsa. Saute the onion, garlic, and pepper in olive oil until limp but not browned and add to the tomato mixture in the pot. Add a teaspoon or so of salt and simmer until it looks right. If you like cilantro, chop up a handful and add it after removing the salsa from the stove. Allow to cool, and enjoy with whatever type of corn chip you prefer. Keeps well in the fridge (but that’s not usually an issue).
Notes: I prefer a cooked salsa to uncooked. The texture is better and the flavours blend together more thoroughly than if left raw. Adding the nectarine was something I tried on impulse a couple of years ago. It improves the flavour, in my opinion, but it is optional. Finally, I have nothing against cilantro, but don’t usually have any on hand, so it’s optional for me.