How to Grow Tomatoes from Seed
Starting Seeds Indoors
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Begin seeds 8–12 weeks before your last expected spring frost.
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Plant seeds about ¼ inch deep in moist seed-starting mix.
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I prefer to sow directly into 2-inch pots, filling them only halfway with soil so I can add more later.
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Keep containers in a warm place.
Seeds usually germinate in 7–14 days. After about 3 weeks, seedlings will develop their first true leaves.
Strengthening Seedlings
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Once true leaves appear, top up the pots with soil so that only the leaves remain above ground.
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Burying the stems encourages seedlings to grow additional roots, making stronger plants.
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If roots begin to crowd the pot or grow through the drainage holes, transplant into larger containers.
Transplanting Outdoors
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Move seedlings outside only after all danger of frost has passed.
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Choose a sunny spot with rich, moist soil.
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Plant seedlings deeply, burying the stem up to the first set of leaves. This will encourage even more root growth.
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Water thoroughly at planting and add a stake or support immediately (installing supports later risks damaging roots).
Caring for Tomato Plants
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Water deeply but infrequently—about once a week, or when soil feels dry.
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Prune regularly:
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Remove branches that don’t bear flowers or fruit to direct energy into productive growth.
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Watch for shoots (“suckers”) sprouting from the base or between stems. Most should be removed, but you may leave one or two if the main stem produces few fruits.
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Harvesting Tomatoes
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Pick tomatoes when fully ripe. Harvesting regularly encourages more flowers and fruit.
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Plants will usually keep producing until fall frost.
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To extend the season:
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Remove supports and lay plants down, covering them with clear plastic to protect from frost.
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Alternatively, harvest all remaining fruit—including green tomatoes. Store them in a warm, dry place indoors; they will ripen off the vine, though not with the same flavor as vine-ripened fruit.
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Why Homegrown Tomatoes Taste Better
Store-bought tomatoes often lack flavor because they are picked green, then ripened during transport or storage. This makes them easier to ship, but sacrifices taste. Homegrown tomatoes, ripened naturally on the vine, have a richer flavor and sweetness that no supermarket tomato can match.
