Tomatoes can come in a variety of shapes, colors and sizes. A garden rarely offers greater rewards than the sweet taste of such ripe, homely beauty. Here are six tips for growing them.

What is your type of tomato?

Determinate (or bush) tomatoes are grown to be compact, with the tallest determinate varieties reaching just 1.2 metres.

• The smaller ones will grow happily in pots, and determinate varieties often mature early and require very little staking.
• Commitment? All tomatoes ripen at about the same time, then the plants die.
• However, vigorous determinants like “Celebrity” will often reappear if you prune the plants back by half.

Indeterminate (or vine) tomatoes continue to flower and produce fruit as long as the plants are healthy.

• They tend to have very long branches that require strong staking, but they taste great.
• Among the most popular indeterminate tomato varieties are “Better Boy” reds and hybrids and cherry tomatoes such as “Sweet 100.”

1. Plant seedlings

Plant wilted seedlings in rows, as tomatoes root in buried sections of stems.

• Place the root ball on its side in a rectangular hole dug to a depth of at least 15 centimeters.
• Hold the stem upright while covering the root ball and bottom of the stem with soil.

2. Protect tomatoes from aphids

Wrap your plants in aluminum foil, shiny side up.

• In cold climates, radiant heat reflected from the leaf will accelerate fruit ripening by about two weeks.

3. Compensate for flowering decline

Flower drop often occurs in cold, wet weather or on hot, windy days.

• On a warm, calm, dry day, aid pollination by gently shaking the plant or lightly tapping its stake.
• Welcome the large bumblebees with open arms: they are excellent pollinators.

4. Sprinkle with sugar

When the fruits begin to show color, add a tablespoon of sugar to your water; the tomatoes will be softer and juicier.

• But take it easy: Minimizing water when fruits ripen accentuates their flavor.

5. What happens to old varieties?

Old historic varieties, prized for many years, have earned their place in the pantheon of tomato flavors.

• However, very few old varieties are resistant to common diseases and are rarely as productive as hybrids.
• If you are selecting old varieties, choose names known for their ability to grow well in the region.
• Local greenhouse growers are often a good source of heirloom tomato varieties suitable for the region.

6. Fertilize your tomatoes

Good fertilizers for tomatoes are low in nitrogen, because too much nitrogen promotes leaf growth and makes the fruit taste watery and bland. Creative gardeners have discovered other tricks to satisfy tomato appetites.

• Epsom Salts:  Each week, add 15 ml (one tablespoon) per 12-inch-high portion of your tomato plant to four liters (one gallon) of water and pour it all over. The magnesium in Epsom salts is a good nutritional supplement.
• Banana Peels:  If buried at the bottom of a tomato planting hole, fresh banana peels act as a slow-release fertilizer and provide potassium and trace elements.
• Eggshells:  Every week or two, crush eggshells in a blender and add them to the water for your tomatoes, about six shells per liter (one quart). The extra calcium helps leaf tips and flower tips grow and prevents them from rotting.