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The English word tomato comes from the Spanish tomatl, first appearing in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.

The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma’s gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten

Start with great tomatoes and the right cut. You’ll get the best results if you buy ripe tomatoes at a farm stand or farmers’ market or get them from your own garden. They’ll be the tastiest and juiciest, since they’ve been picked at their ripest. How you cut the tomatoes is important, too. A half-inch dice is the perfect size, because it will give you a juicy sauce while maintaining the integrity of the tomatoes.

Add a good amount of olive oil. The oil serves a double purpose here. First, it combines with the juices drawn by the salt to make the sauce. No oil means no sauce, just tomato juice. Second, a good fruity extra-virgin olive oil will lend its rich flavor to the dish, giving it lots of body and depth.

Toss the sauce with hot pasta. This is key: The heat of just-cooked pasta helps release the flavors in the tomatoes and creates a better integrated dish than if you mixed the sauce with cold pasta. Please send your review to Indo Munch

The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century. For more information http://www.indomunch.com

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Fred Mitchell


First off don’t crowd your seedlings. If your going to use seeds and start them in the same container make sure they are spread out. Then as soon as they start developing their first true leaves move them to 4 inch pots. I prefer to start my seedlings indoors in individual containers under fluorescents. Just grab a pack of colored solo cups to do the job.

Secondly at first your seedlings are going to need plenty of direct light. This is why I start them indoors. Just get a 20 watt fluorescents and get it as close as you can without burning the plants (If you can leave your hand under the light without it getting to hot your okay). Put that light on a timer 18 hours on 6 hours off to get your plants started. Also put a small fan on them so they sway in the wind. 10 Minutes a day is enough, this will help them get sturdier.

While your seedlings are developing cover your soil in some red plastic for the earth to heat up beneath. This will help the roots grow quicker getting you earlier harvests in the season. Once their ready to get in the dirt bury them up to the top few leaves, new roots will come off the parts that are in the ground and it will give them a strong base for larger plants.

If it is already warm out mulch then to keep a warm soil but if you are still experiencing cold spurts hold off on mulching so the sun can heat up the soil each day. This is a good trick for peppers also.

After you get your plants growing you need to trim your plants. Remove your bottom leaves as these will be small fruits anyways and then your plant can focus on the tops. This also helps prevents fungus from growing as the early leaves are the ones that usually will have fungus problems.

Lastly remember to water regularly so you plants get used to a cycle. This will let your plant use its energy to grow fruit instead of just trying to survive its environment. I hope these tips will help you with your tomato grow.

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Check out this composting toilet system. Fairly simple to set up and run with so many benefits to be gained for your garden. Makes you wonder why we spend millions pumping this great resource into ponds, landfill and out to sea. …