Tomatoes are prone to attack from a variety of pests, most of which can be warned off by careful inter-planting with marigolds, chrysanthemums and certain herbs.

Pest vulnerabilities:

• nematodes: (pull plants immediately at end of season and remove from garden, many nematodes and their eggs will be trapped in the roots and removed; plant resistant varieties, alternate cropping areas with French Marigolds (Tagetes patula) in one half of the garden the first year, and in the other half the second year. Plant marigolds no more than 7 inches apart in any direction for complete coverage.),
• caterpillars: (treat with Bt, predatory species such as syriphid wasps, praying mantis),
• aphids: predatory beetles (lady bugs, for instance), predatory wasps, chili pepper sprayed on foliage (discourages many chewing / sucking insects)
• Rodents & birds: most often when these are taking a chunk out of the tomato, they are simply thirsty. Supply water in shallow dishes nearby to reduce the problem. A rodent infestation may call for more drastic measures, but an occasional spray of “Habanero rat repellent” can be effective without loss of life, although it may be a while before their taste buds recover.

Mode of eating fresh:

Tomatoes are eaten in both the ripe and the unripe stage. Refrigeration reduces flavor. In the green state they are justifiably famous when dusted with flour or cornmeal and fried in oil, shortening, lard or butter. In the ripe state they are well known for use as a sliced accompaniment to meats, on sandwiches, or in salads. Then, too, they make great eating right out in the garden – bring a salt and pepper shaker with you for an exquisite explosion of taste. As sauces (including catsup), they can be added to other dishes to add a bold flavor. In the dried form, they can be powdered or added intact to increase the tomato taste of dishes or to add a visual impact. On interesting twist is to eat dried tomatoes just like other dried fruits. Not only are they actually sweet, but they are loaded with vitamins and lycopene.

Mode of preservation:

Tomatoes can be canned whole, in sauces, in relishes, as juice or paste. They can be frozen whole after blanching and peeling or after cooking to a sauce consistency. They are also easy to dry, whether in the sun or a dehydrator. To dry, simply wash, drain, slice lengthwise and place in a dehydrator or out of doors, protected from bugs by screening. Pack in a poly bag when fully dry (break, not bend).

Nutritional value:

Tomatoes are not just good, they’re also good for you. A single cup of raw tomatoes provides over 50% of the recommended daily allowance of Vitamin C and almost 25% of the RDA of Vitamin A, as well as a host of other vitamins and nutrients, including iron, folic acid, potassium, calcium, bone-enhancing Vitamin K and even lycopene, the photosensitive chemical that gives tomatoes, strawberries, and carrots their distinctive colors … and cancer preventative powers.