Start seeds indoors a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden about 2 feet apart. Use stakes, cages, a fence or trellis to tie tomatoes up as the grow. Keep plants watered during dry periods. Harvest when tomatoes are fully red and firm but before they split.
Note: some varieties are not red, so harvest when they have reached their visible maturity, whatever color that may be.
Choose plump tomatoes with smooth skins and free of blemishes and cracks. Store tomatoes at room temperature until they are fully ripened, but out of direct sunlight. If you need to keep them beyond this point, put them in the refrigerator.
Wash and remove stem. Slice, wedge, or cube depending on how you will use them. They are great raw on sandwiches and in salads. They are also used raw or cooked as an ingredient in many recipes.
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