Harvesting a crop of ripe, juicy tomatoes is one of the highlights of the gardening year.
To get the most from your plants, it pays to know which type you are growing and their particular requirements. Get to know some of the tomato varieties you can grow on our Plant Finder.
One thing that can spoil your tomato crops is blight, a fungal disease that thrives in warm, humid conditions. Consider growing blight-resistant tomato varieties to help avoid it.
For full advice on growing tomatoes, both indoors and out, check out our tomato grow guide.
Discover eight tips for boosting your tomato harvests, below.
On tall tomatoes (vines, cordons, indeterminates), pinch out the sideshoots that appear between the main stem and leaves every few days, to concentrate growth on fruit production. You don't need to do this for bush or trailing varieties.
Large cordon varieties need a stout stake or other strong support. Keep typing the main stem to the support as the plant grows. Bush tomatoes benefit from a short central stake, plus several encircling canes connected with string, to keep fruit off the ground.
It's essential that tomatoes are watered regularly. Too little means fewer, smaller fruits and nutrient deficiencies, while too much 'dilutes' the flavour. An uneven water supply causes split skin, which can go mouldy. Water in the morning, pouring directly onto the roots.
As cordon tomatoes mature, the lowest leaves turn yellow and should be snapped or cut off to improve air flow and help control disease. On all types, regularly remove any dead or yellowing leaves, without completely defoliating the plant.
In late summer, cordon varieties should have the main stem 'stopped' (cut off) to avoid wasting energy on the production of late fruit that won't have time to develop. Let four fruit trusses form on outside plants (six on indoor plants), then pinch out the growing tip.
Ripe tomatoes come off easily when gently lifted and twisted. Don't leave ripe fruits on the plant or they'll soften, split and rot. At the end of the season, green fruits can be harvested and kept in a warm, dark place to ripen.