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Summer is peak tomato-growing season in the UK – with long daylight hours and warmer temperatures, your tomato plants are likely thriving. To keep them healthy and productive through the hottest months, a little extra care goes a long way. Here are three essential tips to help you grow juicy, flavour-packed tomatoes this summer:

1. Water Consistently and Deeply 💧

Tomatoes are thirsty plants – especially in hot, dry spells. Water deeply at the base of the plant 2–3 times a week rather than giving them a light daily sprinkle. This encourages deep root growth and prevents issues like split fruit and blossom end rot.

👉 Tip: Water in the morning to avoid evaporation and reduce the risk of fungal diseases.

2. Feed Regularly for Fruitful Growth 🍅🌱

Tomatoes need a nutrient boost to support their energy-demanding fruit production. Start feeding with a high-potash tomato fertiliser (like tomato feed or seaweed-based fertilisers) once the first flowers appear, and continue weekly throughout summer.

👉 Tip: Don’t over-fertilise – too much nitrogen will lead to leafy growth but fewer fruits.

3. Pinch Out Side Shoots & Support the Plant 🌿🧵

If you’re growing cordon (indeterminate) varieties, pinch out the little shoots that grow in the joint between the main stem and branches. This helps the plant focus on fruit rather than excessive foliage.

Also, make sure your plants are well supported with canes or string to prevent them from collapsing under the weight of growing tomatoes.

👉 Tip: Keep lower leaves trimmed once the fruit begins to ripen, this improves air flow and reduces the risk of disease.

With the right care, your tomato plants will reward you with a bumper harvest full of flavour. Whether you’re growing in a greenhouse or a sunny patio pot, a little attention goes a long way!

When you think of tomatoes, you might picture sun-drenched Italian vineyards or sprawling Spanish farms. But the UK? Surprise — the UK has a rich, juicy tomato story of its own!

Here are three fascinating facts about British tomatoes that you probably didn’t know…

1. The UK Grows Over 70 Varieties of Tomatoes

Across the UK, over 70 different varieties of tomatoes are cultivated — from tiny sweet cherry types to huge, ribbed heritage beefsteaks. Many UK growers are now specialising in colourful and exotic breeds too: yellow, purple, even stripey green varieties are all being grown right here.

Some of the most sought-after “Mediterranean” tomato types are actually being grown in the balmy microclimates of places like the Isle of Wight and Kent!

2. UK Tomatoes Travel Less Than 50 Miles to Supermarkets

One major advantage of British tomatoes? Ultra-low food miles. A lot of British-grown tomatoes are harvested and in supermarket shelves within 24 to 48 hours — often travelling less than 50 miles from greenhouse to basket.

Why does this matter?

• Fresher flavour — you can taste the difference!
• Less CO₂ emissions compared to importing tomatoes from Spain, Morocco, or the Netherlands.
• Supports local farmers and sustainable growing practices.

3. British Tomatoes Are at Their Sweetest in Late Spring and Early Summer

Many people think August is tomato season, but British glasshouse tomatoes actually hit peak sweetness between May and July. This is thanks to the gradual build-up of sunshine hours in spring, combined with slightly cooler nights — a perfect combination that concentrates natural sugars without blowing out the acidity.

If you see British tomatoes labelled “vine-ripened” in May or June, grab them. They’re at their juicy, fragrant, best — perfect for slicing onto crusty bread, tossing into salads, or just eating like sweets straight from the punnet.

May is a fruitful month for tomatoes in the UK. The weather starts to warm up, the light stretches into the evenings, and the first real signs of tomato season start to show — whether you’re growing them yourself, shopping local, or just dreaming of summer salads.

Here’s what’s happening in the world of UK tomatoes this May!

1. Planting, Hardening, and Early Flowers

For home growers, May is a busy time. If you’ve started tomatoes indoors or in a greenhouse, this is when you begin hardening them off — gently introducing them to the great outdoors.

Top tasks in May:

• Move seedlings outside during the day, but bring them in at night if it’s still chilly.
• Prepare final growing spots — whether it’s a greenhouse bed, pots, or a sunny garden patch.
• Start staking or caging your plants now to support future growth.
• Some early varieties might even start showing tiny yellow flowers — the first promise of summer fruit!

The golden rule for May? No rushing. Tomatoes are warm-weather lovers, and a sudden cold snap can set them back badly.

2. The First Wave of UK Glasshouse Tomatoes

While outdoor tomatoes are still gearing up, British glasshouse tomatoes are already making their grand entrance.

Thanks to the protection of modern greenhouses — heated, ventilated, and perfectly lit — growers can produce sweet, ripe tomatoes earlier in the season. By mid-to-late May, you’ll start seeing British-grown tomatoes appearing in farmers’ markets and supermarkets.

What to look for:

• Vine-ripened tomatoes (fuller flavour, deeper red colour)
• Heritage varieties like Tigerella (stripy) and Black Russian (deep purple)
• Cherry and plum tomatoes bursting with early-season sweetness

Choosing local tomatoes now means fresher flavour and a lower environmental footprint compared to imported ones.

3. Flavour Is Building — But Patience Pays Off

In May, UK tomatoes are on the cusp of greatness. The increasing sunshine and longer days mean tomatoes are busy building up their natural sugars. The flavour will keep intensifying through June and July.

If you’re growing your own, now’s the time to:

• Water deeply and consistently (no letting them dry out then drenching!)
• Feed with a balanced fertiliser until flowers set, then switch to a tomato feed.
• Keep an eye out for pests like aphids — young plants are vulnerable.

Resist picking too early — the best tomatoes stay on the vine as long as possible, basking in that beautiful late-spring light.

There’s something a bit magical about May if you’re growing tomatoes — everything is waking up, the light is warmer, and your little seedlings are ready to hit their stride. If you want fat, juicy tomatoes this summer, May is the month to set the tone!

Here are three key things you should be doing right now:

1. Harden Off Your Plants Properly

If you’ve been raising tomatoes indoors or in a greenhouse, May is not the moment to rush them outside permanently.
Tomatoes need to be hardened off — meaning, slowly introduced to outdoor life.

• Start by putting your plants outside for a few hours a day in a sheltered, warm spot.
• Gradually increase their outdoor time over 7–10 days.
• Bring them in if there’s a cold snap — tomatoes are drama queens about chilly nights.

Hardened-off plants are stronger, less stressed, and way more likely to flower and fruit heavily later.

2. Feed Early — But Not Too Much

By May, your tomatoes are hungry. They’ve burned through the nutrients in their starter compost and are getting ready to power up with leaves and flowers.

• Start feeding once a week with a balanced fertilizer (equal parts nitrogen, phosphorus, potassium — look for an “all-purpose” or “grow-more” feed).
• Don’t jump too early into “tomato-specific” feeds (which are high in potassium) until your plants actually start flowering.
• Keep it light and regular — overfeeding now = lush leaves, but no tomatoes later.

Water first, then feed. Tomatoes absorb nutrients better when their roots aren’t dry and stressed.

3. Watch the Weather and Support Early

May weather can be unpredictable — warm and breezy one day, wet and windy the next.

• If you’re planting out, stake or cage your tomatoes as soon as they go into the ground or a pot. Don’t wait until they’re big — by then it’s messy and risks damaging roots.
• Keep an eye on the night temperatures. If it’s dipping below 10°C, throw over a fleece, cloche, or even an old sheet at night.
• Remember: wind is just as bad as cold. It bruises stems and dries plants out fast.

If you see your young tomato flowers starting to form this month, give the plant a gentle shake — it helps pollinate early blooms and boosts your first fruit set.

Easter is a time of renewal, celebration, and feasting with loved ones. While eggs, lamb, and sweet treats often take centre stage, tomatoes also have a special place in Easter traditions across different cultures. Here are three ways tomatoes play a role in Easter cuisine, that you may not have known!

1. A Symbol of Freshness & Rebirth

Easter falls in spring, a season of renewal, and tomatoes embody this perfectly. While they are a summer crop in many regions, the arrival of warmer weather brings fresh, vibrant dishes. In Mediterranean countries, Easter feasts often feature tomato-based salads and light, refreshing starters that highlight the season’s bounty. Dishes like tomato and burrata salad or bruschetta with basil and olive oil symbolize the freshness of spring and the joy of Easter gatherings.

2. A Key Ingredient in Traditional Easter Meals

In many cultures, tomatoes form the base of rich and comforting Easter dishes. In Greece, lamb in tomato sauce is a favourite, where slow-braised lamb is cooked with tomatoes, garlic, and warm spices. In Italy, tomato-based pasta sauces such as sugo al pomodoro or puttanesca are served alongside Easter roasts. These tomato-based dishes bring warmth, depth, and a comforting touch to Easter tables.

3. A Versatile Addition to Easter Leftovers

Easter meals often leave plenty of leftovers, and tomatoes help transform them into delicious new dishes. Leftover roasted meats can be tossed into a tomato-based pasta or soup, while extra boiled eggs from Easter celebrations pair beautifully with a fresh tomato and herb salad. The natural acidity and sweetness of tomatoes enhance flavours, making them the perfect ingredient for creative post-Easter meals.

While tomatoes may not be the first food that comes to mind when thinking of Easter, they play a vital role in adding freshness, richness, and versatility to the holiday menu. Whether in a light spring salad, a hearty braised lamb dish, or a creative way to use leftovers, tomatoes are a hidden star of Easter feasting!

April is a crucial month for growing healthy, productive tomato plants in the UK. With fluctuating temperatures and the transition from indoor sowing to outdoor growing, it’s important to give your tomatoes the right care. Here are three key things to focus on when tending to your tomato plants this month.

1. Start Seeds Indoors or Harden Off Young Plants

In the UK, April is still too cold for tomatoes to be planted directly outdoors. If you haven’t sown your seeds yet, you can start them indoors in seed trays or small pots, keeping them in a warm, bright spot (such as a sunny windowsill or a greenhouse).

If you’ve already got young tomato plants, hardening them off is essential before moving them outside. Start by placing them outside for a few hours a day in a sheltered spot, gradually increasing their exposure to outdoor conditions over 7-10 days. This helps them adjust to cooler temperatures and prevents transplant shock.

2. Provide the Right Growing Conditions

Tomatoes thrive in warm, bright conditions, so in April, keeping them in a greenhouse, polytunnel, or on a sunny windowsill is ideal. If you’re growing them in containers, ensure they have good drainage and nutrient-rich compost.

For those planting tomatoes in grow bags or pots, use multi-purpose compost enriched with organic matter. Keep the soil moist but avoid overwatering, as tomatoes don’t like sitting in waterlogged soil.

3. Feed & Support for Strong Growth

Tomato plants need the right nutrients to develop strong stems and healthy foliage. In April, use a high-potassium liquid fertilizer (such as tomato feed) once a week to promote healthy growth. If your plants look weak, a general-purpose liquid feed can help strengthen them before switching to tomato-specific feed when flowers start to appear.

As your tomato plants grow taller, start thinking about supporting them with canes or stakes to prevent them from toppling over. Tie the stems loosely with soft garden twine to keep them stable.

April is a critical month for tomato care in the UK, as plants transition from indoor growth to outdoor conditions. By hardening off seedlings, providing warmth and good soil, and feeding them correctly, you’ll set your tomatoes up for a strong and productive growing season!

Every year on April 1st, people around the world try to fool their friends with stories and jokes —but what if we told you that some of the craziest tomato “myths” are actually true? At R&L Holt, we love a good tomato tale, as you know from our previous blogs!

Today, we’re setting the record straight on some surprising tomato facts that are 100% real!

1. Tomatoes Used to Be Feared

Believe it or not, tomatoes were once considered dangerous! Back in the 1700s, many Europeans thought tomatoes were poisonous because they belonged to the deadly nightshade family. Some even called them “poison apples” after noblemen who ate from pewter plates (which contained lead) mysteriously fell ill after consuming tomatoes.

2. Tomatoes Are a Fruit and a Vegetable

You’ve probably heard the classic debate: Are tomatoes a fruit or a vegetable? Botanically, tomatoes are classified as a fruit because they develop from the flower of a plant and contain seeds—just like apples, oranges, and berries.

However, in 1893, the U.S. Supreme Court ruled that tomatoes were legally a vegetable because they are used in savoury dishes rather than sweet ones. So, while science says fruit, the law says veggie—talk about an identity crisis!

3. Ketchup Was Once Sold as Medicine

Think ketchup is just a tasty condiment? In the 1830s, some doctors believed tomato ketchup had medicinal properties! A physician named Dr. John Cook Bennett claimed that tomatoes could cure indigestion, diarrhoea, and even cholera. He even turned ketchup into a pill and marketed it as a wonder drug.

Which fact surprised you the most? Let us know!

Tomatoes are one of the most popular and versatile ingredients in the world, but there’s more to them than meets the eye! From their surprising history to their quirky scientific traits, here are three fun facts about tomatoes that might just surprise you.

1. Tomatoes Were Once Thought to Be Poisonous!

Can you imagine a world where people were afraid to eat tomatoes? Back in the 16th and 17th centuries, Europeans believed tomatoes were toxic because they belonged to the nightshade family—a group of plants that includes some poisonous varieties. Wealthy people who ate tomatoes off pewter plates sometimes got ill due to lead poisoning, which only fuelled the myth. Thankfully, tomatoes were later embraced as a delicious and safe food, and today, they’re a staple in cuisines worldwide!

2. Tomatoes Are Technically a Fruit

Botanically speaking, tomatoes are a fruit because they develop from a flower and contain seeds—just like apples and oranges! However, in 1893, the U.S. Supreme Court ruled that tomatoes should be classified as a vegetable for trade and taxation purposes. Why? Because they’re typically used in savoury dishes rather than sweet ones. So whether you call it a fruit or a vegetable, tomatoes remain one of the most delicious and debated foods in history!

3. There Are Over 10,000 Varieties of Tomatoes!

From tiny cherry tomatoes to massive beefsteak tomatoes, there are thousands of different varieties grown around the world! Some are deep red, while others come in yellow, orange, green, purple, and even black! One of the most unusual is the Blue Tomato, which has high levels of anthocyanins—an antioxidant also found in blueberries. Whether you prefer sweet, tangy, or rich flavours, there’s a tomato variety out there for everyone!

Spring is an exciting time for gardeners, especially if you’re growing tomatoes! As the weather warms up, it’s essential to give your tomato plants the best care to ensure a strong, healthy, and productive growing season. Here are three key tips to help your tomatoes thrive this spring!

1️. Choose the Right Planting Time & Protect from Late Frosts

Spring weather can be unpredictable, so timing is everything! Tomatoes are warm-weather plants, and they don’t do well in cold temperatures. Before planting outdoors:
– Wait until after the last frost—tomatoes thrive in temperatures above 10°C at night.
– If a late frost is expected, cover your plants with fleece or cloches to protect them.
– Start seeds indoors 6-8 weeks before the last frost to get a head start.

2️. Give Them Plenty of Sun & Nutrient-Rich Soil

Tomatoes love sunlight and nutrient-rich soil! To set them up for success:
– Plant in a spot with at least 6-8 hours of direct sunlight per day.
– Use well-draining, compost-enriched soil to provide essential nutrients.
– Add organic matter like aged manure or compost to boost soil health.

3. Water Smartly & Support Their Growth

Tomatoes need consistent watering and support as they grow:
– Water deeply but less frequently—about 1-2 inches per week, depending on rainfall.
– Avoid getting the leaves wet to prevent diseases like blight.
– Use stakes or cages to support the plants early on and prevent them from falling over as they grow.

By following these simple spring tomato care tips, you’ll set your plants up for a delicious and bountiful harvest!

As winter slowly gives way to spring, tomatoes follow their own rhythm, transitioning from the hardier imported varieties we rely on in the colder months to the fresh, homegrown options that define warmer weather. The change in seasons brings a shift in tomato availability, flavour, and ways to use them in our kitchens. Here are three things to know about tomatoes as they transition from winter to spring:

1. The Rise of Greenhouse-Grown Tomatoes

As winter fades, greenhouse-grown tomatoes become more abundant. These tomatoes are nurtured in controlled environments, where the temperature, humidity, and light are carefully managed. While they might not have the rich flavour of summer’s sun-kissed tomatoes, greenhouse-grown varieties such as vine-ripened and beefsteak tomatoes begin to show up in supermarkets around early spring.

These tomatoes often have a firmer texture and a mild, slightly tangy taste, making them perfect for dishes like fresh salads, sandwiches, or as toppings for pizzas. They are the bridge between the end of winter’s reliance on imported varieties and the fresh bounty of the spring harvest.

2. Early Spring Tomatoes in the Ground

While we may still be experiencing chilly temperatures in early spring, many farmers are starting to plant early-season varieties of tomatoes in greenhouses and polytunnels. These crops are protected from the cold and can begin to produce fruit in the more temperate conditions of late March to early April.

Early-season tomatoes, such as small cherry and plum varieties, are typically the first to ripen. They might not be as sweet as their summer counterparts, but their bright, tangy flavour adds a burst of freshness to dishes, like pasta salads, or even as a topping for toasted sourdough bread. As the days grow longer and sunnier, these tomatoes will gradually begin to develop that sweet, summery taste we all crave.

3. The Shift Toward Fresh, Seasonal Dishes

The transition from winter to spring also means the shift toward lighter, fresher dishes using seasonal ingredients. As early spring tomatoes become available, they begin to play a key role in meals that celebrate the changing seasons. Fresh tomato salads, vibrant salsas, and light pasta dishes are perfect for welcoming the arrival of spring.

This is also the time when tomatoes really shine in dishes like shakshuka (tomato and egg skillet), where their natural sweetness pairs beautifully with the richness of eggs and spices. As we move into spring, it’s the perfect moment to start incorporating more raw, uncooked tomato dishes that highlight their fresh, zesty flavour.

As we move toward the summer months, the best is yet to come!