Tomato Plant Types - Vine Tomatoes Or Bush Tomatoes

Vine tomatoes are also known as indeterminate tomatoes or sometimes cordon tomatoes. These are the varieties that need to be pruned in order to limit the growth to a central stem consisting of around 4 to 6 trusses.

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This is achieved by pinching out or pruning the side shoots and then, when there are the required amount of trusses, the main stem is cropped off at the top. If you don't do this then you will end up with an indeterminate amount of growth with lots of small fruit that is unlikely to ripen. The plants will also be prone to problems as the side shoots will run along the ground where they can pick up and are likely to contract disease.

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Another way of controlling the growth of these plants is to cultivate them in pots or grow bags, but as one would expect growing in containers is a little more labour intensive particularly when it comes to a watering system.

Bush tomatoes are the alternative tomato plant and are known as determinate because their growth is self limiting and as the name suggests are bush like in appearance.  The main disadvantage with this type of plant is that they tend to produce all their fruit within a very short time frame producing a short lived glut of tomatoes. Not great for the home gardener as you can end up with lots of tomatoes you cannot use fresh and have to turn to ways of preserving the fruit such as making chutney for instance.

For this reason many home gardeners tend to stick to the vine tomatoes that fruit regularly over the whole season, particularly when they have a reasonably long summer period.

Tomato Plant Types - Vine Tomatoes Or Bush Tomatoes

Visit Growing Red Tomatoes for more tips and advice on tomato growing in a greenhouse and to get access to expert advice that could double or triple the size of your crop of tomatoes.

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Marinara Sauce, Or "Sailor Sauce" It Is A Simple Italian Sauce Flavored With Tomatoes, Garlic & Herb

Marinara Sauce: This is a really simple sauce, and it is meant to be simple, as most Italian sauces. This sauce is traditionally flavored with tomatoes, garlic, and herbs. The translation of Marinara or "Marinaro" means Sailor, and thus means Sailor Sauce. There are several different variations of this sauce, and they are easy to make, and just as popular. There is a Cacciatore sauce and, a Pizzola sauce which I are at the bottome of this recipe.

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The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic, or as one of my chef instructors would say toes of garlic 4-5 lbs of fresh tomatoes, the best and ripest you can find, cut into 1/2"-3/4" pieces 1/4 - 1/2 c up fresh basil depending on your taste or love of basil, chopped, or chiffonade Salt and Pepper to taste = the level of salt or pepper you want in your sauce

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Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or it to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic. You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. Then you will add your fresh basil and stir. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.

If you would like to put a full meal together. I suggest while your sauce is simmering, add a pot of water to the stove and start over a high heat. Bring the water to a boil, and before you add the pasta you prefer add a generous amount of salt to the water. Add your pasta, and stir to keep it from sticking. While your pasta is in the boiling water you will have about 7-10 minutes of free time to get a salad ready and possibly some garlic toast. I hope that you enjoy this recipe it its very easy, and it is fresh, and much better than a jar sauce. It will show those that matter most, that they are special, and that you cared enough to make a great family meal. Enjoy.

I am going to list 2 other variations of this sauce one is a Pizzola, and the other is a Cacciatore.

This is a Pizzola Italian sauce and will be great for any type of pasta dish. It is very simple to prepare and will be a definate hit for a family meal.

Ingredients you will need:2 T of Olive Oil ,2 Cloves of Garlic , 4-5 Lbs of the freshest Tomatoes you can find , 2 T of fresh Basil for garnish , 2-3 T of dried Italian herb mix= Rosemary, Thyme, Basil, Oregano , 1 tsp of crushed Red Pepper flakes , 1/4-1/2 shredded Parmesan Cheese for garnish

Lets make Pizzola sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or for the garlicit to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic, and add your dry herbs and spices. . You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.

The Cacciatore sauce is just another variation of the Marinara sauce. If you have looked at my Marinara recipe the cooking principles are the same, other than a few additional ingredients.

The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic sliced thin, or as one of my chef instructors would say toes of garlic. 1 red and 1 green bell pepper, thin sliced with the stem and pith removed, no seeds. 1 can of slices button mushrooms, or 4-6 ounces of fresh button mushrooms if you prefer fresh ones. 1-1/2 to 2 tsp of dried Italian spice blend which is oregano, basil, thyme and rosemary. 4-5 lbs of the freshest tomatoes you can find cut into 1/2 - 3/4" cubes with all of the juice. 2 T of fresh basil, thin slices or chiffonade. Salt and Pepper to taste = the level of salt or pepper you want in your sauce

Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your bell peppers, and mushrooms and saute for around 3-4 minutes, do not burn them just lightly saute. Then add your garlic, and saute for around 15-30 seconds. If you burn them it will make your sauce taste bitter, so be careful not to over cook. You want a very small amount of color, or them to look translucent, or tender. Add your tomatoes with all of the juice from them, and your herbs and stir. You will bring to a simmer, which is a very low bubble in the pan, if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 45 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then add some of the 2 T. of basil from your ingredients list, on the top of the sauce, on your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.

Marinara Sauce, Or "Sailor Sauce" It Is A Simple Italian Sauce Flavored With Tomatoes, Garlic & Herb

Chef Shelley Pogue, Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef for Vertical Sales and Marketing, San Ramon, CA.

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