Days to Harvest: 55 to 75 days.
Temperature: Warm season, 70° to 80° F.
Companions: Carrots, onions, basil, oregano, parsley, carrots, marigolds, garlic, celery, nasturtiums, and borage.
Avoid Planting Near: Corn, fennel, peas, dill, potatoes, beets, collards, kale, kohlrabi, cabbage and rosemary.
Preparation: Start seeds indoors. Transplant when danger of frost is past.
Planting: Set stocky transplants in ground, covering stems so that only two or three sets of leaves are exposed. Plants should be staked.
Spacing: 30 inches between plants, 4 feet between rows.
Water: 1 inch a week.
Harvest: Pick firm but fully vine-ripened fruit.
Tips: If transplants are leggy, plant horizontally. Roots will form along buried section of stem and produce a stronger plant. Keep harvested tomatoes in shade. Light is not necessary for ripening immature tomatoes.