Good tomato fertilizer is organic. Artificial fertilizer (especially nitrogen-containing fertilizer) gives less flavor to tomatoes than organic fertilizer. We saw this happening very clearly in our pot tomato nursery.
Cooking the tomatoes low and slow in olive oil and heavy seasoning will concentrate their flavor, drawing most of the water out. Drizzle your tomatoes with olive oil and generously season with salt and pepper, then roast in a 200-degree oven for about an hour to an hour and a half.
Lemon and vinegar lift the flavor of tomatoes.
"A tomato high in sugars and low in acids has a sweet taste. If a tomato is low in both acids and sugars, it has a bland taste. The preferred flavor for most people results from high levels of acids combined with high level of sugars to balance the taste."
Great companion plants for tomatoes include garlic, onions, chives, lettuce, basil, and sage. Garlic is especially good because it is a powerful insect repellent, so it not only helps the tomato fruits become more flavorful and robust, it tends to repel both aphids and tomato hornworms.
Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic.
Good tomato fertilizer is organic. Artificial fertilizer (especially nitrogen-containing fertilizer) gives less flavor to tomatoes than organic fertilizer. We saw this happening very clearly in our pot tomato nursery.
Watery, tasteless fruit is due to overwatering.
Adjust the flavor balance of your sauce: If too tart or acidic, add 1/4 tsp. sugar and stir well. If too bland or sweet, add 1/4 tsp. red wine vinegar and stir well.
Flavor: Tomato paste is more concentrated, so it has a more potent flavor. You need significantly less tomato paste (than sauce) to get that tomato flavor you want.
The reason baking soda works so well against tomatoes with high acidity is due to the fact that baking soda is an alkaline. Essentially, this means that baking soda works to neutralize acidic compounds. It works at a scientific level to balance out the acidity, thus restoring canned tomatoes to a more appealing flavor.
Squeeze in tomato paste, flavor-booster extraordinaire.
Let's say you don't have time to simmer your sauce (or you've reduced it yet it's still lacking oomph), add a dollop or two of tomato paste, which is.... just super-duper concentrated tomatoes!
In tomato fruit (S. lycopersicum), malic acid, citric acid, ascorbic acid, tartaric acid, and glutamic acid are the major organic acids, of which malic acid and citric acid are the predominant compounds affecting fruit flavor and palatability [34, 35].
Step 2: Sweeten Your Tomatos
Second when tomatos begin to appear and are about 1 inch in diameter lightly sprinkle baking soda around each plant to make them sweeter. Repeat this process again when tomatoes are about half grown.
Agricultural extension specialists in New Jersey report that an experiment there using seawater on tomatoes also yielded better flavor. Just as important, says Klee, is the soil. He recommends planting seedlings in rich soil with lots of organic matter, or compost.
Salt the tomatoes before combining them with other ingredients, letting them drain in a strainer or colander for just 15 or 20 minutes. You'll simultaneously intensify their flavor and ensure that the only liquid in the bowl is your dressing of choice.
You also can roast them, bake them, simmer them or stir-fry them to drive off water and concentrate their flavor. For particularly lackluster tomatoes, slowly roast them, then pair them with ingredients that wake them up, like tomato paste (to up the savoriness) and white balsamic (to brighten).
If you're using a plain tomato (marinara) sauce, stir in seasonings to add extra flavor. Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options.
Select varieties that are grown for flavour. Avoid storing home grown tomatoes in the fridge as this reduces the unique home-grown flavour. Harvest fruit at their ripest and be rewarded with flavour like nothing else.
It's true that a lot of salt can be bad for plants, but several studies and taste tests have shown that tomatoes grown with salty, brackish water end up tasting better. You don't have to live near the ocean to try it for yourself; SEA-90 is an organic fertilizer with sea salt that you can try adding to your plants.
Add Some Baking Soda
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
If your soil is well-balanced and composted, you can use fertilizers with NPK of 4-6-3. If your soil lacks nitrogen, use a more balanced fertilizer, such as a 10-10-10 NPK ratio, when plants are still developing. Opt for a fertilizer with lower nitrogen levels before the plants start fruiting.
Basil. Since a lot of dishes that include tomatoes also use basil for seasoning, it seems like they should be grown together in the garden as well. Many gardeners believe that basil grown as a companion plant will enhance the flavor of the tomatoes.
Tomatoes are prone to magnesium deficiency later in the growing season, which can show with yellowing leaves and diminished production. Ultra Epsom Salt treatments at the beginning of their planting and throughout their seasonal life can help to prevent and remedy magnesium deficiency in your tomato plants.