“You’ll have fresh homegrown tomatoes in the winter.” That was the claim to an idea for growing tomatoes from cuttings taken from one’s garden during September. The slip of paper had been on my desk since last September. For some reason, I just didn’t believe it could really be as easy as cutting some tomato vines, bringing them in to a sunny window and long about December, picking ripe fruits for supper.

As it turns out, I was wrong. In my disbelieving state of mind, I put the question to fellow GRIT Bloggers and found out lots of people do this sort of thing all the time. And, so you can get a clear picture of how it is done, here are some instructions from them.

“Yes, tomatoes root easily. Just take a cutting, place in moist potting soil, keep moist, it’ll take root. Can use a little dusting of root hormone, or not. Grow as usual. I’ve also rooted tomatoes from leaf cuttings on soilless media. A tad more involved. I would recommend indeterminate varieties, as they don’t quit producing if you have to keep them inside extra long. Also you must harden off cuttings grown inside much more than little plants in the spring.” Richard, via email.

“The sucker limbs root pretty easily-make sure when rooting not to use city water.” Glen, via email.

“I do it every year for late summer succession of plants. Every time I plant tomato plants, I cut most of the suckers. No matter how I try, I miss a few and they get large (more than 12”). When I cut those I pinch off any blooms, stick them in water for a while, and keep them in a bright shady place until roots form. I plant them in good potting soil in pots until they make some growth. Then plant them out. Pretty simple. Those September tomatoes are really good when the May plantings are totally worn out.” Frances, via email.

“My father did this every year in Arkansas. He’d root the clippings in water in a window, then plant them in the spring. Don’t know what type of tomato though. I think they were cherry tomatoes. I do know you can take tiny leaf cuttings in sterile conditions and grow them on a petri dish, then when large enough, plant them. Did this at a science workshop.” Aleathe, via email.

“You need cuttings without blossoms, otherwise they won’t root. Stick a cutting of a willow tree into the soil along with the tomato, it will help in rooting. I got them to root and grow alright but since I live really far north (55 lat. in Europe) the problem was natural light in winter wasn’t sufficient. Would have probably needed artificial lighting along with short daylight times. So it didn’t grow too well and I never got any fruit from it. But I don’t see why it shouldn’t work if you have enough light. Probably be good to use plants with short vegetation periods, like ‘Alaskan Fancy’ or the like of that.” B W Marion, via email.

And finally, this very interesting email came from Kenny and Valerie Condon of Valken Farms, in the Ozarks of Missouri. They describe their home, “We are a couple who decided to quit our city jobs and follow a dream...bringing back an era of farming with integrity and commitment to the health of the animals and land. The chickens and ducks are free roaming during the day, then at dusk, back into the large protection coop for gmo-free feeds we make ourselves. Other animals are on pasture. The vegetables we grow to feed us and the animals are all heirloom, grown organically. It’s in the quality not the quantity that we strive to make our products. Today we made fresh butter and a customer here to pick up his weekly eggs stayed for the excitement.

To answer your question about tomatoes-Yes, it can be done. I’ve snipped a healthy newer section and planted it in a pot (a 5-gallon bucket with drain holes) with rich soil, kept it moist, it would root and take off. Mind you, I picked flower buds and fruit off till it was well established. Kept it in a warm house with either grow lamps or sunny southern windows, you can pick tomatoes all winter...as tomatoes are wonderful self-pollinators. I believe starting in water can work as well... in my youth, my uncle kept a tomato plant alive and producing for many years...I was amazed by how he managed to keep the plant alive so long. All in all, we’re about to cut our selections and get them in before the evening nights get any cooler, nothing like ripe red tomatoes for Christmas!” Kenny and Valerie, Visit us on Facebook-Valken Farms.-via email.

So, there you have it. If you love tomatoes, have a sunny southern window or grow lights and have already growing, healthy plants in your garden and you want to extend your harvest time for months to come, then try this new/old idea. A big thank you to Grit bloggers who responded.

Here are a couple of ways to preserve your current crop for winter time.


Tomato Butter

  • 6 pounds ripe tomatoes
  • 1 ½ teaspoons salt
  • 3 ½ cups light brown sugar
  • 1 teaspoon ground cloves
  • 2 teaspoons cinnamon

Wash, core, peel tomatoes and cut into small pieces. Remove seeds if desired. Cook with salt in jelly kettle for about 15 to 20 minutes or until mushy. Measure. It should be 2 to 2 ½ quarts. Place tomatoes, sugar, spices in the kettle. Bring to a boil. Reduce heat to simmer. Stir frequently to prevent sticking. Cook about 1 hour until it is very thick. Pour into sterilized hot jelly jars (8 ounces). Seal with new lids and rings according to current canning standards. Process 10 minutes in a boiling water bath canner. Remove from canner, set out of drafts. When lids ‘pop’ they are sealed. Sometimes lids seal without making a sound. Look for flat, concave lids. Press to make sure it is sealed. Makes 7-8 half-pint or jelly jars. If a jar doesn’t seal, refrigerate and use first.


Tomato-Lemon Preserves

  • 1 ½ quarts small, firm yellow tomatoes such as yellow pear tomatoes
  • 3 cups granulated sugar
  • 2 fresh lemons, thinly sliced, seeded
  • ¾ cup water

Slip skins off tomatoes. (Dunking them in boiling water helps loosen skins.) In heavy saucepan or jelly kettle, put sugar, lemons and water. Simmer for 15 minutes. Add the tomatoes and cook gently on simmer until tomatoes are clear. Heat until thick, stirring to prevent sticking. Pour into clean, hot jelly glasses (8 ounce jars). Seal with hot, new lids and rings. Process 20 minutes in boiling water bath canner. When cooled, test for seal. If not sealed, refrigerate and use first.

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or see her Grit Blog “At Home in Ohio”.

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