Start by selecting the tomato variety that suits your taste preferences, whether beefsteak, cherry, salad or others.

Prepare loose, well-drained soil enriched with organic matter. Opt for a slow-release granular fertilizer and find a spot that receives at least six hours of sunlight a day.

Sow seeds between March and May, the optimal time. If the weather remains cold, use containers and keep them indoors. Once the seedlings sprout with at least four true leaves, transplant them, making sure they are spaced at least half a metre apart.

Provide ample room for the roots to grow deep, starting from the stem itself. Remove the lower leaves, dig a hole, plant the seedling and cover with soil. This step ensures strong root establishment and a bountiful harvest. Then, water generously.

Consider supplementing with a liquid compost containing potassium, phosphorus and nitrogen, or make your own with fireplace ash and dried nettle, rich in minerals that support fruit development.