first time tomatoes.

If all you are doing is eating them raw in salads and sarnies, then that will be fine-ish.

But... once you have your own tomatoes you will find that you will eat more because they taste divine, get munched as snacks, used more generously (not just one sliced but a entire tomato salad with ripe tomatoes, a little olive or sesame oil and basil is the taste of summer), and find their way into cooked things (pasta, pizza, stuffed, grilled, soups etc etc) 

So if you have the room - I'd grow a few more.  There are two of us and 2 dozen plants (all mine are outdoor) set to go.   

thanks for the advice kristen&madcat.it was really helpful my greenhouse is only 6/6 and i wanted to grow a few cues&aubergines,so im probably pushed for space to grow any more toms.suppose i could try a few outside aswell(blight permitting!).how do you know when a sungold tom is ripe?is it smell,touch,taste?they dont go red do they?

Worth a punt on the outdoor ones - after all need lots and lots to make the rolling supply of Val's absolutely delish green tomato chutney (which although wonderful at the first jar, strangely seems to be getting better and better with each succeeding jar as it matures.  The law of 50D is that it will reach the ambrosial stage one jar after last year's brew runs out!) 

Also echo others' comments re increased consumption tracking increased production (says he who rarely ventures round to the greenhouse during ripe toms time without a full salt cellar concealed around his person).

Have you space for one of those plastic covered tomato house thingies BB - take up very little space and you can get three in there...