Tomatoes

Fun facts:

Varieties we grow:

Beefsteak: Enroza, Pineapple, White Queen

Heirloom: Costoluto Genovese, Marnouar, Mountain Princess, Pantano Romanesco, Vinson Watts.

Paste: Plum Regal F1, Pony Express

Hybrid: Chef’s Choice Orange, Chef’s Choice Red, Parks Whopper Improved

Crop origin: Tomatoes originated in western South America and Central America and was thought to be first cultivated by the indigenous people of Mexico in 500 BC.

Seasonality: Early summer through early fall

Health Benefits: Tomatoes are a major dietary source of antioxidant lycopene, which has been linked to multiple health benefits, such as the reduced risk of cancer and heart disease. They also are rich in vitamin C (growth, immunity, wound and cell repair), potassium, folate (blood cell formation, cell grown), and vitamin K (blood clotting, and building bones).

Storage information :

Temperature: 65-70F
Percent Humidity:
Wash? unwashed
How to Store: store in a single layer, shoulder side down
Where to Store: kitchen counter
Best Used By: 4 to 7 days if stored at room temperature
Maximum Storage:
Notes: can store in the fridge for up to a week if tomatoes are extremely ripe. Flavor will naturally start to decline.

How to prepare : Bake, pickle/preserve, roast, sauté, stew/soup

How to make tomato sauce:

Quarter red ripe tomatoes and cook in a stainless steel kettle on medium heat for 2-3 hours. Strain through a sieve or strainer. One pound of tomatoes makes approximately 1 cup sauce. This can be used immediately, canned or frozen.

Smoky Tomato Salsa

Ingredients:
3 medium tomatoes, seeded and quartered
2 green onions, chopped
1 red bell pepper, seeded and quartered
2 cloves garlic, chopped
1/4 cup chopped cilantro, parsley, or basil
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon smoked paprika
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Directions:
Place the tomatoes, green onion, bell pepper, garlic, and your herb of choice in a food processor or blender.  Pulse to blend and chop the ingredients.  Pour the vegetable mixture into a large bowl.  Mix in the olive oil, vinegar, paprika, salt, and pepper.  Cover and refrigerate for at least an hour to blend the flavors.

Grilled Tomatoes with Goat Cheese and Sage

Ingredients:
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes

Directions:
Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.

Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.

Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

Breakfast Panzanella

https://www.loveandlemons.com/breakfast-panzanella/ and https://www.loveandlemons.com/panzanella-salad/

I thought this sounded nice for a casual Sunday morning, maybe with a mimosa? Congratulate yourself for making it through another week, and crushing the next! You rock!

Ingredients:

For the Panzanella

3 tablespoons extra-virgin olive oil, more for drizzling
3 tablespoons fresh lemon juice or sherry vinegar, more as desired
3 garlic cloves, minced
½ teaspoon Dijon mustard
½ cup sliced red onion
Kernels from 2 ears of fresh corn
10 small or 5 medium tomatoes, sliced into wedges
16 cherry tomatoes, sliced in half
3 peaches, pitted and sliced
4 to 5 cups cubed crusty bread
1 cup chopped fresh basil
Sea salt and freshly ground black pepper
1 cup roasted chickpeas, optional
Some eggs to fry
Fresh basil if you’ve got it!

Instructions:

In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
Transfer about 1 cup to each plate while you make the eggs and pour your coffee.
Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper. Enjoy!

More recipes :

Ripe Tomato Recipes:

Aunt Louella’s Chili Sauce (gf, vegan)
Avocado and Cucumber and Tomato and Arugula (Salad), Oh My! (gf, vegetarian)
Baked Stuffed Tomatoes (vegetarian)
Baked Zucchini and Tomatoes (vegetarian)
Basil Tomato Grilled Cheese (vegetarian)
Breakfast Panzanella
Butternut Squash and Tomato Soup
Canned Whole Tomatoes (gf, vegan)
Chilled Tomato Soup (gf, vegan)
Chunky Ratatouille (gf, vegan)
Creamy Tomato Soup (gf, vegetarian)
Fresh Salsa (gf, vegan)
Fresh Corn Salsa (gf, vegan)
Friday Night Pizza (vegetarian)
Grilled Chicken with Gazpacho
Grilled Tomatoes Stuffed with Goat Cheese and Sage (gf, vegetarian)
Homemade Tomato Soup (vegetarian)
Italian Bread
Mosby’s Famous Green Tomato Pickles(gf, vegan)
Oven-Dried Tomatoes (gf, vegan)
Panzanella Bread Salad (vegan)
Penne with Green Beans and Tomatoes (vegan)
Pico de Gallo (gf, vegan)
Quickest Tomato Sauce (gf, vegan)
Ratatouille on the Grill (gf, vegetarian)
Tomato Salad (gf, vegetarian)
Salmorejo (vegan)
Sloppy Garden Joes
Smoky Tomato Salsa (gf, vegan)
Spaghetti Sauce with Fresh Tomatoes (gf, vegan)
Summer Squash and Tomato Skillet (gf, vegan)
Sun-Dried Tomatoes (gf, vegan)
Tomato Pepper Sauce (gf, vegan)
Tomato Pilaf (gf, vegan)
Tomato Puree (gf, vegan)
Tomato Soup (gf, vegan)
Taco Tomatoes
Vegetarian Chili (gf, vegan)

Green Tomato Recipes:

Fried Green Tomatoes (vegetarian)
Green Tomato Chutney (gf, vegan)
Green Tomato Muffins (vegetarian)
Spicy Fried Green Tomatoes (gf, vegan)