Tomatoes
Recipes Preserving Nutritional Information
Recipes Preserving Nutritional Information
One of our most anticipated crops, Carter's tomatoes usually are ready to harvest in early July. We plant tomatoes both in greenhouses (growing in the dirt, not hydroponically) and outdoors. Our tomatoes continue to produce until the first hard frost -- so once Carter's tomatoes start, we usually have them until mid- to late October!
And did you know? The reason we are so "picky" and ask that you do NOT pick up tomatoes until you are ready to put them in your bag is because each time they are touched, they start to bruise. Because our tomatoes are picked ripe, getting their full flavor from the vine, they are more delicate -- and more delicious! -- than tomatoes from the grocery store.
Tomatoes are actually a fruit even though the U.S. Supreme Court declared them a vegetable in 1893.The tomato is a true American native. Originally cultivated by Aztecs and Incas as early as 700 A.D., tomatoes were introduced to Europeans during 16th century explorations.
And did you know? The reason we are so "picky" and ask that you do NOT pick up tomatoes until you are ready to put them in your bag is because each time they are touched, they start to bruise. Because our tomatoes are picked ripe, getting their full flavor from the vine, they are more delicate -- and more delicious! -- than tomatoes from the grocery store.
Tomatoes are actually a fruit even though the U.S. Supreme Court declared them a vegetable in 1893.The tomato is a true American native. Originally cultivated by Aztecs and Incas as early as 700 A.D., tomatoes were introduced to Europeans during 16th century explorations.
The tomato seems to have originated on the western coast of South America, in present day Peru, where eight species in the tomato genus still grow wild in the Andes Mountains. It seems to have been domesticated in Central America.
This was around the time the Spanish explorer Cortez conquered the Aztec city of Tenochtitlan, later to be renamed Mexico City, in 1521. It is presumed that the tomato found its way across the Atlantic shortly after.
Tomato is today the most popular garden vegetable in America. For many years, however, tomatoes (then called "love apples") were considered poisonous and were grown solely for their ornamental value.
Also about 500 years ago people with money had plates made of pewter. Food with high acid content caused some of the lead (in the pewter) to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.
Botanically, tomatoes are fruits and should be treated like bananas during the ripening process. They should not be refrigerated below 55 degrees Fahrenheit. Fresh ripe tomatoes should not be stored in the refrigerator. Unfortunately, refrigeration renders them tasteless and turns the flesh to mealy mush. Flavor and texture begin to deteriorate when the temperature drops below 54°F. Temperatures above 80°F cause tomatoes to spoil quickly. Store tomatoes at room temperature for 2 to 3 days, away from direct sunlight until ready to use (sunlight hastens ripening).
Refrigeration also slows ripening of tomatoes. Refrigerate only extra-ripe tomatoes you want to keep from ripening any further. To reverse some of the damage, bring chilled tomatoes to room temperature before serving raw or simply add to cooked preparations.
To ripen tomatoes, place them in a paper bag, stem end up. Punch several holes all around the bag and fold the top over. The bag will help to keep some of the natural ethylene gas in place, which aids in the ripening process. Depending on how under ripe they are, tomatoes may take one to five days to ripen. Check progress daily.
The smallest species of tomatoes are less than three-quarters of an inch in diameter. There are both red and yellow varieties.
The South Arkansas vine ripe pink tomato is Arkansas' official state vegetable.
California accounted for 95% of processed tomato production in 2006. Florida and California combined accounted for 68% of total U.S. tomato production in the same year.
Florida Tomatoes account for 95% of all U.S. grown tomatoes eaten by Americans October to June. And 45% of all tomatoes consumed in the U.S. year-round are Florida Tomatoes.
Tomato juice is the official state beverage of Ohio.
There are at least 10,000 varieties of tomatoes.
China is the largest producer of tomatoes in the world, producing over 16% of all tomatoes.
The highest concentration of vitamin C in tomatoes is in the jelly-like substance around the seeds.
The first tomato plants were planted in Greece by a Friar Francis in 1818, in the gardens of a Capuchin monastery at the Choragic Monument of Lysicrates (built in 335 B.C.) in Athens.
The key ingredient in 78% of Americans favorite recipes is tomatoes.
Fresh tomatoes rank number three in consumer preference of vegetables at the retail level. Only potatoes and lettuce exceed them.
Americans on average consume 18 pounds of tomatoes every year.
Cooked tomatoes may be more beneficial to your health than raw tomatoes.
Slicing tomatoes are large round varieties, which hold more juice and seeds. They are perfect for eating raw in a wide variety of ways. Plum tomatoes are meaty, eggplant-shaped, and may be red or yellow. They are excellent for sauce making, canning, and pizzas. Small cherry-type tomatoes are generally served whole, although they can be cut in half and sautéed in any dish. They contain a great deal of seeds and juice.
Tomatoes are, of course, delicious raw, sautéed, grilled, stewed, and added to many preparations. Use a serrated knife or very sharp non-serrated knife to slice or chop tomatoes or prick the skin to get a slice going. Cut tomatoes lengthwise from stem to blossom end to retain more juice in each slice.
To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away. Skin will pull away easily if the tomatoes have been blanched long enough.
To seed tomatoes, cut the tomato in half horizontally. Holding a half in the palm of your hand, squeeze out the jelly-like juice and seeds over a strainer and scoop out remaining seeds with your fingertip. Do not throw away the juice, sieve it and use it in another recipe or drink it.
Tomatoes are excellent for canning, freezing, and drying. With a forced-air dehydrator, you can make your own sun dried tomatoes. Use plum-type Romas, with their thick, meaty flesh and low percentage of water for best results. Once they are dried, tomatoes should be packed in airtight containers. They should not be packed in oil for longer than one or two days, and they should be stored in the refrigerator. Commercially prepared sun-dried tomatoes in oil have been treated to prevent bacteria growth.
Coring: Using a sharp paring knife make several angled cuts through the stem and under the core.
Seeding: Lay the tomato on its side and halve with a sharp serrated knife. Squeeze each half firmly enough to push out the seeds. Discard seeds.
Slicing: First core the tomato and lay it on its side. Using a sharp serrated knife, cut a very thin slice off both ends and discard. Slice the tomato to desired thickness.
Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at a time into enough boiling water to cover. Boil for 15 to 30 seconds, lift into a colander with a slotted spoon. Rinse briefly under cold running water. Peel off and discard skins.
Stuffing Shells: Lay the tomato on its side and cut a very thin slice off the bottom using a sharp serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh, leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain.
Yield: 1 medium tomato, seeded, yields approximately 3/4 cup chopped. 1 large tomato, seeded, yields 1 cup chopped. One pound of tomatoes yields approximately 2-1/2 cups of chopped or 2 cups puréed.
There may also be an association between heart health and tomatoes. In a study conducted by University of North Carolina scientists, the fat samples drawn from both heart attack sufferers and healthy controls were analyzed for lycopene and other carotenoids. According to scientists, more lycopene is absorbed by the body from cooked tomatoes than from fresh tomatoes. 1/2 cup of canned tomatoes delivers more than 3 times the lycopene as found in one medium raw tomato.
They found significantly more lycopene in the fat of the controls than the heart patients. Not surprisingly, the diet of the control group was also higher in tomato products.
Tomatoes are lipophilic, which means their nutritional value is increased by being cooked in some fat.
Nutritionists have always known tomatoes were good for you, now there is research-based information as to why. Tomatoes are packed with vitamin C, potassium, fiber and vitamin A in the form of health promoting beta-carotene, which the body converts to vitamin A.
This was around the time the Spanish explorer Cortez conquered the Aztec city of Tenochtitlan, later to be renamed Mexico City, in 1521. It is presumed that the tomato found its way across the Atlantic shortly after.
Tomato is today the most popular garden vegetable in America. For many years, however, tomatoes (then called "love apples") were considered poisonous and were grown solely for their ornamental value.
Also about 500 years ago people with money had plates made of pewter. Food with high acid content caused some of the lead (in the pewter) to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.
Botanically, tomatoes are fruits and should be treated like bananas during the ripening process. They should not be refrigerated below 55 degrees Fahrenheit. Fresh ripe tomatoes should not be stored in the refrigerator. Unfortunately, refrigeration renders them tasteless and turns the flesh to mealy mush. Flavor and texture begin to deteriorate when the temperature drops below 54°F. Temperatures above 80°F cause tomatoes to spoil quickly. Store tomatoes at room temperature for 2 to 3 days, away from direct sunlight until ready to use (sunlight hastens ripening).
Refrigeration also slows ripening of tomatoes. Refrigerate only extra-ripe tomatoes you want to keep from ripening any further. To reverse some of the damage, bring chilled tomatoes to room temperature before serving raw or simply add to cooked preparations.
To ripen tomatoes, place them in a paper bag, stem end up. Punch several holes all around the bag and fold the top over. The bag will help to keep some of the natural ethylene gas in place, which aids in the ripening process. Depending on how under ripe they are, tomatoes may take one to five days to ripen. Check progress daily.
The smallest species of tomatoes are less than three-quarters of an inch in diameter. There are both red and yellow varieties.
The South Arkansas vine ripe pink tomato is Arkansas' official state vegetable.
California accounted for 95% of processed tomato production in 2006. Florida and California combined accounted for 68% of total U.S. tomato production in the same year.
Florida Tomatoes account for 95% of all U.S. grown tomatoes eaten by Americans October to June. And 45% of all tomatoes consumed in the U.S. year-round are Florida Tomatoes.
Tomato juice is the official state beverage of Ohio.
There are at least 10,000 varieties of tomatoes.
China is the largest producer of tomatoes in the world, producing over 16% of all tomatoes.
The highest concentration of vitamin C in tomatoes is in the jelly-like substance around the seeds.
The first tomato plants were planted in Greece by a Friar Francis in 1818, in the gardens of a Capuchin monastery at the Choragic Monument of Lysicrates (built in 335 B.C.) in Athens.
The key ingredient in 78% of Americans favorite recipes is tomatoes.
Fresh tomatoes rank number three in consumer preference of vegetables at the retail level. Only potatoes and lettuce exceed them.
Americans on average consume 18 pounds of tomatoes every year.
Cooked tomatoes may be more beneficial to your health than raw tomatoes.
Slicing tomatoes are large round varieties, which hold more juice and seeds. They are perfect for eating raw in a wide variety of ways. Plum tomatoes are meaty, eggplant-shaped, and may be red or yellow. They are excellent for sauce making, canning, and pizzas. Small cherry-type tomatoes are generally served whole, although they can be cut in half and sautéed in any dish. They contain a great deal of seeds and juice.
Tomatoes are, of course, delicious raw, sautéed, grilled, stewed, and added to many preparations. Use a serrated knife or very sharp non-serrated knife to slice or chop tomatoes or prick the skin to get a slice going. Cut tomatoes lengthwise from stem to blossom end to retain more juice in each slice.
To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away. Skin will pull away easily if the tomatoes have been blanched long enough.
To seed tomatoes, cut the tomato in half horizontally. Holding a half in the palm of your hand, squeeze out the jelly-like juice and seeds over a strainer and scoop out remaining seeds with your fingertip. Do not throw away the juice, sieve it and use it in another recipe or drink it.
Tomatoes are excellent for canning, freezing, and drying. With a forced-air dehydrator, you can make your own sun dried tomatoes. Use plum-type Romas, with their thick, meaty flesh and low percentage of water for best results. Once they are dried, tomatoes should be packed in airtight containers. They should not be packed in oil for longer than one or two days, and they should be stored in the refrigerator. Commercially prepared sun-dried tomatoes in oil have been treated to prevent bacteria growth.
Coring: Using a sharp paring knife make several angled cuts through the stem and under the core.
Seeding: Lay the tomato on its side and halve with a sharp serrated knife. Squeeze each half firmly enough to push out the seeds. Discard seeds.
Slicing: First core the tomato and lay it on its side. Using a sharp serrated knife, cut a very thin slice off both ends and discard. Slice the tomato to desired thickness.
Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at a time into enough boiling water to cover. Boil for 15 to 30 seconds, lift into a colander with a slotted spoon. Rinse briefly under cold running water. Peel off and discard skins.
Stuffing Shells: Lay the tomato on its side and cut a very thin slice off the bottom using a sharp serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh, leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain.
Yield: 1 medium tomato, seeded, yields approximately 3/4 cup chopped. 1 large tomato, seeded, yields 1 cup chopped. One pound of tomatoes yields approximately 2-1/2 cups of chopped or 2 cups puréed.
There may also be an association between heart health and tomatoes. In a study conducted by University of North Carolina scientists, the fat samples drawn from both heart attack sufferers and healthy controls were analyzed for lycopene and other carotenoids. According to scientists, more lycopene is absorbed by the body from cooked tomatoes than from fresh tomatoes. 1/2 cup of canned tomatoes delivers more than 3 times the lycopene as found in one medium raw tomato.
They found significantly more lycopene in the fat of the controls than the heart patients. Not surprisingly, the diet of the control group was also higher in tomato products.
Tomatoes are lipophilic, which means their nutritional value is increased by being cooked in some fat.
Nutritionists have always known tomatoes were good for you, now there is research-based information as to why. Tomatoes are packed with vitamin C, potassium, fiber and vitamin A in the form of health promoting beta-carotene, which the body converts to vitamin A.
