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Produce Tips
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Produce Tips
Tomatoes
Tomatoes are so popular today it is hard to
believe that extensive commercial production in the United States did
not begin until about 1884. Used as a vegetable, the tomato is botanically
a fruit.
- Tomatoes which have the best taste are those which have been allowed to
ripen completely before being picked. Choose fully ripe tomatoes which
are unblemished, slightly soft, with an overall rich red color. If you
want tomatoes which are slightly less that fully ripe they should be firm
and range in color from pink to light red. One pound of tomatoes, three
or four small tomatoes, gives about one and a half cups of cooked tomatoes
. Two and a half to three and a half pounds will make one quart of canned
tomatoes.
- To ripen, spread out tomatoes in an area at about 60-70 degrees F, but
ripen away from bright light. Fully ripe tomatoes should be kept uncovered
in the refrigerator where the cold will inhibit the ripening process. Use
them within a week.
- Peel and cut tomatoes just before using
them to prevent loss of nutrients. If it is necessary to prepare them
early, keep them covered in the refrigerator until they are cooked
and served.
Peeling tomatoes is easy if you first:
Loosen the skin by rubbing it with the dull edge of a knife, or dip
the tomato in boiling water for a minute and then submerge it in cold
water, or rotate the tomato on a fork over a burner until the skin is
tight and shiny and then dip it in cold water.
Stewed
- Quarter tomatoes and add a little minced onion if desired. Cook for 7-15
minutes. Season with salt and pepper (and sugar if desired), and serve
immediately. For variation, cook tomatoes with chopped celery or sliced
onion (about 20 minutes), or add bread crumbs before serving.
Broiled
- Cut tomatoes in half and
place cut side up on broiling pan. Dot with butter and season with
salt and pepper. Broil 10-15 minutes until tender, topping with bread
crumbs or grated cheese for the last few minutes of broiling. Serve
immediately.
Baked
- Brush tomatoes with melted fat and place
in baking dish. Season with salt and pepper. Put small amount of hot
water in bottom of dish. Cover and bake at 375 degrees about 30 minutes
until tender. Serve immediately.
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