Tomato takeaways: Keys to having tasteful, ripe tomatoes
This year Carol and I planted two tomato plants in our small garden. For the first time, one was a Roma plant. With this year’s hot weather, they are growing quickly, and we are already enjoying them. Desiring to know more about tomatoes, and needing a topic for my article, today it is all about “tomatoes.”
First, what is a tomato? They are part of the “nightshade family” which also includes potatoes, peppers and eggplants. The U.S. Supreme Court in 1893 declared the tomato a vegetable, but now most agree (except the ketchup people) that since it grows on a vine, it is actually a fruit.
A medium-sized tomato contains around 25 calories, no fat and approximately 3 grams of sugar. They are excellent sources of vitamins A and C plus a good source of potassium. Some studies suggest that their high lycopene content can help your health as well.
Unless you are going to use them immediately, when at the farmers market or store, it is best to choose tomatoes that are what the experts call “breaker stage.” This was a new term for me, and it is defined as “when a tomato is physiologically mature and begins to change color, usually appearing about half green and half pinkish.”
At this stage, the tomato is considered “vine ripe” and can be harvested and ripened off the vine without losing favor, quality or nutrition. The longer the tomato stays on the vine, it is more likely to be enjoyed by birds or bugs.
The ideal temperature for ripening breaker tomatoes indoors is between 60 and 65 degrees. If by mistake you did pick an entirely green tomato, it will most likely not ripen and is best to use for relish or fried green tomatoes. Do not keep tomatoes in a closed bag unless you want them to ripen faster as a result of the ethylene gas they produce. If you have more tomatoes than you can use, share with friends, or consider using them in salsa or other recipes.
Growing up, all tomatoes were red. Now when I go to the farmers market, I see all the colorful heirloom tomatoes. The term “heirloom” refers to open-pollinated plant varieties, including tomatoes, that have been passed down through generations. Unlike hybrid plants, which are intentionally crossbred for specific traits, heirlooms have not been hybridized for at least 40 years. If you’re looking for tomatoes with rich flavor and a touch of history, heirlooms are the way to go.
To refrigerate or not is always a question. The articles I reviewed recommend just keeping fresh whole tomatoes out on a countertop or kitchen table and do not refrigerate.
Refrigerating tomatoes can compromise their flavor and texture. The texture of refrigerated tomatoes will often make them mushier. The chilling leads to subtle chemical changes that will alter their flavor. The exception is sliced tomatoes. Wrap them tightly in plastic wrap or in an airtight container. Store your tomatoes out of the direct sunlight so they do not ripen too quickly, and it does not matter if you store the tomato stem side up or down.
Overnight, tomatoes on the vine replenish moisture lost during the day and convert starches into sugars. So, for crisp, sweet tomatoes, pick the fruit while it's still wet with morning dew, before 9 a.m. To remove the tomato off the vine, gently hold the fruit in one hand and twist it until the vine snaps. The leaf at the top (the calyx) as well as a bit of the stalk (the peduncle) should remain attached.
One handy tip is when cutting a tomato, use a razor sharp or serrated (bread) knife to slice to avoid crushing the tomato flesh. Lay the tomato on its side, and slice off the stem end. Then make parallel slices down the length of the tomato.
Enjoy your tomatoes this year, and in case you were wondering “how to fix a tomato,” use “tomato paste!”
Carol has provided her chunky Gazpacho recipe. It is my favorite!
Ingredients
3 cups tomato juice (Carol prefers Campbell’s)
1 can tomato soup, ½ to ¾ can water
1 can of condensed consommé, undiluted
¼ cup red wine vinegar
¼ cup red wine
1/3 cup olive oil
2 tbs. sherry
3 (or more) cloves crushed garlic
1 large seedless cucumber, peeled and chopped
1 green pepper, chopped, seeds removed
1 tsp. Worchester sauce
3/4 to 1 cup chopped green onion
1 cup carrots, sliced into small rounds
3 to 4 drops Tabasco sauce (I always add more for mine)
½ tsp. black pepper
2 to 3 tomatoes, coarsely chopped
Juice of 1 lemon
½ tsp. sugar
Add salt to taste
Directions
Combine all ingredients with a whisk and refrigerate for up to 2 to 3 hours using a large soup pot.
Serve with a dollop of sour cream and croutons sprinkled on top.
Carol warns that it is labor intensive. Enjoy!
Jay Kitterman is a culinary and special events consultant and adjunct instructor at Lincoln Land Community College.
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.
This article originally appeared on Rockford Register Star: Tomato takeaways: Keys to having tasteful, ripe tomatoes
