Tomatoes
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Tomato History and Nutrition
Ripening Green Tomatoes
Tomato Basil Dressing
Stuffed Tomatoes
Tomato Salad w/ Mint
Tomato Potage
Tomato Soup
Broiled Green Tomatoes with Cheese
See Also:
Pasta with Tomatoes & Basil on the Herbs page
Zucchini and Tomato Sauté on the Zucchini page
Carrot Salsa on the Carrot page
Tunisian Roasted Vegetables w/ Tuna on the Bell Peppers page
Stuffed Peppers on the Bell Peppers page
Salad of Grilled Summer and Zucchini Squash with Warm Olive and Tomato Vinaigrette on the Summer Squash page
Kohlrabi Vegetable Stew on the Kohlrabi page

The tomato is native to the Americas. It was initially cultivated by Aztecs and Incas as early as 700 A.D. Europeans first saw the tomato when the Conquistadors reached Mexico and Central America in the 16th century. Tomato seeds were taken back to Europe where they quickly found favor in the Mediterranean countries of Spain, Portugal and Italy.

As the tomato traveled north, it was veiled in mystery. The French called it “The Apple of Love,” the Germans “The Apple of Paradise;” but the British, while admiring its brilliant red color, disclaimed the tomato as a food--they believed it was poisonous. This same fear persisted among colonists in the United States until the early 19th century; but in 1812, the Creoles in New Orleans put their cooking on the map with their tomato-enhanced gumbos and jambalayas. The people of Maine quickly followed suit, combining fresh tomatoes with local seafood.

By 1850, the tomato was an important produce item in every American city. People were planting tomatoes in their home gardens, while farmers commercially produced fresh tomatoes throughout the year. When cold weather halted local production, consumers relied on areas with temperate climates to furnish their supply of tomatoes.

Tomatoes are a good source of vitamin A and are high in Vitamin C. Recent studies have determined that tomatoes are one of a few food sources of the antioxidant lycopene which is related to beta carotene. In addition to giving tomatoes their vibrant color, lycopene may help protect against diseases such as cancer and heart disease.

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Ripening Green Tomatoes

To store and ripen mature green tomatoes, put them in deep straw, wrap them individually in newspaper, or just lay them in a box so that they are not touching. Store them in a cool, dark place like a basement or garage. Check tomatoes every few days and discard any that show signs of rot. 

Temperatures play an important part in the ripening process, the cooler the location, the longer it will take for the tomatoes to ripen. Likewise the warmer the room temperature the quicker they will ripen. So, it is a good practice to keep a few of the ones closest to ripening in a warmer spot, holding some back at cooler temperatures for later ripening. If you time it right, it is possible for you to be enjoying ripe tomatoes for up to 8 weeks. Avoid placing the tomatoes on a windowsill, as they are apt to sunscald. (Actually tomatoes need a dark location to ripen.) 

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Tomato Basil Dressing

2 large tomatoes, peeled, seeded and diced
½ cup basil leaves, chopped
¼ cup red wine vinegar
½ cup olive oil
2 tablespoons Dijon mustard
¼ teaspoon salt

In a saucepan combine all of the ingredients. Bring to a simmer. Serve warm over mixed greens or avocado halves. 

From www.tomato.org.

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Stuffed Tomatoes

8 large, fresh tomatoes
1/2 cup sliced green onion
2 1/2 Tbsp. lemon juice
1 Tbsp. chopped fresh mint or 1 tsp. dried mint
1 tsp. finely chopped garlic
1 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
3 cups cooked rice
1/3 cup raisins, soaked in boiling water for 20 minutes and drained

Cut slice from stem end of tomatoes. Scoop out center with spoon; reserve. Remove seeds and turn tomatoes cut side down on paper towel to drain. Meanwhile, seed and chop reserved centers. Combine chopped tomatoes and next 6 ingredients. Stir in oil, rice, and raisins. Stuff tomatoes with rice mixture.

From www.tomato.org.

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Tomato Salad w/ Mint

2 large cucumbers, halved lengthwise, seeded 
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
½ cup chopped fresh mint
3 tablespoons olive oil

Cut cucumber halves diagonally into ½-inch-wide pieces. Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally. Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season with salt and pepper.

Source: “The Flavore of Bon Appetit, 2000” — Thanks to Carole Koch for this recipe!!! 

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Tomato Potage

1 tablespoon virgin olive oil
1 medium onion (4 ounces), peeled and cut into 1-inch pieces (1 cup) 
2 teaspoons all-purpose flour
1 ½ cups water
2 pounds ripe tomatoes, quartered
2 clove garlic, peeled and crushed
1 teaspoon herbs de Provence
1 teaspoon sugar
½ teaspoon freshly ground black pepper
¾ teaspoon salt
2 tablespoons unsalted butter 

Heat the oil in a large saucepan. Add the onion, and sauté it over medium to high heat for 3 to 4 minutes. Add the flour, mix well, cook for 1 minute, then add the water. Mix well.

Add all the remaining ingredients except the butter to the saucepan. Bring to a boil over high heat, and stir well. Reduce the heat to low, cover, and cook for 15 minutes.

Strain the mixture, pushing it through a food mill fitted with a small screen. Or emulsify in a food processor, then strain through a conventional strainer, pressing on the solids to retrieve as much of the tomato flesh as possible. (Note: You can omit the straining it you don’t object to small pieces of tomato skin and seeds in your soup.)

Add the butter, and mix well with a whisk to incorporate it. Serve immediately, or cool, cover, refrigerate, and reheat when ready to serve. 

Source: “Jacques Pepin’s Kitchen: Cooking With Claudine,” 1996.
Thanks to Carole Koch for this recipe!!!

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Tomato Pudding

A vegetable side dish that's as good as a dessert, Tomato Pudding is a Midwestern specialty.  Slightly sweet and rich, it puffs as it bakes, but the end product is a bit caramelized.  Like many country dishes, the ingredients are always on hand and it is quickly prepared.

1 quart bread cubes in 1 inch cubes, without crusts
½ cup plus 2 tablespoons (1¼ sticks) butter, melted
2 cups tomato pureé
½ cup water
½ cup brown sugar
1 bay leaf
1 tablespoon orange juice
1 tablespoon lemon juice
½ teaspoon salt
1/8 teaspoon black pepper 

Preheat oven at 375°.  Place the bread cubes in an oiled, flat 1 quart glass baking dish. Pour the butter over the cubes and set aside.  In a medium saucepan, combine the rest of the ingredients and simmer, covered, for 5 minutes.  Remove the bay leaf and pour the mixture over the buttered bread cubes.  Do not stir.  Bake in a pan of hot water for 1 hour; the top of the pudding will be puffed and dark brown.  Serve immediately.  Makes 4-6 servings.

From Cooking from Quilt Country.

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1 tablespoon butter
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 quarts fresh tomatoes and water
pinch of sugar
1/2 cup fresh basil (or 1/4 cup dry)
salt and pepper to taste
grated Parmesan cheese

Heat butter in skillet; sauté garlic, carrots, and celery. Add tomatoes and simmer 20 minutes. Add sugar, basil, salt and pepper; simmer 5-10 minutes longer. Top with Parmesan. Serves 8.

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Broiled Green Tomatoes with Cheese

Green tomatoes 
Celery salt 
Pepper, to taste 
Finely ground bread crumbs 
1/4 cup grated Parmesan cheese 
1 egg beaten well and diluted with 2 tablespoons water 

Wash green tomatoes. Drain and dry. Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms. Sprinkle the halves with celery salt and pepper, to taste. 

Combine bread crumbs and cheese. Dip tomato halves in bread crumb mixture. Then dip in egg-water mixture and again in bread crumbs. Place breaded halves on a greased pan in a moderate oven, 375 degrees and bake until they are nearly soft. Place under broiler, turning once, until they are brown.

From www.ext.colostate.edu.