August News from Northeast Harvest

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.

Nutritional Value: One medium sized tomato provides about one half of the recommended daily allowance of vitamin C, and 20 percent of the recommended daily allowance of vitamin A. Tomatoes are a great source of fiber, carbohydrate, potassium and iron. Tomatoes are low in fat and sodium. Tomatoes also contain an antioxidant called lycopene, a possible cancer-fighting ingredient that gives tomatoes their color.

Selection: The best tasting tomatoes are those which have been allowed to ripen completely before being picked. Choose fully ripe, re unblemished, slightly soft fruit, with an overall rich color. If you want tomatoes slightly less than fully ripe they should be firm and range in color from pink to light red. One pound, or three or four small tomatoes, gives about one and a half cups cooked tomato. Two and a half to three and a half pounds will make one quart of canned tomatoes.

Storage: 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.

Preparation: 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.

Tomato Recipes
Heirloom Tomato Basil Mozzarella Salad

Ingredients:
Heirloom tomatoes, sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil, Balsamic vinegar
Salt and pepper

Preparation: Assemble salad on a dish with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper. For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.

Heirloom Tomato Quiche

Ingredients:
1- 10" pie crust
3 large heirloom tomatoes, peeled, seeded and chopped
1 medium onion, finely chopped
3 Tbsp. butter
1 tsp. each salt pepper
1 tsp. thyme
1/2 lb. Swiss cheese, diced
3 eggs, well beaten
1 cup light cream

Preparation: Bake pie crust in 425� oven for 10 minutes. Combine tomatoes, onion, butter, salt, pepper, and thyme in saucepan. Cook over medium heat until mixture is reduced by half. Place cheese on top of crust. Pour tomato mixture over cheese. Mix eggs and cream. Pour over tomato mixture. Bake 10 minutes at 425�, then reduce heat to 375� for 35 minutes, or until set. Let quiche stand for a few minutes before cutting.

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