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There’s nothing like good, locally grown summer tomatoes! Every farmers market and
backyard garden is in abundance now and we can get our yearly fill of juicy, tomato sandwiches.
These delicious tomatoes don’t even compare with those hard, red objects we buy in the
wintertime from the chain grocery store.
I am The Produce Lady here at the Piedmont-Triad farmers’ market , and I want you to enjoy
tomatoes as much as I do!
Tomatoes seem to have originated in Central America and Mexico. Years ago, tomatoes were
considered to be poisonous by most people and were grown mainly for ornamental plants.
Educated people like Thomas Jefferson knew better and encouraged the culinary production
of tomatoes.
Tomatoes are hailed as one of the healthiest foods available. They are rich in lycopene,
which may help prevent heart disease and cancer – especially prostate cancer. They are good
sources of vitamin C and fiber, with only 35 calories in a medium tomato.
Tomatoes come in a kaleidoscope of colors and a complex range of tastes. More heirloom
varieties are available than ever before. The most flavorful are those grown locally
and in season. They are best when stored out of the refrigerator at room temperature. Place
unripe tomatoes in a brown paper bag with an apple or banana to speed up the ripening
process. Gently wash tomatoes under cool water just before serving. A good serrated knife
is best for slicing tomatoes.
The many varieties of tomatoes offer a world of choices to our menus. Scooped out cherry
tomatoes are great shells for egg salad or herbed cheese. Plum tomatoes are best for
sauces. Be aware that the acid in tomatoes may also slow the cooking process when combined
with other foods such as beans.
Whole tomato or slices of tomato may be frozen without further processing. Home canned tomatoes
can be prepared safely in a hot water bath canner— just be sure to follow proper acidification
directions. Contact your local Cooperative Extension office for more details.
Try these delicious Slow Roasted Tomatoes to use alone as a side dish, over pasta or
as a base for your homemade pizza or sandwich. These roasted tomatoes freeze well, and are
just wonderful when you bring them out next winter!
Heat oven to 250 degrees. Slice 8 large tomatoes thickly, to yield about 3 slices per tomato.
Place on a baking sheet.
Mix 4 tablespoons of salt, 3 tablespoons of fresh ground black pepper, 3 tablespoons of
dried thyme and ¼ cup of sugar. Brush the tomato slices with 2 tablespoons of olive
oil and sprinkle on the spice and sugar mixture. Roast slowly for about 3 hours and enjoy!
More delicious tomato recipes may be found at theproducelady.org. I am The Produce Lady
reminding you to “eat healthy and eat local!”