Nutritional Notes: An average-size tomato supplies about 20 percent of the vitamin A, 40 percent of the vitamin C, and 10 percent of the potassium you should get in a day. Red tomatoes are rich in lycopene too. This plant chemical, which puts the red color in tomatoes, acts as a powerful antioxidant in the body.
Preparation Notes: Peeling and Seeding Tomatoes
To peel and seed fresh tomatoes, bring a large pot of water to boil over high heat. Using a paring knife, cut a shallow cross into the bottom of each tomato. Submerge the tomatoes in the boiling water for 15 to 20 seconds, depending on ripeness (the riper the tomatoes, the less time they need in the water). Immediately remove the tomatoes and transfer to a colander. Rinse with cold water until cool. Using a paring knife, remove the stem and core and discard. Slip the skin from the tomato and discard. Cutting across the tomato rather than from top to bottom, slice the tomato in half. With a fine wire mesh or strainer set over a bowl, gently squeeze the seeds (and juice) from the tomato so that the strainer catches the seeds and the juice runs into the bowl. Do this with all the tomatoes. Discard the seeds and use the tomato juice in the recipe. The tomatoes can then be cut into the desired shape and size according to the recipe directions.
Note that 3 pounds of tomatoes are approximately equal to 7 large tomatoes.
Karen Vollmecke, Vollmecke Orchards CSAWest Brandywine, Pennsylvania
Freezing TomatoesWash and scald to loosen skin. Cool in cold water. Peel and core. Freeze as is or stew adding 1 tsp. of salt per 1 quart.
Recipes:
Fresh Tomato Marinara Sauce
This amount of marinara sauce will perfectly accompany one pound of your favorite pasta. Sprinkle with freshly grated Parmigano Reggiano cheese. This sauce freezes very well!
5 lbs. fresh tomatoes1/4 c. extra virgin olive oil
8 garlic cloves, minced
1 tsp. Dried parsley
3 T. fresh parsley
1 tsp. dried basil
1/2 tsp. fresh ground black pepper
salt to taste
1 tsp. sugar
10 fresh basil leaves
Put the fresh tomatoes in a pot of boiling water for about 10 seconds until the skin can be easily peeled off. Discard the skins. Cut tomatoes in pieces and place in blender in batches. Turn blender to chop for about 10 seconds. Put fresh tomatoes in sauce pan and boil uncovered for about 15 minutes. In the meantime place olive oil in another sauce pan and gently sauté the garlic. Do not let garlic turn brown. Add the fresh parsley, dried parsley and dried basil. Then add the fresh tomatoes, black pepper and salt to taste. Cook over medium heat for about 20 minutes uncovered. Add sugar and torn fresh basil leaves to the sauce. Cook for another 5 minutes.
Julie Sochacki
Heirloom Tomato Salsa
A Spanish-inspired recipe with many layers of complimenting tastes. Freeze this salsa to enjoy in winter months!
Freshly squeezed juice of one lemon or lime1-2 cloves of fresh garlic, crushed
6-8 green onions, chopped
8 radishes, finely chopped
fresh cilantro, chopped
fresh oregano, minced
a dash of soy sauce
1/4 tsp. cumin
1/4 tsp. chili powder, cayenne, or hot red peppers
4 beef-steak style heirloom tomatoes (such as Purple Cherokee, Brandywine or Black Krim)
honey
salt
Whisk together lime/lemon juice, garlic, green onions, radishes, cilantro, oregano, soy sauce, cumin, and chili powder. Chop all heirloom tomatoes and add to mixture. Add hot peppers, honey and salt to taste. NOTE: The secret to this recipe is to add just enough honey, so that you can taste an underlying sweetness. If the tomatoes are very sweet to begin with, you won't need much honey. This salsa is best served one hour after refrigeration. Serve the salsa with tortilla chips or use it as a condiment.
Marsanne Brammer, Be Wise Ranch CSASan Diego, California
Tomato and Cucumber Salad
A delicious salad especially when it’s just too hot to turn on the oven!
7-9 tomatoes, sliced2 cucumbers, sliced
1 onion, chopped
1/4 c. minced fresh parsley
1/4 c. fresh minced basil
1/4 c. olive oil
1/2 c. balsamic vinegar
2 garlic cloves, minced
freshly ground black pepper, to taste
Marinade and refrigerate for 30 minutes.
Julie Sochacki
Garden Fresh Tomato Soup
Cut down on your chopping time! Use your food processor to chop carrots, onions, celery, garlic and fresh herbs.
1 T. olive oil2 garlic cloves, minced
2 carrots, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 quarts tomatoes, chopped
1/4 c. fresh basil
1 T. finely chopped fresh oregano
1 T. sugar
sea salt and freshly ground black pepper, to taste
1 tsp. tamari or soy sauce, to taste
Parmesan or Romano cheese, grated
Heat oil in skillet. Sauté garlic, carrots, onion and celery. Add tomatoes and simmer 20 minutes. Add basil, oregano, sugar, salt, pepper, and soy sauce. Simmer 5 to 10 minutes longer. Serve with cheese. Serves 8.
Jackie Good, RC Organic Farm CSALenox, Michigan
Tomato and Basil Salad
2 lbs. tomatoes7 ounces of sliced mozzarella cheese
1/2 c. extra virgin olive oil
12 Kalamata olives, pitted
8 sprigs of fresh basil, chopped
freshly ground black pepper to taste
Remove the tough cores from the tomatoes with a small, sharp knife. Slice the tomatoes thickly and arrange in a flat dish. Arrange the cheese, olives, and basil over the tomatoes and sprinkle with oil. Season with black pepper and serve at room temperature.
Julie Sochacki