Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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FOR IMMEDIATE RELEASE Home Grown Tomatoes - A Summertime Favorite August 7, 2008 There is nothing better that a nice thick slice of a vine-ripened Pennsylvania tomato on your home-grilled burger or in a sandwich with a few slices of crisp bacon and garden-fresh lettuce. And now is the time to enjoy tomatoes at their best during the peak of the season. Pennsylvania tomatoes are not only “Simply Delicious” but they are also “Simply Nutritious”. One medium tomato supplies over 40 percent of the daily allowance of vitamin C and 20 percent of vitamin A plus potassium -- all with only 35 calories. Tomatoes are also contain generous amounts of lycopene, an antioxidant that helps protect the body from cancer. August is the peak season for “Simply Delicious, Simply Nutritious” Pennsylvania tomatoes and many other locally grown vegetables. That’s why the Governor and General Assembly have both proclaimed August as Pennsylvania Produce Month. Tomatoes and an abundance of other Pennsylvania produce are available at roadside farm markets, community farmers’ markets and supermarkets across the state. Consumers concerned with rising food prices might want to consider buying a bushel or two of Pennsylvania tomatoes from a local farmer and canning a couple batches of homemade tomato sauce with Grandma’s secret family recipe. Tomatoes are one of the simpler vegetables to can at home. Home canning Pennsylvania tomatoes will save gallons of fossil fuels used to truck canned product across the country. Penn State University offers detailed instructions and recipes on how to safely can tomatoes (and other vegetables) at home. This information is available on the web at http://foodsafety.psu.edu/lets_preserve.html, by contacting any Penn State Cooperative Extension office, or by contacting the Pennsylvania Vegetable Marketing and Research Program at 717-694-3596. Of course another alternative to reduce your carbon footprint is to purchase commercially canned tomato products produced by Pennsylvania food processors from Pennsylvania tomatoes. Pennsylvania's fresh market tomato crop is grown on about 4,000 acres. Another 1,000 acres are used to grow tomatoes for food processors for use in several brands of tomato products. In addition, about 15 acres of Pennsylvania greenhouses produce tomatoes during the spring and fall months when they cannot be grown in the field. Those acreages rank Pennsylvania eighth in the production of fresh market tomatoes. In number of acres, tomatoes trail sweet corn, potatoes, snap beans and pumpkins as a leading Pennsylvania vegetable crop. However, tomatoes typically are second or third in value. Many local growers are growing heirloom varieties that are noted for their distinctive flavors. But local growers can offer superior quality tomatoes of ordinary varieties as well for one simple reason. They can allow them to ripen in the field. A fully ripened tomato cannot be shipped any distance. Any grower who has to ship his product is forced to harvest tomatoes before they are ripe so they will not bruise. In truth, the blame for poor tasting tomatoes lies not so much with the grower but with subsequent handlers and even the consumer. Tomatoes picked before they are fully ripe can develop an appetizing flavor and texture if two basic conditions are met. First, the tomatoes must not be refrigerated. They should be stored at room temperature or at least above 55ºF. Unripe tomatoes that have been subjected to temperatures below this level will never ripen satisfactorily. The second condition is patience. Tomatoes that are on the pink side need several days at room temperature to develop a deep red color (and the desired tomato flavor). They should also soften slightly. Only when they have fully ripened like this should they be refrigerated and then only if necessary. Refrigerated tomatoes will have a better eating flavor if they are allowed to warm to room temperature before serving. Pennsylvania tomatoes come in a variety of shapes, sizes and colors. The most common is the larger round, red tomato that can be sliced for sandwiches or burgers, cut in wedges for eating directly, diced for salads or tacos, or cooked into numerous kinds of sauces. Small round tomatoes, also called cherry or grape tomatoes depending on their size, are perfect for salads or as a garnish. Plum tomatoes (sometimes called Italian or Roma tomatoes) are the choice for preparing secret family-recipe sauces as they cook down to a rich, thick sauce. Health authorities recommend most Americans eat at least 2 to 2 1/2 cups of vegetables each day. The following recipes from the 2008 Pennsylvania Vegetable Recipe Contest offer creative ways to help include tomatoes in your menus:
Tomato Pie Serves 4 to 6 6 Tomatoes - ripe 1 Pie Shell - unbaked, 9-inch 1/2 tsp. Salt 1/2 tsp. Pepper 1/4 c. Basil Leaves - chopped, fresh 3/4 c. Mayonnaise 2 c. Cheddar Cheese - shredded Peel the skins from the tomatoes and cut into thick slices. Cover the bottom of the pie crust with a layer of tomato slices. Sprinkle half of the salt, pepper and basil leaves on top. Make another layer of tomato slices and sprinkle with remaining salt, pepper and basil leaves. Top with tomato slices. Mix the mayonnaise and cheese and spread over the top. Bake 40 minutes at 375ºF. Serve warm. Finalist recipe submitted by Mary Landis, New Cumberland
BBT Pockets Serves 4 2 Tomatoes – medium sized, chopped 2 - 3 T. Mayonnaise – lite 2 T. Basil – chopped 4 strips Bacon – fried, and crumbled 2 Pita Breads – small, whole wheat, halved to create 4 pockets Combine tomatoes, mayonnaise, basil and bacon. Taste and lightly salt if necessary. Stuff mixture into pita halves. Submitted by Frances Dietz, York
Tomato Fennel Soup Serves 6 to 8 2 T Olive Oil 1 Onion – large, chopped 2 cloves Garlic - minced 1 bulb Fennel - chopped 1 1/2 qt. Chicken Broth 3 lbs. Tomatoes - fresh, peeled, sliced, and chopped OR 56 oz. Tomatoes- whole canned, seeded, chopped 2 T. Tomato Paste 1/4 c Rice 1/4 c. Ouzo 1/4 c. Heavy Cream Salt and Pepper – to taste In large pot sauté onion in olive oil until limp. Add garlic and fennel and sauté 3 to 5 minutes. Add chicken broth, tomatoes, paste, rice, and ouzo. Simmer until fennel is soft. Blend until smooth with hand blender or food processor. Add cream at end to give a smooth consistence. Salt and pepper to taste. Submitted by Sophia Dominick, Brodheadsville
Fire & Ice Tomatoes & Bacon
6 Tomatoes – large, peeled 1 Green Bell Pepper - large, cut in strips 1 Red Onion – medium, sliced in rings 3/4 c. Cider or White Vinegar 1 1/2 tsp. Celery Salt 1/2 tsp. Black Pepper 1 T. & 1 tsp. Sugar 1 1/2 tsp. Mustard Seed 1/8 tsp. Red Pepper (cayenne) 1/4 c. Water - cold 6 slices Bacon – crisped Cut the cores from tomatoes and cut each in 4 to 6 wedges. Place with green pepper and onion in a large bowl. Combine the vinegar, celery salt, black pepper, sugar, mustard seed, red pepper, and water in a saucepan and bring to boil. Immediately pour over the vegetables. Chill for at least 2 hours, turning occasionally. Serve cold topped with crumbled bacon. Submitted by Joan Sarisky, Danville
Quick Buying Tips for Fresh Pennsylvania Tomatoes -- Tomatoes must ripen to a deep, rich red color to achieve their best flavor. -- Ripen pink tomatoes at 60 degrees - 70 degrees Fahrenheit in an open area with good air circulation. -- Never refrigerate tomatoes until they are red and fully ripened.
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