Seasonal Produce: Tomatoes

Nothing says summer quite like juicy, vine-ripened tomatoes still warm from the sun. Native to South America, tomatoes are a member of the nightshade family along with potatoes and eggplant, and were first thought to be poisonous by Europeans. It wasn’t until the twentieth century that tomatoes became a staple in the U.S., where they are now the third most popular vegetable. Although botanically a fruit, tomatoes have been classified by the U.S. government as a vegetable for trade purposes.

Purchasing Tomatoes

• Select plump, heavy tomatoes with a rich color and pleasant aroma.
• They should be free of blemishes and soft spots.
• When gently squeezed, they should yield slightly and feel somewhat firm. Soft tomatoes are usually watery or overripe.
• If purchasing tomatoes off-season, select fresh plum and cherry tomatoes as they have slightly more flavor than large globe tomatoes.
• Store unwashed ripe tomatoes at room temperature for up to 3 days. Never refrigerate tomatoes before cutting as the cold temperature makes them lose flavor and become mealy in texture.
• Unripe tomatoes can be ripened by placing them in a paper bag. Do not place them in the sun to ripen.
• Refrigerate cut tomatoes in plastic wrap for 2 days, though flavor and texture will be diminished.

Preparing Tomatoes

• Wash tomatoes under cold water just before using.
• For sandwiches and salads, remove the stems and cores with a paring knife. Slice, dice or cut into wedges with a serrated knife.
• To core a tomato, place it on its side. Insert the tip of a serrated paring knife at an angle into the stem end. Rotate the tomato at the same time you cut with a sawing motion. Continue until the core is separated and can be easily removed.
• To seed a tomato, cut it in half crosswise. Hold the tomato half over a bowl, cut side down, and gently squeeze to remove the seeds. Use a small spoon to remove any remaining seeds, if necessary.
• To hollow out a tomato for stuffing, cut in half or cut a slice off the top. Scoop out the seeds and pulp with a spoon. Invert the tomato shell and place on paper towels to drain for at least 15 minutes before stuffing.

Tomato Nutrition

Excellent source of potassium Provides a good source of vitamins A and C. Low in sodium.