My mom doesn’t have the room to do a large vegetable garden, so she shares with me. My garden is impressive to many of my friends, but is only about a third of the size of what Mom once had. She packs in as many plants as possible, and I have to say, I appreciate that she pushes me to put in more, more and even more tomato plants. Because fresh-from-the-vine tomatoes are absolutely the best!
We have 12 different tomato plants this year. Everything from a classic red beefsteak to tasty little yellow pear tomatoes. I love the varieties like the Cherokee Purple and the green Zebra tomatoes. These different varieties look so gorgeous sliced and arranged on a platter together. Drizzle a little balsamic vinegar, add a dash of salt and pepper and then sprinkle on cut basil leaves and you have a feast for the senses! There are over 10,000 varieties of tomatoes in colors of red, yellow, pink, purple, black and even white.
Granted we use tomatoes in all kinds of cooking all year ‘round, but there is nothing quite as fabulous as biting into a fresh-from-the-vine tomato. My kids eat them like apples and that makes me so happy. Actually, they’re botanically classified as a fruit but because they’re prepared as a vegetable, tomatoes are legally considered a vegetable. Nutritionally, tomatoes bang it out of the garden. A small tomato is only 18 calories but loaded with vitamins C and K1 plus potassium and folate (B9), aiding in cell function, heart health and bone health. Red varieties contain lycopene, which helps with reducing the chance of some cancers as well as heart disease. Best of all, a small tomato is made up of 95% water so it’s the perfect treat to help stay hydrated in the heat of the summer.
7 Prep Tips for Tomatoes
- Not ripe: If the tomato is extra firm, it might not be ripe. Leave tomatoes on counter in single layer, stem side down until they give a little when gently pressed. The stem area is more likely to attract bacteria.
- Just right: A ripe tomato gives a little when gently pressed. It also smells really good. Ripe tomatoes should be used right away or stored in a cool place. They can be kept in the refrigerator but let them come to room temperature before using for maximum flavor.
- Oh No: A soft and extra juicy tomato may be overripe. Overripe tomatoes are best used immediately for sauce, soup or juices.
- Cut smart: Slice your beautiful tomato with a sharp serrated knife rather than straight-edged one, Cutting this way will result in a less runny slice that will hold its shape better.
- Peel with ease: Clean and remove the stem and then cut an “X” on the bottom of the tomato. Place the tomatoes in boiling water for about 30 seconds and then immediately plunge in to ice water. The skins will peel right off. Use immediately or freeze on a baking sheet and then transfer to freezer container until ready to use.
- Store easily: Freeze by placing cleaned and dried tomatoes on a cookie sheet in freezer. When the tomatoes have frozen, transfer to freezer bag or container. Frozen tomatoes are best used in soups and sauces and will last for up to 8 months.
- Don’t waste:Tomatoes from my garden rarely “look” perfect. They often have imperfections. Maybe a bunny took a bite too. (can’t blame him!) So if a tomato doesn’t look just right it doesn’t mean it won’t taste delicious. Just cut out any parts that don’t look good, and add the good parts to your dish and enjoy.
Fun Fact: Tomatoes have been to space! 600,000 tomato seeds went to the International Space Station before being grown in classrooms all over Canada as part of experiments to understand the effect of outer space on seed growth and development.
Tasty Tomato Recipes!
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A delicious side dish.
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A jazzed up classic.