Tomato Heaven

“Too many tomatoes!” I’ve seen numerous articles—and even a book—titled with this phrase. I was skeptical that there was such thing as Too Many Tomatoes until a few years ago when my husband really did overdo it with tomato plants on his first foray into home gardening. What resulted was what I called The Tomato Explosion of 2008. Whenever I saw him heading toward the house with another basket of tomatoes, I felt like locking the door and shouting “We don’t want any!!” But aside from that anomaly, the season for fresh, local tomato season is something I look forward to each summer. Summer just isn’t complete unless I’ve make a batch or two of gazpacho, or an uncooked tomato sauce for pasta. Here are some tomato recipes you’ll find on VegKitchen:

Tomatoes are among the most nourishing and versatile of vine-ripened produce, and it’s handy to have a cache of ideas to draw upon when their season is in high gear. Whether you grow tomatoes by the barrel in your own garden or buy them by the bushel from the local farm market, read on for simple, tasty recipes, tips on preparation and storage, nutritional news, and more.

Buying and Storing Tomatoes
According to tomato growers as well as gourmands, the biggest mistake people make with tomatoes is refrigerating them. This compromises their flavor and gives them a mealier texture. Better to buy what is needed for the near term and simply store them on a countertop, away from direct sun. Underripe tomatoes may be put in a paper bag in a dark place and left for a few days (checking often) to ripen and develop flavor.

When buying tomatoes, generally you’d want fairly firm, smooth ones that feel heavy for their size. But in July and August, when you might want to use them for cold soups and raw or cooked sauces, don’t hesitate to go for softer, squishier tomatoes, but do use them right away.

Good News on the Nutritional Front
Tomatoes and tomato products are so commonplace that we sometimes fail to acknowledge them as the nutritional powerhouses that they are. One medium tomato can provide the following Daily Values: 40% Vitamin C, 20% of Vitamin A (converted by the body from Beta Carotene) and 10% of Potassium.

Even more significant is the news on lycopene. This substance is a carotenoid, a plant pigment which, in this case, gives tomatoes their glowing colors. In numerous studies, lycopene’s antioxidant properties have proven so powerful that researchers concur about its ability to protect against several types of cancer. Can you get lycopene from any other foods? It’s not easy. The only other sources are pink grapefruit and watermelon, but they have only a fraction of the lycopene content of tomatoes.

Basic Tomato Techniques
Drying: Think you like dried tomatoes? Just wait until you dry your own. The process is incredibly simple and rewarding. You don’t need a dehydrator, and unless you live in Tuscany, you don’t need the sun, either. All you need is your oven and a little bit of patience. Flavorful plum or Roma tomatoes work most successfully with this technique. Cut the tomatoes in halves lengthwise. Arrange cut side up on a baking sheet. Bake at 200 degrees for 2 to 3 hours, or until they look somewhat collapsed and with edges slightly shriveled. Use as you would sun-dried tomatoes, or eat as a snack.

Grilling: Slice large, firm tomatoes at least 1/2 inch thick or cut plum tomatoes in half lengthwise. Brush lightly with olive oil. Cook on a prepared grill on both sides until the edges brown, about 5 to 8 minutes total. Mesh-type grill toppers are useful for grilling tomatoes since they tend to go so soft. Cherry tomatoes are great for using in grilled kebabs. No special preparation is needed aside from basting with whatever marinade you are using.

Pureeing: Place large chunks of tomato into the workbowl of a food processor. Process until evenly pureed. If you want a smoother puree, put it through a food mill, which will remove the seeds and small bits of skin.

Seeding: If a recipe calls for seeded tomatoes, simply cut them in half horizontally (that is, through the stem end. Scoop out the seeds with a small spoon, such as the 1/2 teaspoon measure of a measuring spoon set.

Skinning: Removing the skin from tomatoes is not as complicated as it might seem. All you need to do is plunge tomatoes into boiling water for 10 seconds, then remove. Once the tomatoes are cool enough to handle, the skins slip off easily.

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