Tomatoes

Tomatoes can be used for either a addition to a salad or they can be stuffed for a main course!

• Tomatoes come in a wide variety of colors, shapes and sizes.
• Good quality slicing tomatoes will be firm, smooth-skinned and should be at least pink in color.
• Tomatoes that are more on the green side will ripen within a few days when left at room temperature.
• Avoid tomatoes that are too soft, wrinkled or those that have broken skin.
• Store sliced tomatoes in the refrigerator.
• A single tomato contains 25% of vitamin A and 30% of vitamin C.
• Tomatoes have been the most popular garden crop over the last 200 years.

• Egg Tomato are shaped and sized of a medium sized egg, with thick, blood red flesh that is rich and perfect for persevering or eating fresh. This variety has been around since the 1950’s.
• Homestead tomatoes were developed in the 1950’s for growers in Florida and the southern states. This tomato us wilt resistant and productive. This variety has a firm, tasty flesh.
• Roma tomatoes are a quality paste variety with a very thick flesh. This is a popular old favorite.
• Rutgers tomatoes are good for canning, also excellent fresh; large red ounce globes. Good yields with superb flavor. This variety comes mostly from New jersey.

• Tomato Caprese from Allrecipes
• Sun Dried Tomatoes
• Heirloom Tomato Salad with Rosemary