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The History of the Tomato:
Tomatoes are apart of the nightshade family, which include potatoes
and eggplants. Tomatoes originally come from South America and were
introduced to the European cultures, via the Spanish. The Europeans
were not open to trying tomatoes, as a lot of members of the
nightshade family are poisonous. Later, the French tried these
tomatoes and began to call them "pommes d'amour", apples of love.
They felt that tomatoes carried aphrodisiac qualities! It wasn't
until the 1900's where the tomato gained popularity in the United
States.
Tomato Varieties:
There are many different types of tomatoes, including, but not
limited to: Beefsteak tomatoes and Globe tomatoes, excellent raw or
cooked, Plum (or Roma) tomatoes come in yellow and red varieties,
Grape tomatoes are baby romas, Green tomatoes, excellent for
relishes, frying and broiling, and Cherry tomatoes and Yellow Pear
tomatoes, great as a garnish or for salads.
How to Choose a Tomato:
Tomato season is June through August. The best tomatoes available for
purchase are vine-ripened tomatoes. Unfortunately, these are the most
perishable, which is a reason why most supermarkets purchase green
tomatoes and allow them to ripen at the store. These, unfortunately,
will NEVER have the flavor or texture of a vine-ripened tomato. Look
for firm tomatoes, with no blemishes, a distinct tomato aroma, that
gives slightly to pressure, and should be heavier than it appears.
How Do You Store a Tomato?:
At room temperature. They should NEVER be placed in a refrigerator or
placed in direct sunlight.
If I Have An Unripened Tomato, How Do I Ripen It?:
Place in a pierced
paper bag with an apple at room temperature for several days.
The Nutritional Qualities of a Tomato:
Tomatoes are high in fiber, Vitamins A, B & C, potassium, iron and
phosphorus. A medium tomato only has 35 calories.
Suggested Wines:
Depending on what you serve with your tomato dish, try drinking a
Chardonnay, a Fume Blanc, a Chenin Blanc, a Zinfandel or a Syrah.
Recipe:
SALSA
copyright by Jennifer A. Wickes
- 4 tomatillos (Mexican green tomatoes, if none are in your area, use more tomatoes)
- 4 Roma tomatoes
- 1/2 yellow onion
- 1 celery rib, thinly sliced
- 2 jalapeo peppers (or more for heat)
- 4 garlic cloves
- 1 bunch cilantro
- 1-tablespoon cumin
- 1-teaspoon salt
- 1-tablespoon lime (or lemon) juice
- 1-cup corn (optional)
- 1-cup black beans (optional)
Method: 1.) Peel tomatillos (like an onion). Put in a pot and bring
to a boil. Boil 10 minutes.
2.) Mince tomatoes, onions, celery, jalapeos (if extra heat is
desired, use seeds), garlic and cilantro.
3.) Crush tomatillos and add to tomato mixture.
4.) Add salt, cumin and lime (lemon) juice.
5.) Mix thoroughly. If "optional" items are desired, add now, and mix
again.
6.) Let the salsa sit over night.
Serve with chips, eggs, grilled meats, tacos, burritos or fajitas.
Makes 4 cups.
About The Author: Makes 4 cups.
This article was previously published at Suite101.com.
About the Author:
Jennifer Wickes is the editor and writer at "Cooking With The
Seasons". To visit her site, go to:
http://www.suite101.com/welcome.cfm/cooking_with_the_seasons
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