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However you say it, we love em! Cherry Ranging from the size of a thumb tip to a golf ball, this variety is thought to be a cross between domesticated garden tomatoes and wild currant-type tomatoes. They re perfect for popping in your mouth like grapes, however, cooking will enhance their sweetness and add depth to their flavor. Dry-Farmed Just as the name states, all irrigation is cut off to these tomatoes after the plants are established, which forces the plant to survive and dig deeper with its roots to find water. The result is an amazing, just-off-the-vine, concentrated flavor and texture. They ripen anywhere from mid-july to mid-october, so catch them while you can! Perfect for salads, fresh salsa, tomato jam, chutney, or in just about anything. Heirloom Heirloom or Heritage tomatoes are special because cultivators have saved the seeds and passed them down through generations. They come in a range of sizes, colors and, of course, flavors. They make great caprese salads and are the perfect addition to BLTs and burgers. Also try slicing them up and drizzling with balsamic vinegar to make an aesthetic statement on a plate. Check out our Heirloom guide in a few pages!
Beefsteak Aptly named for their large size and meaty texture, Beefsteaks have a classic tomato flavor, and depending upon the variety, they can also be sweet to the taste. Due to their larger size, Beefsteaks are not commercially grown as often as other types, but here on the Central Coast, we have amazing farmers that grow some of the finest organic Beefsteaks around! They re ideal for sandwiches and burgers; or try a stacked salad, layering slices with avocado and mozzarella. San Marzano San Marzano is a variety of plum tomato named for its origin at the base of Mount Vesuvius in San Marzano, Italy. Thinner than a Roma tomato and more pointed, they have firm pulp, deep red color, low seed count and easy to remove skin; which is ideal for making tomato paste and pasta sauce. Green Yup, green tomatoes are just regular, unripe red tomatoes. They re firm (though they ll soften upon cooking) and sour. They re perfect for cooking and baking, however you wouldn t want to just pop one in your mouth. Try substituting them for tart green apples in a pie, or make a batch of fried green tomatoes. Try them once and you ll be hooked! Nutritional Benefits Tomatoes are low in calories, containing just 18 calories per 3.5 ounces. They are low in fat, high in vitamin C, A & K, and lycopene, and contain no cholesterol. They are also an excellent source of antioxidants, dietary fiber, minerals, and vitamins.
Store all tomatoes at room temperature, never refrigerate! The best way to ripen tomatoes is to put them next to apples or bananas because they give off ethylene gases which speeds up the ripening process. Too many tomatoes? Save them for a wintertime sauce by putting them (whole) in freezer bags and sticking them in the freezer. Skins will come off easily when thawed.
Dry-Farmed Tomato Bruschetta 2-3 lbs Dry-Farmed tomatoes 1 medium yellow onion 1 lemon 1/4 cup extra virgin olive oil 1/4 cup organic balsamic vinegar 1 clove garlic, pressed 1-8 oz container fresh mozzarella, diced 2 Tablespoons fresh basil, chopped Salt and pepper to taste Toasted bread or crackers Dice tomatoes and onions, and put into a large bowl. Halve and squeeze the lemon over the mixture. Add in olive oil and balsamic vinegar. Add garlic, mozzarella, basil and salt and pepper to taste. Mix gently and spoon onto toasted bread or crackers.
Brandywines are revered for their classic backyard tomato taste with near perfect mixture of acidity and sweetness. There are multiple strains and colors of Brandywine, the most common being the large-sized pinkish-red flesh variety. Green Zebra as the name states, are green and striped in appearance and typically on the small side. They have a distinct mellow tart flavor and are at their best when they have an almost yellow hue just underneath the skin. Marvel Stripe is a great all-purpose tomato. Its skin has an almost tie-died appearance with a yellow background and red stripes. The flesh has a mix of bright yellow and deep red color that stands out in a salad. Its flavor brings a mild sweetness that is very fruity and well balanced. Cherokee Purple have a unique reddish-purple color, black rose flesh, rich earthy-sweet taste and tart finish, that are a favorite at any tasting. They are also known for being slightly more disease-resistant than other heirloom varieties. Aunt Ruby s German Green can grow to over one pound and has a neon-green flesh with a sweet, fruity flavor. The tomato s namesake, Aunt Ruby, was from Tennessee and the seed is said to have come from her grandfather, who emigrated directly from Germany. Black Krim is both sweet and acidic and boasts a bold, smoky flavor. Its texture is slightly crisp on the outside with flesh that is juicy and a bit meaty.
Heirloom Tomato Panzanella Salad 6 cups of New Leaf s Own Garlic Bread cut into 1 cubes 6 cups of Heirloom tomatoes, cut in large chunks 1/2 cup extra virgin olive oil 1/2 bunch basil leaves, torn 8 oz of Galbani Ciliegine mozzarella, drained Balsamic vinegar Bacon (optional) Salt and pepper to taste Preheat oven to 350 F. Place garlic bread cubes on sheet pan and place in oven until crisp and brown, tossing occasionally, about 15 minutes. Cut tomatoes and place in large bowl, toss with olive oil, salt and freshly ground black pepper. Add warm garlic bread, fresh basil leaves and drained mozzarella, toss, and add bacon now if you are so inclined. Serve immediately in large bowls, drizzled with balsamic vinegar.
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