Home > Uncategorized > Tomatoes, Tomatoes Everywhere And Not One To Eat…..

Tomatoes, Tomatoes Everywhere And Not One To Eat…..

Aren’t they beautiful? Naturally, there aren’t Tomatoes “Everywhere” this time of year, but I thought a loose reference to the “Ancient Mariner Poem” might be appropriate. But there are thoughts of Tomatoes everywhere it seems. We’re rapidly approaching that time if year when our thoughts wander to the soon to be reality of the Family Garden! Some of us have the annual problem of deciding which variety of Tomato to grow.

 

 

 

 

 

 

 

 

 

A quick analysis of how we use our Tomatoes might be in order before we trundle off to a decision.

BEEFSTEAKS

These are your big, red globe tomatoes. They can weigh in at a pound or more, with a 6-inch diameter. They will mix a tangy, acid bite with a touch of sweetness, creating a classic rich flavor. These are juicy tomatoes, with lots of water. Beefsteaks come in more than 350 varieties. Often called “slicers” because of their size and meaty texture, these tomatoes are great stacked on a hamburger or BLT, or carved into wedges and sprinkled with salt.

BUSH TOMATOES

Think baby Beefsteaks. These uniformly round tomatoes are racquetball-sized, with a thick skin. They make a distinctive “pop” when bitten into. Prized throughout Europe and the Middle East for their rich flavor and juicy, explosive texture, their smaller size also makes them perfect for individual consumption.

Early Girl and Czech Bush varieties are relatively common. Sometimes called “saladettes,” they make bite-sized wedges perfect for salads or snacking.

PLUMS OR ROMAS

The thick-walled, oblong plum tomato is synonymous with Italy. Known in supermarkets primarily as Roma tomatoes, these big-sweet, big-acid tomatoes are known for their chewy flesh and low water content. Which makes them perfect for tomato sauce. These tomatoes also can be used for quick saute dishes or in fresh salads where you don’t want excess moisture. They offer longer shelf life than moister tomatoes.

CHERRY AND OTHER TINY TOMATOES

Generally, the smaller the fruit, the bigger the sugar. That’s one reason the tiny tomato industry has boomed in recent years. Cherry tomatoes run about an inch in diameter and traditionally are the most delicate and complex of the small tomatoes. Growers — and eaters — love the Sungold for its delicate orange tint and fruity, almost tropical flavor. The Juliet, which resembles a mini-plum tomato at roughly 2 inches long, is another favorite.  Grape tomatoes, named for their size and shape, have become grocery store standards and offer predictable, uniform sweetness. Mini-tomatoes also can be pear- or teardrop-shaped and often come in red or yellow. These will have a slightly bland, more subtle flavor than grape or cherry tomatoes.

BLACK TOMATOES

Among the more exotic summer offerings are “black” tomatoes, which sport a deep purple color and run from plum-sized up to nearly a pound. They generally have a rich, almost salty taste. The Cherokee Purple offers big flavor, as does the Black Krim, which is softer and juicier than the Cherokee. These tomatoes make beautiful caprese or tomato salad, and delicious salsa. Eat them simply, with minimal adornment, to preserve their nuanced flavors.

BI-COLORS

These super-juicy, gigantic tomatoes — up to 2 pounds — tend to be yellow with a red or orange blush. They have a big, fruity flavor with little of the acid associated with traditional tomato flavor.

GREEN, YELLOW AND ORANGE TOMATOES

Green tomatoes — meaning those that ripen to a gentle shade of green — generally offer an almost spicy taste. Among the most popular is the Green Zebra, a slightly firm tomato with yellow-green skin and purplish stripes that runs roughly 2 inches around. Aunt Ruby’s German Greens are softer and can weigh in at a pound or more. Yellow tomatoes tend to be sweeter and less acidic, with a generally mild flavor, Orange tomatoes offer a rich orange color and mild fruity flavor without the acidity associated with classic tomato flavor. For all of these, bask in their colorful glory. Generally too mild to withstand much cooking, these tomatoes should be served raw on a platter, possibly drizzled with olive oil and salt.

So there you have it….a few ideas to get the juices flowing on your choices for the coming growing season. Give your thoughts a few visions of what you enjoy and the rest will become reality ☺

Posted Sunday, March 5th, 2017 by by admin, under Uncategorized.

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