In the Spotlight

Tomato Recipes & Info

By Pam Aughe, R.D. / Photography By Carole Topalian | October 30, 2017
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Discover | Picking and eating a juicy, ripe tomato still warm from the sun is one of life’s pleasures. But consumer demand for year-round tomatoes has created a market for the bland, out of season tomatoes sold in many supermarkets. Take advantage of Michigan’s tomato season: Seek out local growers and savor the rich flavor of a locally grown tomato. Extend the season throughout the winter by canning, drying or freezing fresh tomatoes.

Taste | Traditionally, tomatoes are recognized for their shiny red exterior. But go to a local farmers’ market and you will see a rainbow of tomato colors—pink, yellow, green, purple, brown, black and striped. There are countless varieties of tomatoes available and endless taste possibilities. Tomatoes can be roasted, stewed, pickled or grilled and enhance both savory and sweet recipes.

Fortify | Tomatoes are one of the most nutritious crops available. They are rich in vitamin A, vitamin C, potassium and in the carotenoid lycopene. As a large component of the Mediterranean diet—based on plant foods, wine, fish and low-fat dairy—tomatoes are associated with health protection and longevity. Tomatoes are also a source of vitamin E, a fat-soluble vitamin known for its antioxidant properties.

Preserve | Purchase tomatoes that are plump and bright with smooth, well-shaped skin. Pale tomatoes with cracks or soft spots should be avoided. Because tomatoes stored in the refrigerator lose their flavor and texture, they should be stored at room temperature only. To extend Michigan’s short tomato season, freeze them whole, sliced, chopped or puréed. Frozen tomatoes are good for eight months.

Article from Edible WOW at
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