Tomatoes and Corn Season


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 jalapeño 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, jalapeños (if extra heat is desired, use seeds), garlic and cilantro.
  3. Crush tomatillos and add to tomato mixture.
    The copyright of the article Tomatoes and Corn Season in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Tomatoes and Corn Season in print or online must be granted by the author in writing.

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