Ohio State University Extension Fact Sheet
Human Nutrition and Food Management
1787 Neil Avenue, Columbus, Ohio 43210
Selecting, Storing and Serving Ohio Tomatoes
HYG-5532-93
Barbara H. Drake
What is a tomato? Tomatoes are cultivated and used as a vegetable.
Botanically, they are a fruit, being fleshy and containing many seeds
that are not stones. Regardless of how you classify them, they remain
an Ohio favorite because of their versatility and flavor.
Selection
- Tomatoes can be red, orange, orange-pink or yellow when ripe,
depending on the variety.
- Sizes range from the very small cherry
tomato to oval or pear shaped (used for tomato sauce or paste) to
giant "beefsteak" type used for slicing.
- Select tomatoes that are
firm, glossy, smooth and plump. Avoid those that are soft, bruised,
cracked or otherwise damaged.
- Purchase tomatoes at various stages of
ripeness, then use the ripest tomatoes first. Examine the tomato's
color. Those that are the deepest in color are the ripest.
- Always
remember, tomatoes can ripen after picking.
- For information on tomato
varieties and uses, contact your county Extension agent, Agriculture
or Horticulture.
Storage
- Ripen tomatoes at room temperature, 70 degrees F, smooth end down and stem
end up. The bumpy "shoulders" of the stem end are the most tender
part of the tomato and will bruise simply by the weight of the fruit.
- Sunlight is not necessary to ripen fruit, and placing tomatoes in the
window is not recommended. They could become overheated which
prevents good color and flavor development and increases the chance
of decay.
- Do not place tomatoes in the refrigerator unless they are
fully ripened. Damage often occurs at temperatures below 55 degrees F and
tomatoes will not ripen any further in the refrigerator.
- Once
tomatoes are fully ripe, they should be stored in a cool area at 55
-58 degrees F. An excess of fully ripe tomatoes may be stored in the
refrigerator for two to three weeks. They will lose some color and
flavor, but will still be good to eat.
- Any excess of partially
ripened tomatoes should be fully ripened at room temperature before
storage in the refrigerator. Ripening at room temperature after
storage in the refrigerator is not practical and may may result in
soft tomatoes with a watery consistency.
- If tomatoes are harder when
bought than desired for eating, they will not soften as quickly in
the refrigerator as they will at room temperature. The rate of
softening is only slowed, not stopped, at refrigerator temperatures.
Nutrition
One medium tomato has only 35 calories, is rich in vitamins C and A,
and contains small amounts of the B vitamins and potassium.
Yield
Due to the many variables, such as moisture content, size and
variety, it is impossible to give specific recommendations for
quantities to buy. The recommendations below are approximations only.
- 1 bushel of tomatoes = 53 to 56 pounds
- 1 pound of tomatoes = about 3 medium tomatoes
Serving
- If your recipe calls for peeled and/or seeded tomatoes, hold in
boiling water for 30 seconds, plunge into cold water, drain, make a
slit in the blossom end and peel skins back.
- Seed by cutting the
tomato in half crosswise and remove seeds with the tip of a knife or
spoon.
- Slice tomatoes the French way, from stem to blossom and in
this way they lose less juice.
- Top with fresh or dried herbs, such as
basil, oregano, tarragon, thyme or curry powder.
- Stuff large tomatoes
with a variety of mixtures such as fish, poultry, egg salad or
cottage cheese.
- Stuff cherry tomatoes for bite-size appetizers. To
prepare, slice off tops and a very thin slice off the bottom, so they
will stand well. Remove seeds and juice with a melon scoop. Stuff with
your favorite fillings-cream cheese and watercress; tuna and
mayonnaise; pulverized peanuts, mayonnaise and curry powder; or
avacado, minced onion and lemon juice.
- For an elegant salad or
appetizer, layer sliced tomatoes, fresh basil leaves and fresh
mozzarella cheese on lettuce. Dress lightly with olive oil.
- Tomatoes
get better and better tasting as you cook them. They are great in
entrees which cook a long time or require next day "reheating."
Ohio Fresh Gazpacho
- 1 cup chopped peeled tomato
- 1/2 cup chopped celery
- 1/2 cup chopped cucumber
- 1/2 cup chopped green pepper
- 1/3 cup chopped green onion
- 2 tsp. snipped parsley
- 1 clove minced garlic
- 3 Tbls. wine vinegar
- 2 Tbls. olive oil
- 1 tsp. salt 1/4 tsp. pepper
- 1/2 tsp. Worcestershire sauce
- 2-1/2 cups tomato juice
Chop ingredients in food processor. Chill in glass or stainless steel
bowl at least 4 hours. Serves 6-8.
For information on preserving tomatoes and tomato products, contact
your county office of Ohio State University Extension for Home, Yard
and Garden Fact Sheets #5336-91, "Canning Tomatoes;" and #5337-91, "Canning
Tomato Products;" and Bulletin #716, "Home Drying of Foods."
Reviewed by: Lydia C. Medeiros, Specialist, Food & Nutrition Richard
C. Funt, Specialist, Horticulture
All educational programs conducted by Ohio State University Extension
are available to clientele on a nondiscriminatory basis without regard
to race, color, creed, religion, sexual orientation, national origin,
gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and
Director, OSU Extension.
TDD No. 800-589-8292 (Ohio only) or 614-292-1868
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