REASONS TO PICK FLORIDA TOMATOES

Fresh Florida tomatoes are low-calorie, low-sodium, a good source of fiber and high in vitamins A and C.  Studies show that the antioxidant lycopene found in tomatoes blocks cancer, aging, and cellular damage. Ripe, red Florida tomatoes add flavor, color and good nutrition to any dish. From soup to salad to sandwich to swordfish or simply sliced with salt and pepper, enjoy fresh and fabulous Florida tomatoes!

 

 

 

 

 

 

 

 

 

 

 

 

Hot Tomato Tips

Preparation

Coring: Using a sharp paring knife make several angled cuts through the stem and under the core.
Seeding: Lay the tomato on its side and halve with a sharp serrated knife. Squeeze each half firmly enough to push out the seeds. Discard seeds.
Slicing: First core the tomato and lay it on its side. Using a sharp serrated knife, cut a very thin slice off both ends and discard. Slice the tomato to desired thickness.
Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at a time into enough boiling water to cover. Boil for 15 to 30 seconds, lift into a colander with a slotted spoon. Rinse briefly under cold running water. Peel off and discard skins.
Stuffing Shells: Lay the tomato on its side and cut a very thin slice off the bottom using a sharp serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh, leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain.

YIELD
1 medium tomato, seeded, yields approximately 3/4 cup chopped. 1 large tomato, seeded, yields 1 cup chopped. One pound of tomatoes yields approximately 2-1/2 cups of chopped or 2 cups puréed.

Storage
Tomatoes will ripen to a juicy red on their own when stored at room temperature. Refrigeration kills flavor in fresh tomatoes.

FLORIDA TOMATO BITS & PIECES

* Americans on average consume 18 pounds of tomatoes every year.
* Florida Tomatoes account for 95% of all U.S. grown tomatoes eaten by Americans October to June. And 45% of all tomatoes consumed in the U.S. year-round are Florida Tomatoes.
* Tomatoes are actually a fruit even though the U.S. Supreme Court declared them a vegetable in 1893.
* The tomato is a true American native. Originally cultivated by Aztecs and Incas as early as 700 A.D., tomatoes were introduced to Europeans during 16th century explorations.

© 2002 Florida Tomato Committee