Crops & Varieties: Tomatoes
|San Marzano||Very prolific, these tomatoes are a big part of our operations on the farm, and you'll see why when you get some yourself!|
|Mariana||Another delicious plum type tomato, great for sauces.|
All tomatoes are delicious raw. Pop small tomatoes straight in your mouth on the night of the delivery; slice larger tomatoes for a hearty treat.
While elaborate pasta sauce recipes are great, fresh tomatoes are generally best eaten fresh. Make a quick pasta sauce by tossing corsely-chopped garlic, basil, and parsley into a food processor with fresh tomatoes. Mix just long enough to break tomatoes apart and mix ingredients, then toss with olive oil and pasta.
Try a tomato-only salad with halved Sun Golds, Black Cherries, and Juliets with just a little olive oil and vinegar with your choice of herbs.
Smash any tomato into almost any recipe - potatoes, eggs, stir-fries, meats, caseroles, etc.
Large tomatoes should never be refrigerated; it’s sometimes necessary to refrigerate tomatoes that are starting to look overripe, but it’s best to just eat or preserve them.
Some Sungolds and Black Cherry tomatoes may split from excess moisture; they’re still good if you eat them right away, and it’s important to separate them from others, as they will draw fruit flies.
When any tomatoes start going soft, be sure to eat or prepare them right away.
If you want to ripen a tomato quickly, try putting it in a paper bag with an apple or put it in a sunny window.
The best way to keep tomatoes long-term is to can them. Canning is a fun project to take on, and there’s nothing more satisfying than the taste of home-canned tomatoes on a cold February day.
Tomatoes can also be frozen whole, though some may think the reduced flavor isn’t worth it.
Saving the Season: Canning Crushed Tomatoes
From us: Summer Garden Ratatouille
Stitch and Boots: Slow Oven-Roasted Tomatoes
From CSA customer Dave, via our Tumblr: What to do with Green Tomatoes