This week’s Vegetable Box Feature: Slicing Tomatoes… the giants of the Tomato World
Nothing says Summer like fresh locally grown tomatoes!
Did you know?
If you are growing your own tomatoes, its recommended 2 plants be grown for every one tomato eater in your house!
Where to Store it?
Unless you’re eating them immediately, ripe, locally grown tomatoes will last longer in the fridge, eat within a few days. It’s best to keep them on the top shelf near the door, as it often warmer than the bottom and back of the fridge. That being said many do say they are best left on the counter, but just be aware they won’t last long especially in the summer if your house is hot.
Rinse your tomatoes gently before slicing or chopping (depending on your recipe or how you are enjoying them).
How to Use:
Slicing tomatoes are best enjoyed fresh & raw sliced or chopped and added to salads or topped on sandwiches or burgers. They can also be cooked into sauce or squeezed into juice.
Avocado Tomato Salad
Created by:Lauren Miyashiro
Add your favourite protein for a delicious summer lunch or dinner.
1. In a small bowl, whisk together oil, lemon juice, and cumin. Season dressing with salt and pepper.
Baked Tomato Slices
A delicious way to top leftover pasta or enjoy with your favourite protein.
1. Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
2. Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
3. Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.
Easy Tomato Gazpacho
Created by:Carolyn Casner
The key to any flavourful gazpacho is giving it time to rest.
1. Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
Tip: To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
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