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3 min read

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?

  • There are over 7,500 varieties of tomatoes, actually a fruit, which many people call a vegetable
  • Slicing tomatoes types of tomatoes typically are thin-skinned & richly flavoured
  • They are the best for eating fresh
  • Italians were the first Europeans to grow & cook with tomatoes back around 1550
  • A cup of raw tomatoes has more than 2g of fiber and are also high in vitamin C, K, potassium and manganese
  • Lycopene, an antioxidant is also high in tomatoes & gives them their red colour

 Fun Fact

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.

Preparation

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.

Recipes:

Avocado Tomato Salad
Created by:
Lauren Miyashiro

Add your favourite protein for a delicious summer lunch or dinner.

 

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1/4 tsp ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 3 avocados, cubed
  • 2 tomatoes, cut in quarters, then halved
  • 1 small cucumber, sliced into half moons
  • 1/3 cup corn
  • 1 jalepeño, minced (optional)
  • 2 TBSP freshly chopped cilantro

 

Instructions:
1. In a small bowl, whisk together oil, lemon juice, and cumin. Season dressing with salt and pepper.

  1. In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro.
  2. Gently toss with dressing and serve immediately.

 

Baked Tomato Slices

Created By:Allrecipes 

 A delicious way to top leftover pasta or enjoy with your favourite protein.


Ingredients:

  • Olive oil, divided, or as needed
  • 1 large tomato, cut into 1/2-inch-thick slices
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 1 clove garlic, minced
  • Salt and ground black pepper to taste

Instructions:
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.

Ingredients:

  • 4-5 large tomatoes, cored and cut into pieces
  • 1 English cucumber, cut into chunks
  • 1 medium red bell pepper, seeded and cut into pieces
  • 1 large clove garlic, crushed
  • 3 TBSP plus 2 tsp extra-virgin olive oil, divided
  • 2 TBSP plus 1 tsp red wine vinegar, divided
  • 1 tsp plus a pinch of salt, divided
  • ½ tsp plus a punch of ground pepper, divided
  • 1 avocado
  • ¼ cup chopped fresh basil


Instructions:
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.

  1. Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
  2. Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.

Tip: To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.


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