Homespun

June 21, 2000




Tomato: Fruit or Vegetable?


Although botanically a fruit, specifically a berry, the tomato is prepared and served as a vegetable. A member of the nightshade family, which includes the deadly nightshade as well as potatoes, bell peppers, and eggplant, the tomato is a native South American plant.

Tomatoes are in the top three vegetables chosen by Americans - closer to the top if you count all the processed tomato products we use. While tomatoes aren't as high in nutrients as some other vegetables, they are the leading vegetable source for vitamin C in the American diet because of the quantities we eat. They also provide some beta carotene.

There are thousands of tomato varieties, but those usually available in local markets fall into one of three categories:
Cherry tomatoes: Round and bite-sized, these tomatoes are often served in salads and as garnishes. Their skin may be red or yellow.
Plum tomatoes: Also known as Italian or Roma tomatoes, plum tomatoes are small and egg-shaped. In general, they are meatier and less juicy than slicing tomatoes, and so are ideal for making sauces and adding to other cooked foods.
Slicing tomatoes: These large, rounded varieties include round globe types commonly found in most supermarkets as well as the flatter beefsteak tomatoes prized by home gardeners.

Other varieties include yellow or orange tomatoes, which are sometimes advertised as "low-acid" tomatoes. They are in fact not lower in acid than other tomatoes, but higher in sugar, which produces a very mild, sweet flavor.

Room temperature (above 55°) is best for storing tomatoes; don't refrigerate them. Place less-than-ripe tomatoes in a paper bag with a banana; the ethylene gas given off by the fruit will hasten the ripening process. Also, store away from direct sunlight.

Soon our home-grown tomatoes will be ripening. Enjoy!

FRESH TOMATO TART

½ (15 oz.) package refrigerated pie crusts
2 cups (8 oz.) shredded mozzarella cheese
3 tablespoons chopped fresh basil, divided
3 medium-size tomatoes, peeled and cut into 1/2-inch slices
1½ tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

Fit pie crust into a 10-inch tart pan according to package directions; trip any excess pastry along edges. Generously prick bottom and sides of pastry with a fork.

Bake at 400° for 5 minutes.

Sprinkle cheese evenly into pastry shell, and top with 2 tablespoons basil. Arrange tomato slices on top; brush with oil, and sprinkle with salt and pepper. Place on a baking sheet; place baking sheet on lower rack of oven.

Bake at 400° for 35 to 40 minutes. Remove from oven; sprinkle with remaining 1 tablespoon basil. Let stand 5 minutes before serving. Yield: 8 to 10 servings.

FRIED GREEN TOMATOES

4 large green tomatoes (about 2 pounds)
¼ cup sugar
¾ cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons bacon drippings
6 tablespoons vegetable oil

Remove and discard a thin slice from tops and bottoms of tomatoes; cut tomatoes into ¼-inch-thick slices.

Layer tomato slices in a small deep dish, sprinkle each layer with sugar; let stand 1 hour. Drain tomato slices, reserving sugar liquid.

Combine flour, salt, and pepper in a shallow dish; dredge tomato slices in mixture.

Heat 1 tablespoon bacon drippings and 2 tablespoons oil in a large cast-iron skillet over medium-high heat until hot; add about one-third of tomato slices. Cook 2 to 3 minutes on each side or until golden. Drain on paper towels. Repeat procedure twice with remaining tomato slices, bacon drippings and oil.

Drain off pan drippings, reserving 1 tablespoon in skillet. Stir reserved sugar liquid until sugar dissolves. Add to drippings in skillet; bring to a boil.

Cook over medium heat, stirring constantly, 1 minute or until slightly thickened. Place fried tomatoes on a serving platter, and drizzle with sugar mixture. Serve immediately. Yield: 4 to 6 servings.

TOMATO DUMPLINGS

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon shortening
½ cup milk
5 cups peeled, chopped tomatoes
1 medium onion, finely chopped
1 tablespoon butter or margarine
2 teaspoons sugar
½ teaspoon dried whole basil, crushed
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

Combine first 3 ingredients; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. (Or use biscuit mix.)

Combine tomatoes and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Drip dough by tablespoonfuls into boiling mixture. Cover, reduce heat, and simmer 12 minutes without stirring. Yield: about 6 servings.

SCALLOPED TOMATO CASSEROLE

3½ cups peeled, chopped tomatoes
1 cup chopped onion
½ cup cheese-flavored cracker crumbs
1½ teaspoon sugar
½ teaspoon salt
1 (8 oz.) carton commercial sour cream
1½ cups seasoned croutons
1 tablespoon butter, melted

Layer half each of tomatoes, onion, cracker crumbs, sugar, and salt in a greased 1½-quart casserole. Repeat layers. Bake at 325° for 20 minutes. Spread sour cream on top; sprinkle croutons over sour cream. Drizzle melted butter over croutons. Bake an additional 10 minutes. Yield: 6 servings.

This page created by Margie Yarnell, Extension Secretary.

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