Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Ripe tomatoes are red, round/oval 1 inch - 6 inches.
- Choose smooth tomatoes, slightly soft, bruise free.
- Store at room temperature, 2-3 days, away from sunlight.
- Ripen tomatoes in a closed paper bag for 1-5 days, punch several holes in bag.
- Flavor worsens in fridge.
- Refrigerate only extra-ripe tomatoes to keep from further ripening.
- Eat raw; add to salads and sandwiches.
- Cook by baking, stewing, grilling, stir-frying.
- Serve in soups, salsas, tomato sauce (in pasta dishes, spaghetti and pizza), and ketchup.
- Cut with a serrated or sharp knife.
- Keep in juice by cutting from stem to blossom end.
Like it! Fresh Garden Salsa
- 2 large ripe, red slicing tomatoes, cored and chopped
- 1 small, white onion, chopped
- 1 green onion, top included, chopped
- 1-3 jalapeno peppers, finely chopped
- ¼ cup cilantro leaves, minced
- Juice of 1 lime
- 1 teaspoon salt
- Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water.
- In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
- Squeeze lime juice over the mixture and sprinkle on the salt.
- Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes.
- Stir again just before serving.
Yield: 2 cups
Nutrition Facts per Serving: Calories 30; Fat 0g; Cholesterol 0mg; Sodium 640 mg; Carbohydrates 7g; Fiber 2g; Sugar 4g; Protein 1g
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