Tomato

Pick it!

• 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.

Try it!

• 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.

Ingredients

• 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

Directions

1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water.
2. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
3. Squeeze lime juice over the mixture and sprinkle on the salt.
4. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes.
5. Stir again just before serving.