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Ready to take your taste buds on a "trip?" This time we're traveling to Florida, which produces plenty of juicy tomatoes, thanks to fertile soil and plentiful sunshine. In fact, Florida tomatoes account for 95 percent of all domestic tomatoes eaten by Americans from October through June and 45 percent of all tomatoes consumed in the U.S. year-round.
We use tomatoes as a vegetable, but botanically, they're actually a fruit. Like other fruits, tomatoes may need a bit of ripening. Keep tomatoes at room temperature for a day or two until they turn bright red and slightly soft. When fully ripe, tomatoes may be refrigerated, but bring them back to room temperature before serving to restore their full flavor.
One Taste of Home reader who knows how to take full advantage of this savory crop is Mary T. from Fort Myers Beach. "I've found a simple but tasty combination of ingredients that turns tomatoes into a refreshing side dish," she reports. Her Marinated Tomato Salad is best prepared at least 30 minutes ahead, so there's no last-minute fuss.
MARINATED TOMATO SALAD
You Will Need
8 medium tomatoes, sliced
1/4 cup minced fresh parsley
1/4 cup olive or vegetable oil
2 tablespoons cider or red wine vinegar
2 teaspoons prepared mustard
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon salt (optional)
What to Do
Arrange tomatoes in a serving bowl; sprinkle with parsley. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Yield: 8 servings.
Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals 90 calories, 29 mg sodium, 0 cholesterol, 7 gm carbohydrate, 1 gm protein, 7 gm fat. Diabetic exchanges: 1 1/2 fat, 1 vegetable.
With each bite of a ripe red tomato, you're rewarded with a burst of fresh flavor. But you also get nutrients that help promote good health. One medium tomato provides only 35 calories, vitamin C, vitamin A, potassium, folic acid and beta-carotene, plus as much fiber as a slice of whole wheat bread.
With their bright color and fresh taste, tomatoes are easy to work into meals and snacks, say Taste of Home readers and field editors from Florida. They suggest tucking thin slices into your grilled cheese sandwich or using tomato cubes to top prepared soups, chicken breasts, or broiled fish. Relates field editor Caroline L. of St. Petersburg, "If you live where the frost hits before the last of your tomatoes are ripe, don't let 'Old Man Winter' claim them. Pick the green tomatoes, wrap them individually in newspaper and store them in a cool, dry place until they've ripened."
From Warrington, Roberta H. shares another "vine" idea. "My husband, Earl, and I like fresh tomatoes any way they're served," she notes. "However, our favorite is to put a thick slice on a hot buttered homemade biscuit with a little salt and pepper." She and our other Taste of Home cooks in Florida hope you'll try their recipes. They advise you to be "red-dy" for some good eating.
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