The classic succulent vegetable of summer is ripe for your salads, sandwiches and salsa.  Tomatoes can be used many ways to make good food with good nutrition.

Tomatoes are one of the most popular vegetables among home gardeners. Excellent source of vitamins C and A. (Photo source: UF/IFAS file photo)

Uses & Preparation

Unripe tomatoes take 3 to 4 days to ripen.  Use ripe tomatoes within a day or two.  For best flavor, do not refrigerate.  Slice, wedge or dice; sprinkle with a fresh herb, drizzle with olive oil and serve.  Wonderful with slices of avocado, but then skip the olive oil.  Stuff with seafood, chicken, or pasta salad.  Cherry tomatoes make a delicious, nutritious snack by themselves.

Selection

Ripe tomatoes will give slightly to gentle pressure.

Storage

Store unwashed at room temperature and out of direct sunlight.

 

Tomato, Zucchini & Onion

2 cups sliced tomato

2 cups sliced zucchini

2 cups sliced onion

1 1/2 teaspoon Italian herb seasoning

1/2 teaspoon salt (optional)

dash of pepper

Preheat oven to 350 degrees. Layer onion, tomato, and zucchini in a 2-quart casserole dish that has been sprayed with a non-stick coating. Sprinkle each layer with seasonings.  Bake for 30-45 minutes, depending on how soft you want the vegetables.

Basil Tomatoes

The addition of basil gives an excellent flavor to fresh tomatoes.

2 cups tomatoes, diced or sliced

1 teaspoon dried basil

1 teaspoon chopped garlic

1/2 teaspoon salt (optional)

1/8 teaspoon pepper

Mix ingredient and let sit at room temperature at least 1 hour.  Serve plain or on a lettuce leaf.

Nutrition Information

Excellent source of vitamin C.  Good source of vitamin A.

Available Fresh

June – July & September – October

To learn about fresh Florida tomatoes, please read our fact sheet: Panhandle Produce Pointers – Tomatoes

For more delicious produce preparation tips, please visit: http://www.panhandleproducepointers.com.

For a quick and easy salsa, please visit:  Easy Salsa

UF/IFAS Extension is an Equal Opportunity Institution.

 

Dorothy C. Lee
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