Totally Tomatoes

by Chef Justin Timineri
Florida's Culinary Ambassador

The tomato is one of the most versatile vegetables. Just about every culture utilizes its sweet and tangy flavors. America certainly has a passion for the tomato that runs nearly year round. With more than $450 million in sales per year, it’s easy to understand why the Florida tomato is such a hot commodity.

The Florida tomato is juicy, full of flavor and, most importantly, can be found easily. Native to South America, tomatoes grow in North, Central and South Florida and are available from September through June. Botanically, the tomato is a fruit; however, it is technically considered a vegetable. With one bite of a Florida tomato, it’s easy to understand why it’s so popular.

Tomatoes are overflowing with good nutrition. One medium-sized tomato provides about one-half of our recommended daily allowance for vitamin C and 20 percent of our vitamin A needs, plus fiber, carbohydrates, potassium and iron. Tomatoes are low in fat and sodium, but the big nutrition news is tomatoes contain a compound called lycopene, which has been shown to reduce prostate cancer in men who eat at least 10 servings a week of tomatoes and tomato-based foods.

There are many varieties of tomatoes grown in Florida. From round field tomatoes, to grape and cherry tomatoes, to ugly ripe and plum tomatoes, they are sweet and can be eaten fresh or cooked. Although Florida tomatoes are mostly recognized as red, there are varieties that are yellow, orange and even striped. Heirloom tomatoes are gaining in popularity, but as the name suggests, they are not a new variety. They are more like the varieties grown in Florida home gardens as opposed to those that are commercially bred. Cherry tomatoes look like miniature round tomatoes. Grape tomatoes are small as well, but have an elongated shape similar to grapes. Both of these varieties are popular in salads and vegetable trays. Plum tomatoes and round tomatoes are used in salads, in addition to cooked dishes.

When selecting Florida tomatoes, look for bright, shiny skin free of bruising or decay. Ripe tomatoes should be firm to the touch, but they will yield slightly to pressure. For grape or cherry varieties, make sure that they are plump and not shriveled. Green tomatoes are not fully ripe and therefore not as sweet, but they can be cooked before eating with delicious results. Tomatoes should not be refrigerated. Refrigeration breaks down enzymes in the tomato, causing it to lose flavor. To ripen Florida tomatoes, store them on the counter. Or, for a quicker process, place them in a paper bag on the counter.

Store ripe Florida tomatoes in a cool place, but never in the refrigerator until they are cut. Once cut, refrigerate them for only one or two days to maintain optimal flavor. Place tomatoes stem-up to prevent bruising, and keep them out of direct sunlight. To savor the goodness of Florida tomatoes, try these tasty ideas.

BLACK BEAN CAKES WITH TOMATOES AND SPICY YOGURT SAUCE

2 15-ounce cans low-sodium black beans, drained and rinsed
2 large Florida tomatoes, seeded and chopped
½ cup Florida bell pepper, chopped (any color will do)
¼ cup chopped fresh cilantro
½ cup green onion or scallion, chopped
2 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup all-purpose unbleached flour, plus more as needed
Canola oil or vegetable oil for cooking
Kosher salt and fresh ground pepper, to tasteed with boneless chicken breast also.

In a medium-sized mixing bowl, add all ingredients except oil. Mix until well combined. Separate about 1⁄3 of the mixture into a small mixing bowl. Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture. Stir to completely combine. Adjust seasoning with kosher salt and fresh ground pepper. If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.

Place a large sauté pan over medium-high heat. When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan. Working in batches, cook bean cakes until crisp and golden brown on both sides. Lightly flatten cakes with a spatula during the cooking process. Drain hot bean cakes on a paper towel. Continue cooking until all bean cake batter is used. Keep cakes warm in a 250 degree oven until ready to serve.

SPICY YOGURT SAUCE
2 cups plain low-fat yogurt
1 lime, juiced
1 tablespoon dried cumin
¼ cup cilantro, chopped fine
1 teaspoon chili powder
Kosher salt and fresh ground pepper, to taste

YOGURT CHICKEN SALAD IN FLORIDA TOMATO CROWNS
4 medium-sized fresh Florida tomatoes
½ cup plain low-fat yogurt
2 cups Florida chicken, cooked, shredded and chilled
¼ cup flat leaf parsley, chopped
½ cup Florida celery, small diced
½ cup Florida carrots, small diced
1 lemon, juiced
1 small onion, small diced
Kosher salt and fresh ground pepper, to taste

Rinse tomatoes under cold running water and pat drywith clean paper towels. With a sharp serrated knife, slice off the top part of the tomato that was attached to the vine. Turn the tomato over and make 4 to 5 slices almost all the way down, being careful not to slice all the way through the tomato. Set tomatoes aside.

In a medium-sized mixing bowl, combine all ingredients except the tomatoes. Adjust seasoning with kosher salt and fresh ground pepper. Using a fork, carefully open the sliced tomatoes and fill with mixture. Serve chilled.

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