Mater Matters

by Chef Justin Timineri
Florida's Culinary Ambassador

Tomatoes are one of the most versatile fruit/vegetables available today. Just about every culture utilizes the tomato in some form or another in cuisine. The uses for these wonders of nature are endless. With one bite of a Florida tomato, you’ll understand why they are so popular. Native to South America, tomatoes grow in North, Central and South Florida and are available from September through June. Botanically, tomatoes are fruits, although they are legally considered vegetables, due to a ruling by the United States Supreme Court in 1883. Members of the Solanaceae family, tomatoes are related to potatoes, eggplants and peppers. 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, along with fiber, carbohydrate, potassium and iron. Tomatoes are also low in fat and sodium. But the main nutrition news today is that tomatoes also 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 new varieties. 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, whether they are red, yellow, orange or green, look for bright, shiny skin free from 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, keep on the counter, or for a quicker process, place 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, store 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.

Fresh Tomato Linguini FRESH TOMATO CHOP SALAD

3 fresh Florida tomatoes, diced
1 Florida cucumber, seeded and chopped
1 red or sweet onion, chopped
1 Florida green bell pepper, chopped
½ bunch fresh basil, hand torn
½ bunch fresh parsley, chopped
2 garlic cloves, minced
Kosher salt and fresh ground pepper, to taste
2 tablespoons white wine vinegar
2 tablespoons olive oil

In a large glass or plastic bowl combine all ingredients and let marinate in the refrigerator for at least 20 minutes. Serve over salad greens if desired. Try adding feta cheese and olives to this recipe.

FRESH TOMATO LINGUINI

2 pounds of ripe Florida tomatoes
3 garlic cloves, minced
½ bunch fresh basil, hand torn or 1 tablespoon dried
½ cup olive oil
1 lemon, zested and juiced
1 pound linguini (or your favorite pasta)
Freshly grated Parmesan cheese
Kosher salt and fresh ground pepper, to taste

Wash and rinse tomatoes. Dry tomatoes, then core and cut in half. Use a spoon to remove most of the seeds. Chop tomatoes coarsely. Add chopped tomatoes to a colander, sprinkle with a few pinches of salt, and let them sit so they can release some of their water. This should only take a half an hour and can be done ahead of time. Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic into a large sauté pan. Heat tomato mixture over low heat. The idea is to warm the mixture and not cook it. Cook and drain pasta according to its directions. Combine pasta and tomato mixture together in a bowl. Add fresh basil and parmesan to pasta dish. Taste for seasoning and adjust with kosher salt and fresh ground pepper. Serve warm with crusty bread or chill for later. This pasta recipe is a great way to enjoy that fresh tomato taste. Use this recipe as a side dish or add any seafood to make it a main coarse.

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