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| by Chef Justin Timineri Florida's Culinary Ambassador |
The Florida tomato is juicy, full of flavor and delicious. 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. The tomato plant produces fruit September through June. Botanically, tomatoes are fruits, although legally considered vegetables, as dictated by an 1883 U.S. Supreme Court ruling. As 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 half the recommended daily allowance for vitamin C, and 20 percent of vitamin A needs, along with fiber, carbohydrates, potassium and iron. Tomatoes are low in fat and sodium. But the main nutritional news today 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. Numerous varieties of tomatoes are grown in Florida, such as round field tomatoes, grape and cherry tomatoes, ugly ripe, and plum tomatoes. Florida tomatoes are mostly recognized as red but include yellow, orange and even striped coloring. Heirloom tomatoes are gaining in popularity, but as the name suggests, these are older varieties. Heirlooms are the varieties grown in Florida home gardens as opposed to those commercially bred. Cherry tomatoes look like miniature round tomatoes. Grape tomatoes are small as well, but have an elongated shape similar to grapes. Both varieties are popular in salads and vegetable trays. Plum tomatoes and round tomatoes are perfect in salads and cooked dishes.
When selecting Florida tomatoes—whether red, yellow, orange or green—look for bright, shiny skin free from bruising or decay. Ripe tomatoes should be firm to the touch, but yield slightly to pressure. For grape or cherry varieties, make sure the tomato is plump and not shriveled. Green tomatoes are not fully ripe, therefore not as sweet, but cooking before eating them produces delicious results.
Tomatoes should not be refrigerated. Refrigeration breaks down enzymes in the tomato, causing it to lose flavor. To ripen Florida tomatoes, store 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 cut. Once cut, store only one or two days to maintain optimal flavor. Place tomatoes stem-up to prevent bruising, and keep out of direct sunlight. To savor the goodness of Florida tomatoes, try these tasty ideas.…
Spinach Fettuccine with Grape Tomatoes and Watercress
1 1/2 pounds Florida grape tomatoes, quartered (about 1 quart)
2 cloves Florida garlic, smashed
6 Tbsp. olive oil
3/4 tsp. sea or kosher salt
1/4 tsp. fresh-ground black pepper
1/2 cup thin-sliced Florida basil leaves
1/4 lb. spinach fettuccine
2 bunches Florida watercress, tough stems removed
1 lemon, juice of
In a large bowl, toss tomatoes with garlic, olive oil, 1/2 teaspoon of salt, pepper, lemon juice and basil. Set the mixture aside.
In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes. Drain, return to hot pan, and toss in tomato mixture, watercress, and remaining 1/4 teaspoon salt, to taste. Garnish with fresh grated parmesan cheese. Serves 4.
Florida Tomato-Orange Marmalade
3 lbs. ripe Florida tomatoes, peeled and
chopped, reserving any juices
3 cups natural Florida sugar
2 Florida oranges, quartered, seeded
and sliced crosswise 1/8-inch thick
1 lemon, quartered, seeded and sliced
crosswise 1/8-inch thick
1/8 tsp. kosher salt
Chill several small plates (for testing the consistency of the marmalade). Cook all ingredients, including reserved juices from tomatoes, in a pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, about 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
Cool marmalade, uncovered, then chill in an airtight container (preferably glass). Let marmalade stand in jars at least one day for flavors to develop. Makes 1/2 pint.
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