Mountain Fresh tomato

Quick Facts

Type: Fruit
Variety: Mountain Fresh
Availability: Mid to Late July    
Size: Medium to large, all-purpose, flavorful
Quantity sold in: lb
Flavor: Balanced acidic/sweet flavor
Use: Consumed raw or cooked
Grown in: High tunnel
Grown by: Horticulture Reasearch Station
Processing: Sanitized

Storage and Preparation

Short Term Storage: Tomatoes should be stored at room temperature out of direct sun light and will continue to ripen and sweeten even after they have been picked. Ripe tomatoes are best consumed within 2-3 days.  Under ripe tomatoes can be kept up to 5 days at room temperature. Refrigeration for fresh tomatoes is not recommended because it can cause flavor loss.  However, ripe tomatoes can be stored in the refrigerator for up to 3 days with minimal flavor loss.  Tomatoes should be removed from the fridge and let to rest at room temperature for at least 1 hour before eating.
Long Term Storage: Tomatoes can be frozen or canned.
More information from ISU extension on:

Freezing and canning tomatoes

Preparation: Tomatoes should be rinsed thoroughly with cold running water before being sliced or eaten.   Once sliced, tomatoes should be covered and refrigerated if not consumed within 2 hours.  Sliced tomatoes can last 1-2 days in the refrigerator. 

Pairings and Nutrition

Pairings: Tomatoes can add freshness, color and flavor to many pasta, salad or meat dishes.  Tomatoes are versatile and can be eaten for any meal of the day.  Tomatoes go well with other vegetables on a fresh greens salad or cooked and on top of pasta.  The diversity of tomatoes is virtually endless.
Nutrition: Tomatoes are very low in calories and a good source of vitamin A and potassium.

 

Tomato recipes;

Mozzerella and tomato salad

Ingredients

Original recipe makes 4 servings Change Servings

4 large tomatoes

4 tablespoons olive oil

ground black pepper to taste

10 ounces mozzarella cheese, thickly sliced

8 leaves fresh basil, torn into strips

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PREP 10 mins

READY IN 30 mins

Directions

Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.