Size: Medium to large, all-purpose, flavorful
Quantity sold in: lb. (~3-4 tomatoes)
Flavor: Balanced acidic/sweet flavor
Use: Consumed raw or cooked
Grown in: High tunnel
Grown by: Top Shelf Farm
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.
Legend Tomato Recipes
Roasted Tomato and Spinach Pasta
- 2 large tomatoes
- 1/4 cup vegetable oil, divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 3 cups fresh spinach or 1 package (10 ounces) frozen chopped spinach, thawed
- 8 ounces whole wheat spaghetti
- 1 tsp. Italian seasoning
- 5 Tbsp. parmesan cheese
- Heat oven to 400°F.
- Rinse the tomatoes under running water. Cut in half, spread on greased baking pan.
- Sprinkle oil (2 Tbsp.), salt, pepper, and garlic powder on tomatoes. Stir to coat.
- Bake for 15-20 minutes. Prepare spinach and spaghetti as tomatoes bake.
- Rinse fresh spinach in water, slice in strips OR thaw, drain, and pat dry the frozen spinach. Set aside.
- Follow package directions to cook spaghetti. Drain.
- Add remaining 2 Tbsp. oil, Italian seasoning, spinach, and baked tomatoes to the spaghetti. Stir until heated through. Serve with Parmesan cheese.
Tropical Tomato Salsa
- 3 medium tomatoes, seeded and chopped
- 1 cup chopped seedless watermelon
- 1 medium mango, halved, seeded, peeled and chopped
- 1/3 cup finely chopped red onion
- 1/4 cup snipped fresh cilantro
- 2 jalapeno peppers, halved, seeded and finely chopped*
- 3 Tbsp. lime juice
- 2 tsp. honey
- In a medium bowl combine tomatoes, watermelon, mango, red onion, cilantro, jalapeno, lime juice, and honey. Stir gently to combine.
- Season to taste with salt. Cover and chill until ready to serve or up to 2 hours.
Tex-Mex Chicken Soup
- 1 1/2 Tbsp. extra-virgin olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 Tbsp. chili powder
- 1 1/2 tsp. crushed red pepper
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 3 cups shredded rotisserie chicken
- 2 cups frozen whole-kernel corn
- 4 cups chicken broth
- 2 large tomatoes, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 3 ounces queso fresco, crumbled
- 8 lime wedges
- Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds.
- Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.