Storage & Handling Tips

Ideal storage temperature: 55-65F
Ideal relative humidity: 85-95%
Temperatures lower than 50F will retard colour development and destroy the flavour and texture of the tomato.
If storing in the refrigerator, place in the cooler section close to the door and wrapped in a thermal blanket, in order to minimize chill damage.

Commercial Buying Tips

Specify size and colour requirements
Consider ordering tomatoes at an earlier stage of colour than needed, to ensure a longer shelf life; tomatoes ripen at different rates, often quickly.
Ensure that distributors handle tomatoes above 55F.


Commercial Receiving Tips

Check core temperature of a sample of tomatoes to ensure correct handling temperatures.
Remove any decaying tomatoes, and it can quickly spread to other tomatoes.
Skin should be bright and shiny, with firm flesh.


Miscellaneous Information

- Red, ripe tomatoes have the best flavour and should be used first to avoid over-ripening.
- Fully ripened tomatoes will be firm to the touch, but ‘give’ slightly to gentle palm pressure (never apply pressure with fingertips).
- To peel, submerge tomatoes in boiling water for 30 seconds, then plunge in cold water.  Once drained, the skins will slip off easily.
- Seeds contain significant nutritional value and should not be discarded.
- Belongs to the nightshade family
- native of South America
- all parts of the plant are toxic, except the fruit
-Most tomatoes are picked green and are ripened with ethylene gas or in warming rooms

Varieties of Tomatoes

Uses for Tomatoes

Tomato Confit and Marinated Tomatoes Served on a Crispy Tart
Makes 6 appetiser servings
Wonderful summer recipe, perfect served with Champagne.

Summary - a luscious tart, topped with a salad and alternating circles of tomato confit and marinated tomatoes. Perfect for your summer tomato harvest.

Tomato confit
Ingredients:
2.5lbs large plum tomatoes, quartered lengthwise, deseeded
4 sprigs, fresh thyme
3 garlic cloves, unpeeled
0.5 cup olive oil
1 tsp coarse sea salt
Method:
Preheat oven to 300°F.
Brush large rimmed baking sheet with oil.
Spread tomatoes on baking sheet then top with thyme sprigs and garlic cloves.
Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt.
Bake for 45 minutes.
Turn tomatoes over and continue to bake until tomatoes shrink slightly but are still plump and moist - approx. 1 hour.
Cool completely theneel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)


Marinated tomatoes
Ingredients:
1 lb large plum tomatoes
2 sprigs, fresh thyme
2 garlic cloves, unpeeled
0.5 tsp coarse sea salt
1.5 cups (approx.) olive oil
Method:
Bring a large pot of water to boil.
Add tomatoes and blanch for 30 seconds.
Drain and cool the tomatoes.
Peel, quarter, and seed tomatoes and remove the membranes.
Transfer tomatoes to glass bowl.
Add the thyme, garlic cloves, and salt.
Pour just enough oil over the tomatoes to cover them.
Allow to stand at room temperature for a minimum of 2 hours - if making ahead, it can be chilled in the fridge, but must be brought to room temperature before using.


Crust
Ingredients:
1.75 cups plus 2 tablespoons all purpose flour
0.75 tsp fine sea salt
10 tbsp chilled unsalted butter, cut into 1/2" cubes
2 large egg yolks
2 tbsp (approx.) water, room temperature
1 egg yolk, beaten with 1 tsp water to blend (for glaze)
Method:
Blend flour and salt in a food processor.
Using a pulse feature, or by turning food processor on and off, cut in butter until coarse meal forms.
Add the egg yolks and 1 tablespoon water and process just until moist clumps form, adding more water if dry.
Gather dough into a ball then flatten.
Wrap in plastic and chill 2 hours - this can be made 1 day ahead - simply keep chilled, but soften slightly at room temperature before rolling out.
Preheat oven to 375°F.
Roll out dough on lightly floured parchment paper to 12-inch round.
Transfer parchment with the crust to baking sheet.
Pierce crust all over with a fork and brush with egg glaze.
Bake until the crust is golden brown, about 25 minutes.
Remove and cool the crust completely on parchment on baking sheet.

Salad topping
Ingredients:
8 cups loosely packed assorted mixed greens, including arugula and frisée
2 tbsp extra-virgin olive oil
0.5 tsp fine sea salt
2 oz shaved Parmesan cheese (approx. 0.5 cups)
6 large fresh basil leaves
Method:
Toss the greens with the oil and sea salt in large bowl.
Place the crust on platter.
Arrange greens atop crust, leaving 1-inch plain border.

Tart Assembly:
Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping  circles on top of the greens.
Top with Parmesan shavings and basil leaves.
Cut into wedges and serve.