Break Out of the Tomato Rut

Flower & Garden Magazine, August, 1999 by Andrea Ray Chandler

Some tomatoes look pink. And since my son loves pink, he chose `Husky Pink.' Actually, "pink" tomatoes are the same inside as red tomatoes; they simply don't have any chloroplasts in their skin cells. They're see-through!

Orange tomatoes are a good transitional color for the timid and they also cook up great, especially the `Italian Gold' hybrid paste tomato. The only trick is getting the family to accept the concept of orange spaghetti sauce and ketchup. Or, put the slices on pizza for an attractive and tasty presentation.

For the slightly more adventurous, try a golden yellow tomato. They're very pretty in salads. Fill an appetizer bowl with `Sweet Gold' hybrid or `Sun Gold' cherry tomatoes and see how fast they disappear.

Really dark tomatoes are called "black" or "purple." Actually, they're a muddied greenish-red color that looks chocolatey. I'm trying `Black Krim' this year because it's supposed to taste fabulous, even if it doesn't win any beauty contests.

RELATED ARTICLE: RECIPES

ITALIAN TOMATO PLATE

Large golden or green-ripe tomatoes are very attractive sliced and layered alternately with red tomato slices on a plate. Just drizzle on a little olive oil and sprinkle on freshly chopped basil and a little salt and pepper. Crumble on Feta cheese or add Provolone slices in the layers.

ROASTED TOMATO SAUCE

This is a fragrant recipe with no peeling or seeding required! Use any shape or color of tomatoes.

10 pounds of tomatoes
3 tablespoons olive oil
2 teaspoons dried mixed Italian herbs
  or 4 teaspoons chopped fresh herbs
  (basil, oregano and/or rosemary)
1 tablespoon salt
1 teaspoon sugar
1 teaspoon black pepper and/or 1/2
  teaspoon crushed red pepper flakes
3 cloves of garlic, minced
1 tablespoon vinegar or lemon juice

1. Place oven rack high in the oven and preheat to 425 F.

2. Cut tomatoes into halves and spread in a single layer, skin side down in a shallow baking pan. If you use large, beef-steak types, cut into fourths instead of halves.

3. Drizzle on olive oil. Sprinkle on dried mixed Italian herbs or chopped fresh herbs. Sprinkle on salt sugar and black pepper and/or crushed red pepper flakes. Spritz on three cloves of minced garlic.

4. Roast for about 90 minutes, until the slices have reduced down and the edges are slightly charred.

5. Scoop mixture into a blender or food processor (you may need to do this in batches) and process until somewhat smooth.

6. Add lemon juice or vinegar to mixture and reheat if necessary. Pour into hot (sterilized) pint canning jars, being sure to leave 1/4-inch head space. Adjust lids and rings. Process in boiling water bath for 35 minutes. Makes about two pints.

SALAD OF TOMATOES AND BLACK-EYED PEAS

Black-eyed peas are actually beans, but we won't argue about it. This is a great salad served either cool or at room temperature, and it travels nicely for picnics and early season tailgate parties.

1-1/2 cups dried black-eyed peas or
  if canned, 2 cans black-eyed peas'
2 teaspoons balsamic or red wine
  vinegar
2 tablespoons extra-virgin olive oil
1 minced shallot or 1 tablespoon
  minced onion
1/4 cup chopped fresh parsley
2 tablespoons chopped basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
  pinch of sugar
1-1/2 pounds of tomatoes