Heirloom Tomato

How to store:

• Store tomatoes at room temperature indoors (65°-70°F) or in a shady place outside. At room temperature, tomatoes will keep for 4 to 7 days.

• Don’t store or refrigerate tomatoes at temperatures below 55°F; this will cause flavor compounds to break down.

• Partially ripened tomatoes should not be refrigerated; refrigeration stops the ripening process.

• Ripe tomatoes that are refrigerated will lose their flavor and become overly soft.

• If tomatoes are refrigerated, put them in the crisper section of the refrigerator in a perforated plastic bag; the bag will keep the fruit from drying. Refrigerated tomatoes will lose color, firmness, and flavor.

• Tomatoes can be frozen, canned, or dried for future use. To freeze tomatoes, just wash them, cut out bad spots, and place them on a baking tray in the freezer. Once frozen, store tomatoes in plastic freezer bags until needed.

• Periodically check stored tomatoes to remove ripened fruit beginning to decay.

A favorite farm recipe:

Ingredients

• 1 pound heirloom tomatoes, sliced into 1/2-inch wedges

• 1 cup colored grape tomatoes, halved

• sea salt, or kosher salt, to taste

• fresh ground black pepper, to taste

• 1/2 cup thinly sliced red onions

• 1 tablespoon extra virgin olive oil

• 2 teaspoon balsamic vinegar

• 1 clove garlic, minced

• ⅓ cup crumbled feta cheese

• 2 tablespoons chopped fresh basil

• 1 tablespoon chopped fresh parsley

Directions

• Step 1 - Arrange tomatoes in a salad bowl and sprinkle with salt, and pepper.

• Step 2 - Add onions over the tomatoes.

• Step 3 - In a small mixing bowl combine olive oil, balsamic vinegar, and garlic; drizzle over salad and gently toss to combine.

• Step 4 - Taste for salt and/or vinegar; adjust to taste.

• Step 5 - Top the salad with crumbled feta.

• Step 6 - Garnish with chopped basil and parsley. Serve and enjoy!