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WITH FRESH FLORIDA TOMATOES It’s often said that the best holiday gifts are homemade. And if those gifts are something scrumptious to eat, it’s even better. A gift from the kitchen warms the heart like nothing else and guarantees the holidays will be delicious. Best of all, there’s no worry about finding the right size or color and nothing to return. To make something different as well as festive for holiday gifts this year, start with rosy-red, fresh tomatoes. According to Samantha Winters, Director of Education and Promotion for the Florida Tomato Committee, “There is going to be an exceptionally good crop of fresh, field-grown tomatoes available in November and December.” The timing couldn’t be better for holiday gift making.Stirred into light and healthful pasta sauces or an easy stovetop jam, fresh Florida tomatoes provide vivid color and vibrant flavor. They’re the essential ingredient in Fresh Tomato Puttanesca Sauce, a classic Italian tomato sauce spiced with garlic, oregano, tangy capers, and Mediterranean-style black olives. Prepare a double batch and pack the sauce into refrigerator or freezer containers for friends. They will be eternally grateful to have it handy and ready to serve over pasta or broiled chicken on busy cold evenings. For a tomato sauce with contemporary style, make Sweet and Sour Fresh Tomato Sauce. Using fresh tomatoes for its base, the zesty sauce takes its sweetness from raisins balanced by tangy red wine vinegar, orange peel, and a hit of red pepper. It’s fabulous spooned over fish, chicken breasts or pasta, and makes a hostess gift anyone would enjoy receiving. Florida tomatoes show off their versatility in Fresh Tomato Jam (photographed). This unusual but easy to make jam with its brilliant color lends itself to a medley of mix and match seasonings. For variation, try blending in ginger, orange peel, cumin or hot sauce. Make a double batch to have on hand for anytime giving. To ensure peak flavor when cooking or eating fresh tomatoes, keep them at room temperature until they turn fully red and soften slightly. To speed up the ripening process, place the tomatoes in a paper bag and close the top. Check every other day for ripeness, and remember: never, ever, refrigerate tomatoes.Good looks and great flavor may explain why we love this round, red fruit, but fresh tomatoes also provide excellent nutrition. They’re a superb source of Vitamins A and C, potassium, folic acid, fiber, and antioxidants such as lycopene. That’s a welcome bonus with these holiday gifts. For more information about the health benefits of tomatoes and great recipe ideas, visit www.floridatomatoes.org
Fresh Tomato Puttanesca Sauce 1-1/2 pounds fresh Florida tomatoes Use tomatoes held at room temperature until fully ripe, Core tomatoes; coarsely chop(makes about 5 cups); set aside. In a medium saucepan, heat oil until hot. Add onions; cook and stir over medium heat until very soft, about 10 minutes. Add reserved tomatoes, wine, garlic, oregano, salt and pepper; bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until sauce is thick and chunky, 15 to 20 minutes. Stir in olives and capers; return to a boil, cool. Pour into small containers; cover and refrigerate for up to one month. To freeze: Pour into freezer containers: cover and freeze for up to two months. Heat and serve over pasta or broiled or grilled chicken. YIELD: about 3 3/4 cups Sweet N' Sour Tomato Sauce 1-1/2 pounds fresh Florida tomatoes Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 5 cups); set aside. In a medium saucepan, heat oil until hot. Add onions; cook and stir over medium heat until very soft, about 10 minutes. Add reserved tomatoes, raisins, vinegar, sugar, orange peel, red pepper and salt; bring to a boil; reduce heat and simmer, uncovered, until sauce has thickened, 15 to 20 minutes, stirring occasionally. Cool. Pour into small containers; cover and refrigerate for up to one month. To freeze: Pour into freezer containers; cover and freeze for up to two months. Heat and serve over broiled fish fillets, chicken breasts or pasta. YIELD: 3 1/2 cups Fresh Tomato Jam 2 pounds fresh Florida tomatoes Use tomatoes held at room temperature until fully ripe. Blanch*, peel, seed and dice tomatoes (makes about 3-1/2 cups). In a large skillet, over medium high heat, cook tomatoes, stirring frequently to evaporate the moisture. Gradually stir in sugar. Cook uncovered, over low heat, stirring often, to reduce to jam consistency, 25 to 30 minutes. Cool. Pour into small containers; cover and refrigerate for up to one month. To freeze: Pour into freezer containers; cover and freeze for up to two months. Serve as a spread with bread or crackers or spooned over a block of cream cheese. *To blanch tomatoes: Cut an X through the skin on the bottom of each tomato. Into a pot of boiling water, drop the tomatoes, a few at a time. Leave them in the water until the skin barley loosens, 5 to 20 seconds. Chill in cold water. Pull off the skin, beginning at the X. YIELD: 2 cups For variation, add one of the following seasonings:
PHOTO # FTC-IC-152B
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