Tomatoes

Season: Spring

Storage: Keep at room temperature.

Fun Fact: Everyone loves tomatoes! In fact, over 7,500 distinct varieties of tomato are cultivated globally. Originally created by Central Americans, today you will find tomatoes in cuisines from all over the world. You can prepare them fresh or cooked in many dishes, from Tikka Masala to Gazpacho soup. Try them in a Caprese salad with basil, olive oil & fresh mozzarella, or cook them into a classic Italian sauce for pasta or pizza. Because of their miniature size, cherry tomatoes are particularly great in salads and appetizers.

Are tomatoes a fruit or a vegetable? In 1893 this question was taken all the way to the supreme court when John Nix was charged a 10% mandatory tax to import these vined plants into America. As cities began to expand, there was a market for imported vegetables and fruits to feed the growing population. Fruits were exempt from this 10% tax rate, while vegetables were not. In court (Nix vs. Hedden), it was unanimously stated that tomatoes were considered a vegetable due to the way they are used, and not classified to the botanical identification. If the botanical identification held true, things like cucumbers, peas, and squashed and beans, would also be considered fruits. Consensus? Botanically they are fruits. Although, by law they are vegetables.

Here in Houston the season is fleeting. Expect to see locally grown tomatoes available in May & June. Get them while they last from our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Vegetable Bolognese

In May of 2024, Chef Mark from Squabble hosted a cooking class with PIF to teach our guests a couple of ways to enjoy their farm share veggies. He dazzled the cooking class guests with this delectable vegetable bolognese!

Ingredients

  • 1/2 cup olive oil

  • 4-6 small tomatoes, washed and chopped into small pieces

  • 2 small leeks or onions, washed, and chopped into small pieces

  • 4 small carrot, washed and chopped into small pieces

  • 3 cloves of garlic, chopped into small pieces

  • Pinch of chili flakes

  • 1 glass of white or red wine

  • 1/4 cup of white balsamic or other vinegar

  • 2 tablespoons or agave nectar, honey, or other sweetener

  • 1 tablespoon smoked olive oil

  • 2 tablespoons of butter

Instructions

  • Add some olive oil to a large sauté pan. add leeks or onions, season with some salt. Fry the leeks/onions for 2-3 minutes, then add carrots and fry for 2-3 minutes, add garlic and continue fry until everything starts to caramelize.

  • Stir often in the beginning to prevent leeks/onions from sticking to bottom of pot and burning

  • Add chili flakes and cook for about 30 seconds.

  • Add White or red wine and white balsamic vinegar or another vinegar and agave nectar to deglaze. Cook until reduced by about half.

  • Add tomatoes and cook until reduced by about about a third.

  • Turn off heat and taste to check salt level.

  • Add butter and smoked olive oil and mix to combine.

Garlic Roasted Cherry Tomatoes

A recipe by The Novice Chef

Ingredients

  • 10 oz containers cherry tomatoes, halved

  • 6 garlic cloves, minced

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 2 teaspoons fresh cracked black pepper

Instructions

  • Preheat oven to 375°F.

  • In a medium bowl, toss together tomatoes, garlic, olive oil, salt, and pepper. Transfer to a baking sheet and spread into an even layer.

  • Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.

  • Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!

Burst Cherry Tomato Pasta

A recipe by this healthy table

Ingredients

  • 1 pound rigatoni pasta

  • 1/3 cup olive oil

  • 1 shallot, finely sliced

  • 5 cloves garlic, smashed and peeled

  • 24 ounces cherry tomatoes

  • 2 teaspoons kosher salt

  • 1/2 teaspoon oregano

  • 1/2 teaspoon red pepper flakes

  • 1/3 cup shredded parmesan

  • 3 tablespoons roughly chopped mint

Instructions

  • Heat a large pot of salted water to boiling on the stovetop. Cook the rigatoni according to package directions.

  • Meanwhile, heat a large skillet over medium-high heat. When the pan is hot, add the olive oil and allow it to get very hot.

  • Add the shallots and the garlic to the pan and cook for 1 minute before adding the cherry tomatoes. Stir the tomatoes to coat them in the oil and then allow them to sauté for 5 to 8 minutes or until most of them have burst.

  • Reserve 1/3 cup of pasta water before draining.

  • Combine the pasta with the reserved water, parmesan, and tomatoes, stirring until the parmesan is melted. Top with the mint and serve.

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