Tomato Edition

[Sueann]

Luckilythe people who loved to buy and eat heirloom tomatoes were willing to pay extra for them, enough to make it worthwhile to grow them. Restaurants in particular loved the variety of colors, flavors, and textures. Over the years, we learned the nuances of farming heirlooms, trialing dozens of varieties to find the ones that grew, tasted, and looked the best. The chefs, meanwhile, learned how to prepare, pair, and serve each type to best show off its flavor and beauty.

Last year, the pandemic shut down most of the restaurants and with them, the heirloom tomato market. The retailers we sell tomatoes to reported that worried and cost-conscious shoppers were shying away from the pricier heirlooms while loading up on traditional tomatoes.

Tomatoes were one of the 1st things I started to grow before I realized that I would be a proper gardener (if you can even call me that). They would grow in large pots in my yard and intertwine with the wooden fence of my dog's kennel. These tomatoes were so good but they must have eventually found out that I had moved on to greener pastures because I haven't had as much success with large varieties since. The amazing thing about tomatoes is that they grow practically all year round in Bermuda.

Now that I am older and wiser (hah!), my favorite tomatoes to grow are large cherry tomatoes. If they are too small, they are a pain to pick and manage the bush. Regular size tomatoes risk being eaten by the pests before they are quite ready, but large cherries hit the sweet spot for a new gardener. You want to have a couple of plants so that you get enough fruit with each harvest.

One of my favorite things to do with them is slow roast (or dehydrate) them. Dehydrating might be quicker but I think slow roasting is more flavorful (could also be my imagination). They keep the texture of fresh tomatoes but with less liquid and the flavors become sweeter and more concentrated. I always have to resist the urge to keep eating them after I taste test the 1st one.

Mix a tin of Great Northern Beans with a chopped garlic clove, chopped celery (optional) half a chopped onion and a cup of slow roasted tomatoes. Season with The Herb Turkey and drizzle with extra virgin olive oil and turmeric white (or regular) balsamic. Try to make in advance so the flavors have time to meld.

Season a couple fish filets with your favorite UMAMI blend (The Hot Mexican and The Middle Eastern come to mind) and pan fry in olive oil. Remove fish from pan and quickly wilt a bunch of spinach (or preferred green) with the tomatoes. Serve the fish on top.

This is like a Caprese salad on steroids! No recipe here. Just put it all on a plate and enjoy. Serve with the most extravagant extra virgin olive oil and balsamic that you own. Be sure to grind some pepper over it and top with basil.

Line a large baking sheet with parchment paper. Add tomatoes cut side up and drizzle with olive oil and season with The Herb Turkey (you can toss in a bowl if you prefer). Cook at 225 for approximately 3 hours. Occasionally I start them at 300 for the 1st hour, if I want them a little drier.

When picking out tomatoes see if they smell good. If so, they will likely have more of a tomatoey flavor. Also, if they are not quite ripe, leave in the window sill until they ripen or you are ready to use.

As you can see, I sincerely enjoyed the many ways we ate and appreciated San Marzano tomatoes. You can definitely take my word on it, but the better option would be for you to go to Italy and try it for yourself. Let me know if you do!

A delightful summer fusion of aromas. Infused with hints of ripe tomato, aromatic basil, and zesty lemongrass, embrace the natural, herbaceous notes and immerse yourself in a fragrant journey that uplifts and rejuvenates.

Candle care is crucial for maintaining the quality and longevity of your favorite candles, whether they have cotton or wood wicks. Here's how to ensure you get the most out of your candle experience:

For Cotton Wicks:

Trim the Wick: Before each use, trim the cotton wick to about 1/4 inch to prevent excessive smoking and soot buildup. A trimmed wick ensures a cleaner burn and minimizes the risk of uneven flames.

Avoid Tunneling: During the first burn, allow the candle to melt across the entire surface to prevent tunneling, where wax accumulates around the wick, leaving wax along the edges. This promotes an even burn throughout the life of the candle.

Burn Time: Limit each burn session to 3-4 hours to prevent overheating and extend the lifespan of your candle. Extinguish the flame when it reaches the recommended time and allow the candle to cool before relighting.

Avoid Drafts: Keep the candle away from drafts or breezy areas to ensure an even burn and prevent flickering or uneven melting.

Extinguish Safely: Use a snuffer or gently blow out the flame to extinguish the candle instead of blowing on it, which can cause wax splatter or smoke.

For Wood Wicks:

Trim the Wick: Wood wicks typically don't require trimming like cotton wicks. However, ensure that the wick is no longer than 1/4 inch before lighting to prevent excessive flickering and uneven burning.

First Burn: Allow the candle to burn until the wax pool reaches the edge of the container to prevent tunneling and ensure an even burn in subsequent uses.

Burn Time: Similar to cotton wicks, limit each burn session to 3-4 hours to prevent overheating and maintain the integrity of the wood wick.

Mind the Ash: After extinguishing the flame, if there's any ash buildup on the wood wick, gently break it off before relighting to ensure a clean burn.

Safety First: Always place the candle on a heat-resistant surface and away from flammable materials. Monitor the candle while it's burning, especially if it's a wood-wicked candle, as the flame may be larger and more visible.

By following these simple tips, you'll maximize the enjoyment of your candles, whether they feature cotton or wood wicks, while ensuring safety and longevity.

This limited-edition soup is set to hit shelves at select grocery stores soon, but we're giving you the chance to win a free 2-pack before it disappears. Enter today and you and a friend could celebrate National Grilled Cheese Day (April 12) in the coziest of ways.

3. Tacos. Perhaps you noted that the other night I had an epic measuring fail when making tacos from a seasoning packet. Really, how sad is that? Undeterred, I reduced and reduced, but grew impatient at the end. I added a couple of teaspoons of tomato paste, stirred, and bam, thickened taco meat. And, bonus, it was way better than usual. That Punt! just became a permanent installation in the Taco Night! pantheon.

I made this twice, in part because the first time I forgot to add the queso fresco. While it was still very good that way, the cheese provides a different texture and a welcome flavor to the mix. For more eye appeal, you can make the effort of finding a good variety of different colored tomatoes, something I only did half-heartedly, adding some halved grape tomatoes with a little yellow or orange.

Tomato soup can be many things. It can be chunky, smooth, spicy or not, creamy or tart, full of herbs or plain as day. I like mine creamy and thick, and sweet. Any homemade tomato soup beats out a canned version any day. The can of soup I made for myself was so dreadful that I tossed it.

Wichita has many delicious hand-made tomato soup variations. One of my favorites is at Watermark Books and Caf, in College Hill. It is tangy and not sweet, but flavorful and comforting. I love the bits of tomato in the soup, and it pairs well with all of their sandwiches and salads.

Another beautiful tomato soup is made by La Gallette, in Delano. It is another savory variation, but creamy and delightful. I love to order it with a slice of potato pie and finish my lunch with one of their rich pastries.

Mix all ingredients except salt and pepper in a medium sized soup pot, using a whisk. Bring to a boil, then lower heat to simmer. Taste and season with salt and pepper, adding more sugar if you like. Cook on simmer for 15 -20 minutes, whisking. Serve hot. I garnish with grated parmesan cheese. At TSK, we like this soup on the sweet side. Serves 4-6.

This commentary originally aired during Morning Edition on 01/23/2015.

The Manitoba Tomato is bred to thrive in short growing seasons and can withstand a range of temperatures, which is perfect for the fluctuations that happen throughout the growing season here in Zone 3.

The plants are extremely hardy and grow well both in the field or in my greenhouse. Just be sure to support the plants with either stakes or netting like I choose to do as they will get extremely tall (easily +8ft) and vine wildly.

I discovered San Marzano Lampadinas a few years ago after being close to giving up on paste tomatoes. I was always disappointed in the harvests and found many varieties susceptible to blossom end rot. But not with this tomato!

Both their size and bright, orange colour are striking. Old Germans have more of a mildly sweet flavour which pairs great with olive oil, balsamic vinegar and a geneours sprinkling of my favourite Maldon Sea Salt.

Summer is all about taking in those bright fleeting moments. Saving up those sun laden food memories so you can cash them in when life and food is feeling a bit dull. When those times hit my brain knows right where to go, peak summer homegrown tomatoes.

When I go directly plant to pizza, I make sure to go simply. Sungold tomatoes, just picked. A generous hand of basil plucked off the plant as I top the pizza, fresh mozzarella, a drizzle of olive oil, sea salt and maybe a little cracked pepper.

While Heinz ketchup has changed the flavor of my weak tasting food, the condiment itself has never really moved beyond the formula of tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring.

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