| Roma Tomatoes
also known as Pear, Saladette, Plum, and Paste Tomatoes are available in both red and
yellow. The Roma has long been cherished for its firm, full flavor and unique shape and
size. A perfect choice for canning and Italian/tomato based sauces. Less juice and fewer
seeds. Tomatoes are a good source of potassium and Vitamin A, Vitamin C and
Lycopene, a wonderful substance thought to protect against Prostate Cancer. One large raw
tomato has about 45-50 calories, and no fat. Beef Steak can be as large as 2 lbs, but most
are about 3 inches across.
Buy the best quality tomatoes. Verify the condition, color, quantity and size of
your tomatoes when they arrive to ensure they are consistent with what you ordered.
Remember, weather may impact availability and condition of the fruit. Tomatoes come in
various colors and pack sizes:
Look for bright shiny skins and firm flesh, regardless of degree of ripeness. Ripen unripe
tomatoes at 58-65 F and 85-95% relative humidity. Keep out of direct sunlight. For
accelerated
ripening, stack boxes together on a pallet. Inspect tomatoes daily during ripening and
store in an area with
moderate air circulation. Do not refrigerate tomatoes.
Store ripe tomatoes at 55-60 F and 85-95% relative humidity. For best quality, ripe
tomatoes should not be
refrigerated below 55 F. Temperatures below 50 F retard color development and destroy
tomato flavor and texture.
If you must keep tomatoes in a cooler, wrap them in thermal blankets and store near cooler
door to reduce
possibility of damage from cold.
Store tomatoes stem up to preserve quality.
At proper temperatures, a stage 5 tomato will keep for up to five days.
The Tomato link located here is one of the most comprehensive and helpful: http://www.tomato.org/
These two links are fun and funky: http://www.njtomato.com/index.html
http://members.aol.com/rbi82/randy/tomato.html
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