T O M AT O
Ripe tomatoes are red, round or
oval, 1” to 6”.
Eat raw; add to salads & sandwiches. Cook by baking,
stewing, grilling, stir-frying.
Choose smooth tomatoes, slightly
soft, bruise free.
Serve in soups, salsas, tomato sauce (in pasta dishes,
spaghetti and pizza), and ketchup.
Store at room temperature, 2-3
days, away from sunlight.
Cut with a serrated or sharp knife. Keep in juice by
cutting from stem to blossom end.
Ripen tomatoes in a closed paper
bag for one to five days, punch
several holes in the bag.
To peel drop in boiling water 30 seconds, plunge into
ice water, use a paring knife to pull away the skin.
Flavor worsens in the refrigerator.
Refrigerate only extra-ripe tomatoes
to keep from further ripening.
Plum Tomato
•
•
Small, egg-shaped, less
juicy than slicing tomatoes
Best for sauces and cooked
foods
May remove seeds by cutting in half horizontally,
squeeze out the jelly-like juice and seeds.
Cherry Tomato
•
•
Round and bite-sized with
many seeds and juice
Good in salads
Slicing Tomato
•
•
Biggest tomatoes
Slices hold together, cook
down in sauce
Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es , a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng .
Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es .
This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ).
Publication: 04-5041-2013
Nutrition Notes
Lycopene is a natural substance in tomatoes, which gives
tomatoes their rich red color. A reduced risk of prostate cancer
results from frequent intake of tomato products especially
cooked sauces, juices, and ketchup due to antioxidant activity.
Eating tomatoes with a small amount of fat increases
absorption.
Other sources of lycopene include apricots, guava, watermelon,
papaya, and pink grapefruit.
Find recipes & videos at iGrow.org
Fresh Garden Salsa
Ingredients
•
2 large ripe, red slicing tomatoes, cored
and chopped
•
1 to 3 jalapeno peppers, finely chopped
•
1 small white onion, chopped
•
1/4 cup cilantro leaves, minced
•
1 green onion, top included, chopped
•
Juice of 1 lime
•
1 teaspoon salt
Directions
1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water.
2. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
3. Squeeze lime juice over the mixture and sprinkle on the salt.
4. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes.
5. Stir again just before serving.
Makes about 2 cups.
Nutrition Facts per Serving:
Calories 30; Fat 0g; Cholesterol 0mg; Sodium 640mg; Carbohydrates 7g; Fiber 2g; Sugar 4g; Protein 1g
Sources: http://urbanext.illinois.edu/veggies/tomato.cfm
T O M AT O
• Ripe tomatoes are red, round, 1” to 6”.
• Choose smooth, slightly soft, bruise free.
• Store at room temperature, 2-3 days.
• Ripen tomatoes in a closed perforated paper bag for one
to five days.
• Flavor worsens in the refrigerator. Refrigerate only
extra-ripe tomatoes to keep from further ripening.
• Eat raw; add to salads & sandwiches. Cook by baking,
stewing, grilling, stir-frying.
• Serve in soups, salsas, pasta dishes, spaghetti and pizza,
ketchup.
• Cut with a serrated knife from stem to blossom end.
• To peel drop in boiling water 30 seconds, plunge into ice
water, peel.
Find recipes & videos at iGrow.org
So u t h Da ko t a S t a t e Un ive r s it y, S o u t h Dako t a co u n t i e s, an d U.S. D e p ar t me n t o f Ag r i cu l tu r e co o p e r at i n g .
So u t h Da ko t a S t a t e Un ive r s it y a d h e r e s t o AA/E E O g u i d e l i n e s i n o ffe r i n g e d u cat i o n al p r o g r ams an d se r vi ce s.
Th is m a t e r ia l wa s f u n d e d by US DA’s S u p p l e me n t al N u t r i t i o n Assi st an ce Pr o g r am (S N AP ).
Publication: 04-5041-2013
Fresh Garden Salsa
Ingredients:
•
2 large ripe, red slicing tomatoes,
cored and chopped
•
1 to 3 jalapeno peppers, finely chopped
•
1 small white onion, chopped
•
¼ cup cilantro leaves, minced
•
1 green onion, top included, chopped
•
Juice of 1 lime
•
1 teaspoon salt
Directions:
1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water.
2. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
3. Squeeze lime juice over the mixture and sprinkle on the salt.
4. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes.
5. Stir again just before serving.
Makes about 2 cups.
Nutrition Facts per Serving:
Calories 30; Fat 0g; Cholesterol 0mg; Sodium 640mg; Carbohydrates 7g; Fiber 2g; Sugar 4g; Protein 1g
Sources: http://urbanext.illinois.edu/veggies/tomato.cfm
Tomato
Sout h Dakot a St a t e U ni ver s i t y, S out h D a kot a c ount i es , a nd U.S. D epa r t m ent of Agr i c ul tur e c o o p e ra ti n g . So u th
Dakot a St at e Univer s i t y a dher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c e s .
This mat er ial was f unded by U S DA’s S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ).
Tomato
South D akot a St ate U ni versi t y, South Dakot a count ies, and U. S. Depar t ment of Agr icultur e cooper at ing . Sout h Dakot a St at e Univer sit y adher e s to A A / EEO g u id e lin e s in
offeri ng educati onal program s and ser vices.
Thi s m ateri al was funded by U SDA’s Supplement al Nut r it ion Assist ance Pr ogr am ( SNAP) .
T O M AT O
Sampling Display Instructions
Fresh Garden Salsa
Ingredients
24 samples
32 samples
48 samples
3 large
1 small
1 to 2
1 to 2
1/3 cup
1 lime or 2 Tablespoons
bottled lime juice
1 ½ teaspoons
4 large
1 large
2
2 to 3
½ cup
2 limes or 3 Tablespoons
bottled lime juice
2 teaspoons
6 large
2 small
3
3 to 4
3/4 cup
3 limes or 4 Tablespoons
bottled lime juice
1 Tablespoon
Samples: 2 Tablespoon serving
Tomatoes
White onion
Green onions with tops
Jalapeno peppers
Cilantro
Lime juice
Salt
Directions:
1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 to 3 tablespoons of water.
2. Finely chop onions, jalapeno peppers and cilantro. In a large bowl, toss together the tomatoes, onions, peppers,
and cilantro.
3. Squeeze the lime juice over the mixture and sprinkle on the salt. Or substitute bottled lime juice for fresh lime
juice. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes.
4. Chill and transport in a cooler. Stir again just before serving.
Materials needed:
• Table/tablecloth
• Garbage can/paper bag
• Paper towels/wet wipes/plastic
gloves
• Ingredients used in the recipe
• Paper plates or cups, plastic forks
• Pick it! Try it! Like it! produce sign
or spoons
as table tent
• Spoon, fork, spatula for serving
• Pick it! Try it! Like it! flyer or recipe
• Recipe video (optional) http://igrow.
card
org/m/article/pick-it-try-it-like-it/
• Food allergy sign on table
Notes:
• Prepare Fresh Garden Salsa. Place in sealed container in a cooler and transport to the store. Serve with several
whole grain scoops or tortilla chips.
• Wear hair tied or clipped back. Wear plastic gloves when serving food.
• Place only a few samples at a time on small paper plates. Ask parent’s permission before children may sample.
• Ask them if they use tomatoes often in their meals. Ask them if they could use this recipe.
• Point out that this recipe can be served as an appetizer, a condiment, a side dish to meat or poultry, or as a snack.
Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es , a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng .
Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es .
This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ).
Publication: 04-5041-2013
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