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Preparation
Coring: Using a sharp paring knife make several angled cuts through the stem and
under the core.
Seeding: Lay the tomato on its side and halve with a sharp serrated knife.
Squeeze each half firmly enough to push out the seeds. Discard seeds.
Slicing: First core the tomato and lay it on its side. Using a sharp serrated
knife, cut a very thin slice off both ends and discard. Slice the tomato to
desired thickness.
Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at
a time into enough boiling water to cover. Boil for 15 to 30 seconds, lift into
a colander with a slotted spoon. Rinse briefly under cold running water. Peel
off and discard skins.
Information from the Florida Tomato Board.
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Tomato Salad
4 tomatoes
2 cucumbers
1 small onion
1/2 C. green pepper
1/4 C. green olives sliced
1 t. parsley
1 garlic clove minced
1/2 t. salt
1/4 t. fresh ground pepper
1/4 C. fresh lemon juice
1/4 C. salad oil
Mix garlic, salt, pepper, lemon juice and oil together in a bowl.
Chop all vegetables into bite size pieces. Add to the dressing and toss to mix.
Chill for 2 hours before serving.
Serves 4 - 6.
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