Highlighted Vegetable: Tomatoes
By: Riley Box
Tomatoes are divided into three categories; cherry, sliced, and paste. In the next couple weeks your share will have an abundance of tomatoes of all colors and sizes. A few things to know is our fruit does not necessarily look the same as store-bought tomatoes! Our tomatoes are in season and ripe, created for taste and not appearance. Yellow and Orange tomatoes are less acidic and have a sweeter more mild taste. Each type of tomatoes have a different use and purpose. Another thing to clear up tomatoes are a fruit, not a vegetable. All this confusion arose when the U.S supreme court called a tomato a vegetable for tax purposes. This week we encourage you to use your tomatoes in a simple easy way, in a salad!
Marinated Tomato Salad
6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.