Tomatoes worth bragging about

By LISA LOSASSO BELL

Heirloom tomatoes ... what’s all the fuss? Eat grocery store tomatoes all winter long and then take a trip to the Northside and Downtown Farmer’s Markets and pick up some organic heirloom tomatoes. You’ll wish summer would never end.

Jay Coy, of Jacksonmaters in North Jackson, began growing tomatoes as a young boy when he was involved with 4-H. About eight years ago he developed an interest in heirloom tomatoes because of the endless variety. He is now growing 70 distinct varieties and is trialing about 120 additional varieties.

In trialing new varieties, Coy will grow one or two plants of each to see haw they grow in our area and climate. His goal is to find the most hardy and flavorful tomatoes.

According to Coy, there are between five and ten thousand varieties, of which about 5,000 are available to the public.

His favorite, he said, are the Ox Heart, which are also known as German Red Strawberry tomatoes. “They have few seeds and are very sweet,” said Coy. Each variety has its own distinct flavor.

According to Coy, a good place to get heirloom tomato seeds is tomatomania.com, which features a seed bank and tomatoville.com.

He explained that heirloom tomatoes began to grow in popularity during the 1980s, but have now become even more popular with the trend toward eating local.

Although there was too much rain early in the season, which caused him to delay planting, Coy had a great deal of success with his crops. “They grow better in dryer weather because they don’t split and crack as much,” he said.

He normally begins planting around May 15.

A new addition to his garden is the dwarf tomato plants, which only grow to about 2 feet in height. He began growing them because they are smaller, can be grown in pots and they ripen sooner.

This was also his first year growing stick tomatoes, which grow straight off the vine and don’t branch off.

Out of his three gardens, Coy grows only one hybrid, which is Sun Gold. “People really seem to like them,” he said.

He also grows tomatillos, peppers and eggplant. Everything in his gardens is grown organically with compost and rabbit manure, which won’t burn the roots of the plants.

His favorite ways to prepare tomatoes are very simple. He explained that he enjoys fresh Gazpacho and cans tomatoes, sauce and salsa. He also likes drying them and preserving them in olive. Favorite sandwiches are tomato and bacon, tomato with mozzarella and basil or chopped tomatoes and onions mixed with vinegar and olive oil and served on toast.

Next year, Coy plans to host a tomato taste and also to have pick-your-own tomatoes.

The topic of heirloom tomatoes can be controversial between growers. Some say the seeds must be more than 100 years old, others 50 years, and yet others prefer the year of 1045, which marks the end of World War II and the beginning of widespread hybrid tomatoes.

In the true sense of the word, an heirloom tomato is one which has been nurtured, selected, and handed down from generation to generation, which grows very large red and gold tomatoes, sometimes up to two and a half pounds each.

My Favorite Cucumber and Tomato Salad

2 medium-sized tomatoes, cut in wedges

2 medium-sized cucumbers, cut lengthwise into quarters and then sliced into bite-sized pieces

1‚Ñ2 pound sweet Italian sausage, cooked and diced

1‚Ñ2 pound block of mozzarella or provolone cheese, cut into bite-sized cubes

1‚Ñ2 cup Sundried Tomato Vinegrette

Combine ingredients in large salad bowl and toss. Serve immediately. Leftovers keep nicely in the fridge.

Yummy Tomato Sandwhich

1 large tomato, cut into sliced

4 slices toasted whole wheat bread

Mayonnaise to taste

Butter to taste

Top bottom slice of toast with butter. Top with sliced tomatoes. Salt to taste. Spread mayonnaise on the lid of the sandwich and place on top of tomatoes. Makes two sandwiches.

Chef Salad Rolls

4 (8-inch) French Rolls, cut in half, but not quite through

1 head romaine lettuce, rinsed and torn

1‚Ñ2 pound roasted chicken lunchmeat

1‚Ñ2 pound boiled ham

1‚Ñ2 pound sliced Swiss cheese, halved to fit in rolls

2 hard-boiled eggs, sliced

2 large tomatoes, sliced

Light Italian dressing or vinegrette

For each sandwich, scoop out some of the centers of the rolls to make room for the filling. Line bottom half of roll with romaine and drizzle with dressing. Top with sliced chicken. Add sliced boiled ham and top with Swiss cheese slices. Add hard-boiled egg slices, cover with romaine and add tomato slices. Drizzle with dressing and replace top. Serve immediately.

Area Cookbook Recipes

Fresh Tomato Quiche Casserole

2 large ripe tomatoes

1‚Ñ4 cup flour

1‚Ñ2 teaspoon salt

1‚Ñ8 teaspoon pepper

2 tablespoons butter

3‚Ñ4 cup minced scallions

3 slices Provolone cheese

2 slightly beaten eggs

1 cup milk

1 cup grated cheddar cheese

Cut tomatoes into 1‚Ñ2 inch slices. Mix flour, salt and pepper. Coat tomato slices with mixture and saut quickly in butter. Arrange scallions in bottom of 8 inch casserole. Top with sliced cheese and tomatoes. Combine egs, milk, and grated cheese. Pour into casserole. Bake at 350 degrees for one hour, until set. Sprinkle with chopped parsley. Serve hot. Serves 5 to 6.

Recipe contributed by Audrey Schinkel to “Relay for Life: A Team to Fight Cancer,” by Trumbull County Children Services. Published in 2002.

Stuffed Tomatoes with Rice

8 large tomatoes

1 teaspoon salt

1‚Ñ4 teaspoon pepper

1‚Ñ3 cup olive oil

1‚Ñ2 teaspoon crushed mint

1‚Ñ2 teaspoon crushed parsley

3‚Ñ4 cups uncooked rice (not minute rice)

1 small onion

In a small bowl, mix rice, mint, salt, parsley, pepper and enough oil to cover the rice. Set aside. Cut a small lid from each tomato; scoop pulp and seed out gently with a teaspoon so the jackets remain firm. Salve pulp. Grease casserole with leftover oil. Line tomatoes with sides touching. Fill each with rice mixture. Replace lids. Add one-third cup water to pulp; pour this and any remaining rice around the tomatoes. Add sliced onions last. Bake one and 1‚Ñ2 hours. Serves 4.

Recipe contributed by Linda Shannon to “Double Your Cooking Pleasure,” by the Youngstown Mothers of Twins Club, published in 1981.

Tomato Basil Salad

4 tomatoes

2 onions

Salt and pepper to taste

Dried fresh basil

1‚Ñ2 teaspoon sugar

1 teaspoon olive oil

1 teaspoon vinegar

Place a layer of unpeeled sliced tomato in a bowl. Layer sliced onion on top and sprinkle with salt and pepper, a touch of basil. Sprinkle with sugar. Drizzle with vinegar and olive oil. Repeat the layer until all ingredients are used up. Pour remaining olive oil and vinegar over mixture. Refrigerate 2 hours and serve.

Recipe contributed by Theresa Pavlich, to “Flavors from the Seventh Ward: Blockwatches and Citizens Coalition, published in 1997.

Eggplant Patrice

1 small eggplant

4 medium tomatoes, sliced

2 green peppers, chopped

2 medium onions, chopped

1‚Ñ2 pound sliced sharp or mild cheese

Salt

Pepper

Garlic salt

Sugar

Accent spice

Slice unpeeled eggplant into 1‚Ñ4 inch thick slices. Parboil until nearly tender; place a layer of eggplant in a large casserole. Add a layer of tomatoes. Fill spaces with chopped onions and peppers. Sprinkle lightly with all the seasonings. Add layer of cheese. Repeat until all is used. Top with cheese. Cover and bake at 400 degrees for one half hour. Reduce heat to 350 degrees, remove cover and bake about 1‚Ñ2 hour longer or until sauce is thick and golden. Serves 6.

Recipe contributed by Ruth Weaver to “Recipes from Midway Mennonite Church,” published in 1975.