Publix Vine-Ripe Tomatoes

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Toss them in your salad, put them in your pasta sauce or just eat them plain. However you enjoy Publix Vine-Ripe Tomatoes, you can be certain they're grown in Florida at this time. They are hand-picked and hand-packed to ensure they arrive to you at their very best.  Of course, our tomatoes are also healthy. As a source of Lycopene, beta-carotene, vitamin A and C, Publix Vine-Ripe Tomatoes can be part of the daily 9 to 11 servings of fruits and vegetables recommended by the USDA. So, stop into your neighborhood Publix and treat your family to some delicious tomatoes At Season's Peak.

Facts

Facts About Tomatoes

• The Supreme Court deemed tomatoes vegetables in 1893. However, botanically, tomatoes are actually fruits.
• The Aztecs and Incas were the first to grow tomatoes, making tomatoes native to the Americas.
• The United States is one of the world's leading producers of tomatoes, second only to China.
• Nutritionists have discovered that there is more to plants than just vitamins, minerals and fiber. Phytonutrients ("phyton" is Greek for "plant") such as lycopene, the red pigment found in tomatoes and tomato products, might help reduce the risk of certain types of cancer. Phytochemicals are also responsible for the unique flavors and scents that identify different edible plants.

Facts About Publix Vine-Ripe Tomatoes

• Publix Vine-Ripe Tomatoes are hand-picked and hand-packed at their peak-of-flavor-best to ensure the finest quality product.
• For more than thirty years, Publix has had a history of partnering with respected Florida growers whose family farms consistently and reliably harvest succulent Publix Vine-Ripe Tomatoes during Florida's growing season. Our Publix Vine-Ripe Tomatoes arrive in Publix Produce Departments without delay since they have only a short distance to travel.
• Publix Vine-Ripe Tomatoes are high in vitamin C and are a good source of vitamin A, folate, potassium and dietary fiber. They also are low in calories - only about 35 calories for a medium tomato - making them an excellent choice for both diet and health conscious individuals.

Food Fundamentals

• Look for plump, bright red tomatoes that feel heavy for their size. Skins should be smooth without bruises, cracks or soft spots. Ripe tomatoes will yield to gentle pressure and have a sweet, tomato fragrance.
• Tomatoes should be stored in a single layer, stem end up, at room temperature out of direct sunlight. Tomatoes are sensitive to cold and should not be refrigerated since it slows the ripening process, decreases their flavor and can give their flesh a mealy texture. Refrigerate tomatoes only after they've been cut or put into a raw dish such as salsa. Refrigerating overripe tomatoes (in the warmer butter compartment if possible) will extend their life by a few days but tomatoes should come back to room temperature before serving for maximum flavor.
• Always wash tomatoes thoroughly in cool water. To core a tomato, use the tip of a sharp paring knife to encircle the stem end and pop out the core. To remove the skin, drop the tomato into boiling water for 15 to 20 seconds then plunge it into ice water until cool enough to handle. The skin will slip right off. To remove the seeds, cut the tomato in half horizontally and gently squeeze each half, or flick out the seeds with a spoon or your fingertip.
• To hasten ripening, place tomatoes (stem end up) in a sealed paper bag to entrap their own natural ethylene gas that aids the ripening process, or add another fruit that emits additional ethylene gas (banana, apple, pear, lime).
• Fresh tomatoes can be frozen in any airtight container for future use. Freeze fully ripe tomatoes whole (peeled or unpeeled), chopped or pureed. They will retain their delicious fresh flavor during freezing but their texture will become soft and mushy. Use them only for any cooked dishes.
• Cornell University research indicates that cooking tomatoes significantly increases the level of lycopene that can be absorbed by the body, although cooking reduces the vitamin C content. Cooking also tempers the acidic quality of tomatoes and brings out their sweetness. However, tomatoes should not be cooked in aluminum cookware since their high acid content may interact with the metal and produce an unpleasant taste, or more importantly allow aluminum to migrate into the food.