March 20, 2013 |
Researchers at UCLA have genetically engineered tomatoes that, when fed to mice, mimic the beneficial qualities of good cholesterol, according to a new study. In a paper published Tuesday in the Journal of Lipid Research, authors used bacteria to insert genes into the cells of tomato plants, so that they would produce a peptide that mimics the actions of HDL, or "good" cholesterol. Later generations of those genetically engineered tomatoes were frozen, ground up and then fed to female mice who were themselves bred to be highly susceptible to LDL, or "bad" cholesterol.
November 13, 2013
Re "The toil in Mexican tomatoes," Nov. 11 The United States is the land of liberty, opportunity and happiness. In complete contrast are parts of Mexico. Last year, $1-billion worth of vegetables was exported from the state of Sinaloa, including nearly half the tomatoes Americans consume. The people who pick those vegetables should live like kings, yet they live like peasants. We contribute to their destitution. They produce their most prized resource for us, and we cheat them by not ensuring that they receive proper wages.
July 21, 2011
Roasted tomato confit with bacon fat Total time: 30 minutes, plus roasting time Servings: Makes about 5 cups confit Note: Serve the confit over pasta, or chopped and on top of crostini 3 pounds tomatoes 6 large cloves garlic 12 sprigs thyme Freshly ground black pepper 1 pound sliced bacon Salt 1. Heat the oven to 350 degrees. 2. Halve the tomatoes lengthwise, and place them, skin-side-down in a roasting pan. Scatter the garlic and thyme sprigs over the tomatoes, and season with several grinds of black pepper, or to taste.
October 7, 2012
Re "A U.S.-Mexico tomato fight is about to burst," Business, Oct. 3 This article fails to address the crucial issues. Terminating the Suspension Agreement, which sets a minimum price for tomatoes from Mexico, is not intended to "boost the fortunes" of some but rather to promote fair trade. The current agreement does not account for the changing marketplace, enforcement and circumvention of the agreement, and the lack of a standard definition for greenhouse-grown produce. The agreement was put in place at a time when the market was dominated by field tomatoes.
July 2, 2012 |
The answer is: They taste about the same most of the time. Unless we grow our own or buy at a farmers market or pay the premium for heirloom tomatoes, for years we've been stuck with flavorless tomatoes. Yes, some of it was caused by tomatoes picked green for shipping. But growers have struck back with "vine ripened" tomatoes, often still looking very authentically attached to the actual vine, in a deep scrumptious red. They still have no flavor. For a while, the golden tomatoes provided some extra punch, for those willing to pay some extra.
August 27, 2012 |
A fragrant mixture of garlic, capers, crushed tomatoes, onion and a touch of wine are cooked to a rich, thick tomato sauce, while freshly made breadcrumbs, pine nuts and a few chopped anchovy fillets are the filling for a hollowed-out zucchini and small ripe summer tomatoes. Spoon the tomato sauce over the base of a gratin dish, and top with the stuffed zucchini and tomatoes. Dinner is ready to serve when the vegetables are softened and the breadcrumbs are lightly browned, about 30 minutes.