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NEWS
March 26, 2013 | By Jeff Spurrier
Companion planting is based on the idea that, like people, some plants do better with good neighbors. For tomatoes, strawberries and squash, one of the most popular of companion plants is borage ( Borago officinalis ). As a seedling, borage doesn't reveal its potential. The leaves are rough and fat, and as they get older, covered in fur. Only when the sparkling lavender star-shaped flowers appear in spring-summer does borage, also known as starflower, shows its potential: Bees and pest-killing wasps love the blooms.
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OPINION
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.
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FOOD
August 5, 2010
  Tomato marmalade Total time: About 1 hour, 40 minutes Servings: Makes about 8 cups marmalade Note: Adapted from Valerie Gordon of Valerie Confections. 4 oranges (navel, Valencia or blood are all fine) 6 cups sugar, divided 1/2 cup water 10 pounds Roma tomatoes 2 teaspoons salt 1 teaspoon black pepper 1. Using a standard vegetable peeler, peel the skin from the oranges in strips. Juice the oranges, saving 1 cup; the remainder can be saved for another use. 2. Place the juice, 1 cup sugar and the water into a medium saucepan and bring to a simmer over medium-high heat, then add the peel.
NEWS
September 1, 2013 | By Mary MacVean
Making pies in the heat is only for the bold pie maven. Enter Evan Kleiman, who has been madly making pies for several years now, starting with a summer of daily pies. These days she's got an online pie class going, and she's the head honcho for an annual pie contest. Pie crust dough is not happy in the heat, so Kleiman was lucky that Sunday at The Los Angeles Times The Taste was a little cooler than the previous day for her demonstration of a cherry tomato and cheese pie with onions and garlic.
OPINION
October 5, 2012
Re "A U.S.-Mexico tomato fight is about to burst," Business, Oct. 3 The American consumer has been conned into believing that those flawless uniform red things they buy from the feuding farming industries in Mexico and Florida are tomatoes. They may look like one, but they taste like, well, nothing. Occasionally I buy one hoping this time might be different. Nope; they're the same things that have been sold for decades. No matter the price, they don't taste the way a tomato should.
NEWS
March 20, 2013 | By Monte Morin
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.
OPINION
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.
FOOD
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.
NEWS
March 28, 2013 | By Craig Nakano
Scott Daigre, organizer of Tomatomania!, expects bigger things from his annual pop-up sales, which last year sold upward of 50,000 tomato plants. He paused during Tomatomania! in Encino last week to talk about what's new this year: a growing buzz for blue tomatoes, the most novel novelties among about 140 varieties of heirlooms and rare hybrids that he sells. We asked Daigre to explain the story behind the new blues for this edited Q&A. What's with the blue tomatoes? It's just what people are talking about in tomatoes right now. It's novel, appearing more and more.
OPINION
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.
FOOD
August 31, 2013 | By S. Irene Virbila
At this point, it's hard to imagine Californian and Mediterranean cuisines without tomatoes. But that was the case until the tomato plant was discovered in Mexico by Spanish conquistadors in the 16th century, and from there it disseminated to the rest of the Americas and the Mediterranean. In some climates, New Jersey, say, the tomato season is short. Not so in Southern California. We'll be enjoying our heirlooms and beefsteaks well into November. Right now, the season is at its height, and tomatoes play star roles on menus, from the BLT to haute cuisine.
NEWS
August 26, 2013 | By S. Irene Virbila
If you're someone who hates, hates, hates to see the end of tomato season, you may be the perfect candidate for this fest celebrating the height of the season in Napa Valley.  Held Sept. 20-22, Tomatoville is a weekend celebration of the love apple. Actually, it's the second annual such event, hosted by Lucy Restaurant & Bar at the quietly luxurious, LEED-certified Bardessono hotel in Yountville. The weekend kicks off on Friday, the 20 th with a winemaker dinner prepared by Lucy's chef Victor Scargle, with winemakers Doug and Ryan Hill of Hill Family Estate on hand to talk wine.
NEWS
June 22, 2013 | By Russ Parsons
It doesn't matter how sunny it might be right now, it takes a month or so of that much heat to get most tomatoes to that perfect, juice-dripping ripeness we all crave. But until then, look for little grape or cherry tomatoes. They're smaller, so they ripen earlier and they are bred to be high in sugar. Late-summer flavor without a long wait. How to choose: Tomatoes should be vibrantly colored with taut, shiny skin. There should be no soft or wrinkly spots. How to store: Never refrigerate tomatoes -- it kills the flavor.
FOOD
June 17, 2013
  Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover. Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.
FOOD
June 14, 2013
Total time: About 45 minutes, plus marinating time for the fish Servings: 4 to 6 Note: This is also good with loup de mer (or branzino) or rockfish. 1 cup dry bread crumbs 2 cloves garlic 2 tablespoons fresh parsley 1/2 teaspoon grated lemon zest 1/3 cup plus 3 tablespoons olive oil, divided 2 (1 1/2-to-2-pound) whole Tai snappers, cleaned Salt Juice of 1 lemon 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)
FOOD
June 1, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: The chilled tomato soup at the Obika Mozzarella Bar in Century City is bright, refreshing and delicious. Any chance they'd be willing to share? Jody Litvak Los Angeles Dear Jody: Tomato soup doesn't get any more fresh, simple or fast than this. Essentially nothing more than a chilled purée of fresh tomatoes, this is one dish in which quality of the ingredients makes all the difference. Obika was happy to share its recipe, which we've adapted below. Obika's chilled organic tomato soup 20 minutes, plus chilling time.
FOOD
July 27, 2012 | By David Karp, Special to the Los Angeles Times
Of the dozen tomato varieties displayed at Vang Thao's stand last Saturday, one, with purplish black skin over a flaming orange ground color, stood out spectacularly. It's a new variety, Indigo Rose, pigmented by anthocyanins, the same compounds responsible for the dark color in cherries, blood oranges and red cabbages, but not previously significant in cultivated tomatoes. It's noteworthy not so much because of the flavor - it's nice but not memorable - but because of the potential health benefits, and also just because of its sheer oddity.
FOOD
October 28, 2009
Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). The flour tortillas are a substitution for Moroccan flatbread.
FOOD
May 20, 2013 | Los Angeles Times Staff Writer
A word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what pickle, what bun, what ketchup, what mayonnaise, what mustard, what cheese, how thick to slice the avocado, what bacon, what smoke on the bacon, what occasion. The co-founder of Campanile restaurant and La Brea Bakery may be famous for more sophisticated food, but to her, the burger is one of the great American dishes, and exactly the thing that she likes to give friends for an end-of-summer barbecue.
FOOD
May 13, 2013
Active Work Time: 20 minutes Total Preparation Time: 1 1/2 hours, plus 1 hour chilling 4 ounces (about 4 slices) stale bread, crusts removed 2 cloves garlic 2 pounds tomatoes, seeded and coarsely chopped 1 (2-inch-square) piece green bell pepper, optional 1 (2-inch) chunk peeled cucumber, optional 1/4 teaspoon ground cumin 2 teaspoons salt 1/3 cup olive oil, preferably extra-virgin 2 tablespoons white wine vinegar 1 1/2 cups water 1/3 cup chopped green bell pepper, for optional garnish 1/3 cup chopped white onion, for optional garnish 1/3 cup peeled, chopped cucumber, for optional garnish 1/2 cup croutons or diced bread, toasted crisp, for optional garnish Break the bread into big chunks and soak it in water to cover until it is softened, about 15 minutes.
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