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.
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.
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.
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 27, 2012 |
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.
March 28, 2013 |
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.