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Enjoy a taste of summer with Virginia-grown tomatoes
There’s nothing like a fresh, juicy tomato plucked right from the garden. In season July through October, Virginia tomatoes are ripe and ready to be sliced for sandwiches, turned into condiments or enjoyed in any number of dishes.
Tomatoes are a big business in Virginia. According to the Virginia Department of Agriculture and Consumer Services, the state ranked 10th for fresh market tomatoes in the U.S. And while Central Virginia is famous for Hanover County tomatoes, most tomatoes in the state are grown on the Eastern Shore.
Chock full of health benefits and low in calories, tomatoes are a great source of antioxidants. They contain lycopene, which helps reduce the risk of heart disease and cancer, and provide plenty of vitamins C and K, potassium and folate.
Botanically, tomatoes are a fruit, but they are used as a vegetable in the culinary world. A staple in most kitchens, they come in countless varieties of colors, shapes and sizes.
BLT Club Sandwiches
½ cup mayonnaise
12 slices of whole wheat bread
4 lettuce leaves
2 large tomatoes, cored and cut into 6 slices
12 strips of cooked bacon
Spread ½ tablespoon of mayonnaise on one slice of bread, and top with a lettuce leaf. On another slice of bread, spread ½ tablespoon of mayonnaise on each side, and place on top of the lettuce. Top with three slices of tomato and three strips of bacon. Spread a third slice of bread with ½ tablespoon of mayonnaise. Place on top of the bacon, and press down gently. Repeat with remaining ingredients. Cut sandwiches in half or in quarters, and serve.
Source: Recipe adapted from Kansas Pork Association
Tomato Relish
1 tablespoon olive oil
1¾ cup chopped onions
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
1 tablespoon minced ginger
¼ teaspoon crushed red pepper
2¼ cups chopped, seeded tomatoes (about 4 medium tomatoes)
½ teaspoon salt
In a large nonstick skillet, heat oil over medium heat until hot. Add onions and garlic; cook and stir 5 minutes or until onion is tender. Stir in vinegar, brown sugar, ginger and red pepper; cook and stir 2-4 minutes or until sugar is dissolved. Stir in tomatoes; cook 8-10 minutes or until sauce is thickened, stirring occasionally.
Remove from heat; stir in salt. Cool. Serve at room temperature. This relish makes a great addition to any burger, sandwich or steak.
Source: National Cattlemen’s Beef Association