Country Kitchen:
Tomatoes, Bounty From the Garden
By Mary Emma Allen
Ah! Tomatoes...bounty from the garden as summer turns to fall.
This has been a favorite food of mine since childhood, and I especially
enjoyed tomatoes as they ripened on the vine. We ate many of these
freshly sliced with a dab of mayonnaise or salt and pepper. Father liked
his tomatoes sprinkled with sugar.
The other day my daughter wondered if they had fresh tomatoes and sweet
corn at the local farm stand. She came home laden with both. So we've
been enjoying a garden feast.
An Ancient Food
Tomatoes grew wild thousands of years ago in early civilizations of South
America, particularly Equator and Peru. Then this plant, actually
classified as a fruit, was taken to Central America and Mexico. In some
areas it was called the "tomatl."
When the Spaniards explored this area in the 1500s, they carried the
tomato back to their country. The Spanish and Italians enjoyed this food
and often stewed it or made sauces.
However, when the tomato was taken to England, it wasn't very popular.
Some people even considered it poisonous. However, eventually this food
became popular, especially when made into soups, stews, and sauces. It's
believed the early tomato was more tasty cooked than raw for the
delectable varieties of today hadn't been developed.
Tomatoes in America
Tomatoes came full circle as settlers to this country brought this fruit
with them and began using it in their diets. Eventually a canning
industry grew up in this country and the tomato became popular year
round, not just during the summer gardening season.
Although we ate many tomatoes fresh from the garden, Mother canned
quantities of them for winter use. This was a summer activity that wasn't
so pleasurable, but one that was necessary. Come winter, we were glad we
had the cans of tomatoes in the cellar.
STUFFED TOMATOES - This is a tasty way to prepare tomatoes which lends
itself to great variety. Cut out the stem end of an unpeeled tomato.
Slice the tomato into quarters or eights about three fourths of the way
down, but don't the cut the tomato apart entirely. Some cooks prefer to
scoop out the center of the tomato and then filling it.
Use any variety of fillings: cottage cheese, tuna salad, egg salad,
potato salad, cole slaw, chicken salad, three bean salad, shrimp salad,
etc. Serve on lettuce and parsley. Accompany with pickles, radishes,
scallions, and/or olives.
SLICED TOMATOES - My mother often served sliced tomatoes on leaf lettuce
from the garden. She might slice cucumbers or onion over this or serve
with scallions. Then she'd spread lightly with mayonnaise or salad
dressing. Father always sprinkled his with sugar.
You can top the sliced tomatoes with any of the fillings used for stuffed
tomatoes.
Some people like the sliced tomatoes, onions, and cucumbers sprinkled
with salt and pepper, olive oil, and vinegar.
FRIED GREEN TOMATOES was a favorite of my dad and the hired man.
Mother dipped green tomato slices in beaten egg, then flour and sprinkled
with salt and pepper. She fried first on one side and then the other
until the slices were browned and tender. Serve hot.
(C) 2003 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
