Tomayto, tomahto – which is it? The long standing debates. It’s entirely up to you how you say it, no judgements here. What we can agree on is that tomatoes are simply put – darn good for you. In the world, there are over 10,000 varieties of tomatoes grown. Here at Del Fresco Pure we grow nine varieties of tomatoes – different in shape and colour – all equally delicious and greenhouse grown all year round, in Ontario.
- Beefsteak
- Tomato on the Vine (TOV)
- Cocktail
- Mini Mixers
- Heirlooms
- R.EAT
- Orange
- Red
- Yellow
Are tomatoes REALLY that good for you? YES – can you hear us screaming from the mountain tops?! Tomatoes contain the antioxidant lycopene which helps keep your skin looking younger because it protects you against UV rays. Lycopene also protects against the free radicals within your body which can help in preventing certain types of cancer. Moreover, tomatoes contain a plethora of vitamins and minerals such as vitamin c, potassium, vitamin K1 and folate.
7 Health Benefits of Tomatoes
- Tomatoes are a great source of vitamins
- They protect heart health
- Improve you vision
- Boost digestive health
- Help with diabetes management
- Guard skin health
- Protect against cancer
Because our tomatoes are greenhouse grown, we’re able to not only enjoy them all year long, but reap the health benefits of them, 365 days a year. Toss them in your salads, slice them to add to your sammies, stuff them with your favourite cheese or blend them to make that Sunday sauce. In order to experience their full flavour we have a few take home tips.
- Keep tomatoes away from sunlight
- Store them at room temperature
- Store tomatoes stem up. Leaving a tomato on its shoulders, event for a few days will bruise them
Recipe Ideas:
Tomato Confit
Ingredients:
- 2 packs of G.R.EAT red tomatoes
- 4 garlic cloves
- 2 sprigs fresh thyme
- 4 tablespoon Extra-virgin olive oil
- sea salt & black pepper
- 1 teaspoon balsamic vinegar
- ½ of a red onion, chopped in pieces
Instructions:
- Arrange the cherry tomatoes, onion and garlic in a cast iron skillet with rosemary sprigs around on top. Drizzle generously with olive oil, until the tomatoes are half-way submerged.
- Season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130°C/260°F until the tomatoes are wrinkly but not all have burst, about 1-½ to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.
Serving options:
On a crostini, spread herbed goat cheese or spreadable cheese of your choice. Dollop the tomato confit on top. Serve as an appetizer.
For more information on our growing practises, commodities and recipes, please visit us at www.delfrescopure.com or follow us on our socials @delfrescopure
