Tomato red on the vine ,Hydroponic,1 kg pack

Origin: Local

• Description
• Applications
• Storage
• Recipe

• Red on the vine tomatoes are marketed and sold stem-on, with four or five tomatoes to each vine. As they are allowed to ripen to a later stage of maturity, they have a higher sugar content, are uniformly bright red, and medium-sized.

• Red on the vine tomatoes are ideal for display and uniform slices. Use in fresh preparations; pair with fresh cow's milk cheeses, basil, oregano, melons, bread, pasta, summer squash, eggplant and peppers. Add to fruit and vegetable platters.

• You definitely shouldn't put those unripe tomatoes in the refrigerator. They need to stay at room temperature, ideally in a single layer out of direct sunlight. And most importantly for keeping them fresher longer, store them stem side down while they finish ripening.

• Cheesy Baked Tomatoes

  Ingredients:

  4 large tomatoes (halved)
  1/4 cup freshly grated Parmesan cheese
  1/2 cup reduced fat mozzarella cheese (shredded)
  1/4 cup chopped fresh basil
  1/4 cup chopped fresh oregano
  Salt and pepper to taste
  

  Instructions:

  1. Preheat oven to 450 F.
     
  2. Top with Parmesan, mozzarella, oregano, basil, salt, and pepper.
     
  3. Mist lightly with non-fat cooking spray and bake until the tomatoes are tender about 15 minutes.