The first thing that grabbed my eye — and my appetite — when we were seated at City Grill about a week ago was an evening special. Beer Battered Local tomatoes were going for $8. Hmm, local tomatoes right at the end of the season when they soon would be history — terrific! Battered local tomatoes — fabulous!

In short, I was hooked.

More on that dish later. I mention the tomatoes right at the top of my review because they seem to exemplify the City Grill’s interest in local products. Cider Braised Chicken ($22) is cooked with the New York State product; Short Ribs ($30) are slowly turned to velvet in Flying Bison Aviator Red (with three-cheese baked macaroni). A special dessert that evening was a turnover made with Western New York apples. You get what I mean.

This is especially interesting because City Grill is a restaurant with a definite downtown persona. It is steps from Coca-Cola Field, five minutes to the First Niagara Center and right behind a Metro stop that can whisk you to Shea’s Performing Arts Center. The decor is quintessential cool — see-through kitchen, dining tiers surrounding a busy bar, trendy art and a glassed-in wine cellar on the mezzanine.

The place makes a big deal of wine. Saturday night is BYOW night, no corkage charge.

So, at last, we come to the tomatoes. Especially interesting because while bread-crumbed green tomatoes are an American culinary classic, these tomatoes were about as red as the Western New York sun could make ‘em. Sure, the batter seemed to slip a bit, but I didn’t care. The tomatoes were served with goat cheese, ranch dressing and fresh mesculun greens.

We also tried another evening special, Creamy Chicken Vegetable Soup ($4 cup). Verdict: nice, smooth, just a wee bit bland.

The Companion ordered Carmelle Primavera ($23) — new forms of pasta seem to turn up every day, but we found that said carmelle are hollow tubes, in this case stuffed with tomatoes and fresh mozzarella, kind of an easy-to-eat vegetarian lasagna. They came out on a platter with vegetables like carrots, broccoli florets and green beans lightly doused with olive oil and so rich in color they could have been a painting.

Well-rendered comfort food, in other words. By then we were beginning to appreciate the fact that the City Grill proprietors are Culinary Institute of America graduates, the Hyde Park school affectionately known as the CIA.

I chose Jambalaya ($20) as my entree. There was plenty of chicken in there and a generous number of shrimp. Andouille added zing. While we were in the Cajun mood, I asked for a sample of the gumbo ($4 cup). It was pretty tasty, too.

For dessert, informed by our server that there were only three portions of Peach Cobbler left, we leapt to it, forsaking the turnover. No surprise here — it was great.

CITY GRILL

3 stars

WHERE: 288 Main St. (856-2651, www.citygrill2.com). Large restaurant that features local products. Near the First Niagara Center, Coca-Cola Field and a metro stop. Credit Cards: American Express, MasterCard, Visa.

FAVORITE DISH: Beer Battered tomatoes

NEEDS WORK: Food is of good quality.

PRICE RANGE:   Entrees from $20.

SERVICE:Excellent

HOURS:  11 a.m. to 3 p.m. Monday and Tuesday; 11 a.m. to 9 p.m. Wednesday through Friday; 4 to 9 p.m. Saturday. Also open on nights with events in the First Niagara Center, including Sabres games.

WHEELCHAIR ACCESS:  Difficult. No automobile traffic allowed at the entrance. Three or four steps to the inside.

PARKING:  In lots or on the side streets.

Campari is a vibrant gourmet variety with the most intense juicy and flavoursome fruit.

GET ready, folks. tomatoes are traditionally planted around Labour Weekend (October 22-23). Planting around this time will ensure the soil is warm enough and the danger of frosts has passed.

Our neighbour , a keen fisherwoman and tomato enthusiast, tells me that five years ago she buried fish carcasses and bones from a catch in her small 1m x 3m vege plot.

She assures me that this, plus a bag of store compost she buys each year, is the only food her tomato plants have ever received. She swears by the grafted tomato as they are more productive, even if you have to pay a little more, but has tried ungrafted tomatoes of the same varieties with good results, too.

Her top picks are ‘Moneymaker’ and ‘Beefsteak’.

On our side of the fence, we have even less vege garden space, so I’m enthused by the less well known heirloom varieties of tomato. My favourites so far are ‘Black Krim’, which is rich, meaty and very large. As the name suggests, it has quite dark pulp and a burgundy/red exterior.

One slice of ‘Black Krim’ will conveniently cover an entire segment of pizza. ‘Tigerella’ is a curious variety I grew a couple of years back. The tomato has green stripes when young, then green with orange stripes, and finally red with orange.

A fun tomato to have in the garden, particularly for the kids, and it is a good quality medium-sized tomato, with juicy pulp. Another great variety is ‘Sweet 100′ – a very productive FI hybrid cherry tomato which will keep producing right through to autumn, if left to ramble.

Cherry tomatoes are best unstaked in my opinion, as this gives the best chance for a copious and continuous supply of burst-in-your -mouth treats – ideal tossed into a leafy salad. No need for cutting these little beauties.

A productive and very easy crop to grow, tomatoes prefer full sun and rich loamy soil. They dislike shade and wet feet.

Our neighbour’s trick with burying fish bones under her tomatoes makes sense, as these plants have a high phosphate requirement, which is present in bone dust.

Another way to increase phosphate in the garden is to grow a green crop of barley grass and dig this in one month prior to planting the tomatoes. Green barley increases the uptake of phosphorus in the crop grown immediately afterwards, according to organics guru, Peter Bennett.

The primary task when growing staked tomatoes is to methodically “de-lateral” the vine.

This means you snap off the side shoots growing from the main vine. I also remove the leaves closest to the soil to encourage airflow, which is essential for avoiding fungal diseases in humid climates.

If your soil is good and your plant vigorous, two main stems can be grown from the same plant for even more fruit.

Save some seeds
Tomato seed is easy to save. Just squash a ripe tomato, put the seedy pulp in a sieve and wash out the flesh and juice, then spread the seed on a paper towel to dry.

Store in an airtight plastic envelope in a cool, dry place until next year. If you are saving tomato seed it is best to save from a non-hybrid tomato to get true-to-type seed.

History of the tomato
Originating from the arid west coast of South America, early tomato species still grow on the dry banks of rivers that flow west between the Peruvian Andes and the Pacific.

Nine species of wild tomato are found in Ecuador and Peru. A 10th species, Lycopersicon cheesmanii, is found on the Galapagos Islands. It has the unusual ability to utilise salt water; to germinate

Mexican Indians were the first to cultivate and improve the early tomato. Called the “Tomatl” by the Aztecs, they were introduced in the 16th century to the Old World most likely via Spanish ships on the silver route from the Gulf of Mexico to Seville, Spain.

Known as the “Love Apple”, it was grown for many centuries for ornamental purposes, rather than for eating. US founding father Thomas Jefferson called them “Tomatas” and grew them in his Virginia garden for eating. And in 1820, in New Jersey, an eccentric tomato enthusiast, Robert Johnson, ate a basketful of tomatoes in public, attended by a large crowd who expected him to die. He survived, of course, and the tomato was quickly taken up by the masses.

The Produce Exchange announced today the immediate availability of Tesoro – the food lovers tomato – a functional no-gel tomato for retail and foodservice. Tesoro tomatoes have been proven a better ingredient in any kind of recipe including sandwiches, salsas and sauces. Tesoro tomatoes are changing the way Americans view tomatoes, by encouraging functionality and diversity.

Tesoro means treasure in Italian and the tomato variety was selected by Nunhems in Italy in 2004 and commercialized in Almeria, Spain under the name Intense™. In 2007, this natural hybrid immediately began to win awards, including Fruit Logistica’s Innovation Award in Berlin, Germany, and the Produce Marketing Association’s Buyer’s Choice Award in 2008. The Produce Exchange and Nunhems collaborated to grow and bring to market the tomato in North America after successful commercial and retail trials in 2010.

“We are proud to share this tomato treasure with consumers and tomato users across the U.S.,” said Marty Mazzanti, founder of The Produce Exchange. “The tomato category is made up of varieties focused on salads and snacks. We have all been shooting for sweet and juicy for decades. Tesoro is the first tomato developed as an ingredient in a recipe. Diced in a salsa or bruschetta, or baked and grilled as a side dish it will open a whole new world of eating experiences and recipe opportunities. Sauces and sautés will spoil you for all others. A sandwich made with Tesoro the night before won’t be soggy for lunch the next day.”

Tesoro, grown from Nunhems seed variety Intense™, is a full-flesh tomato with a higher density that does not lose its juice. Since 2008, foodservice tests have shown that the tomato is the go-to ingredient, with no gel and more meat. Statements independently evaluated and supported with research conducted by Scientific Certification Systems show that the high density of Tesoro makes it the best tomato to use in a recipe. Its performance in slicing, dicing, sautéing, baking and grilling makes the best tasting salsas, sauces, baked and grilled dishes. When used in a recipe, Tesoro offers quality, flavor and shelf life that exceed its conventional cousins. Its deep red color also makes a beautiful and appetizing presentation.

In-house consumer testing indicates that Tesoro was overwhelmingly preferred when used for a sauce or salsa. In west coast retail store tests in 2010 and early 2011, Tesoro quickly rose to be the best-selling non-grape packaged tomato in the category. It did this without cannibalizing sales of other varieties, resulting in an overall increase in tomato sales for retailers. Packaged in high graphic zipper convenience bags, Tesoro has quickly developed a following with consumers.

The current cycle of Tesoro tomatoes for the U.S. market are all grown in Mexico, and will be available year-round to grocery retailers, foodservice professionals and consumers. The fresh tomatoes are sold in 22-ounce grab-and-go packages of six to eight tomatoes; suggested retail price is $3.99. Tesoro tomatoes are hot house grown and will ship from both McAllen and Nogales for nationwide distribution.

About The Produce Exchange™

As category specialists in tomatoes and dry vegetables, The Produce Exchange™ is engaged in the relentless creation of extraordinary successes with our partners. This is accomplished through a comprehensive group of services aimed at adding value to both our customers and supply partners. The Produce Exchange operates out of sales offices in Livermore, Calif. and Kent, Wash.; and from warehouse locations in Nogales, Ariz.; Otay Mesa, Calif.; Livermore, Calif. and Kent, Wash., and with forward distribution partners in key locations around the country. These operations allow for quick response to customer needs, providing the freshest of inventory on a daily basis. Packaging services and variety selection provide expertise in the creation of unique, exciting consumer offerings under the Victory Garden brand as well as private label items. Their team of category managers provides customized sales programs based on fact driven information. The Produce Exchange™ was one of the first companies in the United States to be awarded the Category Captain by Supermarket Business for innovative and actionable solutions in the tomato category.

Chic, trendy, fun, and affordable fashion has finally arrived down South of Luzonnow that Tomato has opened three new stores in SM Southmall, SM Bacoor, and SM Bicutan.

We are very happy and excited to bring Tomato here in Southern Luzon. More people can now avail of the best and hottest fashion items that we offer, said Lennie Dionisio, Managing Director.

Tomato is known for its wide-range collections of clothes, bags, accessories, and fragrances that are well loved by women who are trendy and chic. Customers also rave about the fact that Tomatos stylish items are high quality yet very affordable.

Southward expansion

The opening of Tomatos latest stores in Southern Luzon was packed with fun and exciting activities. Tweens fave pop group 1:43 joined the launch of Tomato in SM Southmall, wherein they held a mini-concert and album signing for their fans. Attendees of the event also had enjoyed the photo-ops at the store and Tomato exhibit.

Live mannequinsfashion models who posed in Tomato wear much to the delight of launch participantswere also an attraction at the Tomato store opening in SM Southmall. Mall-goers had fun taking pictures with the live mannequins and checking out the Tomato exhibit.

All-girl rock band General Luna, meanwhile, graced the opening of the Tomato branch in SM Bacoor. Mannequins at the malls EcoExhibit showcased the hottest collection of Tomato.

To thank everyone who participated in the store openings, Tomato offered 20 percent discount on all items to the first 100 customers that took a picture of the Tomato board and posted on Tomatos Facebook page.

Shoppers who bought items in pairs during the three Tomato stores launches were also given discounts.

Tomato Green

Tomato also gave shoppers a pleasant surprise when it introduced its new collection for men, Tomato Green, during the launch of its three new stores.

Tomato Green offers stylish and affordable clothes and accessories for men. It has a collection of shirts, pants, jackets, and other fashionable items that would help men achieve the casual and sleek look.

Tomato has expanded its market by offering mens apparel through Tomato Green. Fashion is for everyone. We are glad that guys can now have fun with it, said Lennie Dionisio, Managing Director.

Tomato Green, now available in SM Bacoor, SM Bicutan, and Southmall, will soon be offered in more branches.

Up-to-date collections

Apart from offering value for money clothing that is very chic, sexy, young and world-class, Tomato is also patronized by many stylish individuals because of its wide and in-season selection that is always available in any branch.

Lennie Dionisio explained, We release new arrivals every week so customers can have fun mixing trends and styles every time they visit our store. That is one of our core strengths.

Article source: http://www.clickthecity.com/hot-off-the-press/?p=12850

A new specialty tomato is available in North America as Village Farms launches “Heavenly Villagio Marzano” plum tomatoes.

The heirloom variety is “an authentic mini San Marzano” plum tomato, according to a news release from British Columbia-based Village Farms International. The variety originated in the region around Mt. Vesuvius and takes its name from the town of San Marzano near Naples.

The elongated, slightly pear-shaped tomato not only has a distinctive shape, but Village Farms has packaged it in a distinctive quart-sized, standup zippered pouch. The new product is scheduled to be showcased at the Village Farms booth, No. 5035, at the Produce Marketing Association’s Fresh Summit Oct. 14-17 in Atlanta.

Doug Kling, senior vice president and chief marketing officer for Village Farms, said the mini Marzano variety has a sweet flavor, void of the usual acidic characteristics of tomatoes, and has very few seeds.

Village Farms developed the variety with a seed company. It is the first in what will become a series of new varieties that Village Farms plans to roll out, according to the release.

Article source: http://www.thepacker.com/fruit-vegetable-news/Village-Farms-introduces-heirloom-tomato-131787278.html

This is the year of the green tomato. Most gardeners still have lots of them hanging on the vines. We are out of warm weather and the fall sun is sinking to the horizon fast. Frost has been nibbling at the edges of the garden and it won’t be long before we wake up to a full freeze. It’s time to cut our losses for the season and harvest what we can, ripe or not.

Now what do you do with all those green tomatoes?

tomatoes that have turned a paler shade of green to yellow will ripen given some time in the house. Pick them and save only those that are blemish free. Even a tiny nick or break in the skin will allow rot to set in. Pack the tomatoes in a single layer in a flat box with a little space between them. Store them in a basement or a room that is somewhat cooler than the rest of the house. Check them every few days and bring the ones with the most color to the kitchen to finish ripening. With a little luck, you might be able to serve the last of them for Thanksgiving dinner.

If letting them sit to get ripe isn’t for you, they can be eaten as is. In the South, fried green tomatoes are a specialty. Firm tomatoes are cut into half-inch slices, dredged in egg, flour and corn meal with a little Cajun spice for a kick and fried in hot peanut oil. According to aficionados, you wouldn’t know you were eating a tomato.

Green tomato mincemeat is another way to use up the leftovers and is great for people who don’t care for traditional mincemeat. Finely chop seeded green tomatoes and mix them with finely chopped apples, oranges, lemons, raisins, and suet (or oil). Season the mix with brown sugar, vinegar, cloves, allspice, cinnamon mix and candied orange peel. Place in a large stockpot or slow cooker and cook on low heat for several hours to thicken. The mix can then be canned or frozen in pint containers – that is if there is any left after sampling.

Like salsa verde? Substitute green tomatoes for the tomato’s distant cousin the traditional tomatillo. Mix chopped green tomatoes, onions, fresh chilies (hot or mild depending on taste) and garlic. Season the mix with cumin, lemon juice and chopped cilantro and cook it for about 10 minutes to soften the vegetables. Spoon the mix into a blender and whiz to your preferred texture; coarse or smooth. Use immediately or freeze for a steaming bowl of chili verde on a cold winter night.

These ideas are only to get you thinking of ways to use up green tomatoes. A green tomato key-word search on the Web will yield thousands of exact recipes and you can add your own variations. Let your imagination loose. After all, you worked hard to grow them. It may be the only way you get a tomato this year.

Article source: http://www.spokesman.com/stories/2011/oct/13/put-green-tomato-bounty-to-use-in-tantalizing/