Tomatoes—Storage and Handling Tips
and Bucci's Insalata Pizza Recipe

  • Maintaining proper temperature is the most important factor in ensuring the best possible quality through out the life of a tomato.
  • Unripe—Ripen tomatoes at 60-70 degrees F. And 85-95% relative humidity. Keep out of direct sunlight.
  • Ripe—Store ripe tomatoes at 55-65 degrees F. And 85—95% relative humidity. For best quality, ripe tomatoes should not be refrigerated below 55 degrees F.
  • If you purchase a box, tray or bag of tomatoes, remove any tomatoes that show signs of decay.
  • Store tomatoes stem end up to preserve quality.
  • Tomatoes are very fragile. Handle with care.
Nutritional Information

1 Medium Tomato—150 grams

  Calories 35
Protein 1 Gram
Carbohydrates 6 Grams
Fat 1 Gram
Cholesterol 0 Grams
Potassium 360 MGS
Crude Fiber 1 Grams
Percentages of U.S. RDA
  Protein 2% Iron 2%
Vitamin A 20% Vitamin B6 8%
Vitamin C 40% Folic Acid 4%
Thiamin 4% Phosphorus 2%
Riboflavin 2% Magnesium 2%
Niacin 4% Copper 2%
Calcium . . . . . *
* Contains less than 2% of the U.S. RDA.
Bucci's Insalata Pizza

Yield: One 16-inch pizza


  • Thinly sliced California Roma Tomatoes—20 oz / 5-6 medium
  • Olive oil —3 Tbsp.
  • Balsamic vinegar —1 Tbsp.
  • Salt —1/4 tsp.
  • Black pepper—1/4 tsp.
  • Pizza dough
  • Garlic, roasted and chopped—1 head (1 Tbsp. chopped)
  • Goat cheese—(4.5 oz.) / 1/2 cup
  • Chopped fresh mint—1 Tbsp.
  • Chopped arugula—1/2 cup

Pizza Crust

  • Active dry yeast—2-1/2 tsp.
  • Sugar—Pinch
  • Warm water—(8 oz.) / 1 cup
  • All-purpose flour —2-1/2 cups
  • Salt—1/2 tsp.

Pizza Crust

Dissolve yeast and sugar in water. Proof 5 minutes.

Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment.

Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic.

Place dough in a greased bowl. Cover with plastic an let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust.

Pinch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using


Marinate tomatoes in 1 Tablespoon olive oil, vinegar, salt and pepper for 1-2 hours.

Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 Tablespoons olive oil.

Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese.

Bake at 500 degrees F in a pizza oven for 10 minutes, or until crust is golden brown.

Remove from oven and sprinkle with mint and arugula.

Cut into desired number of slices and serve at once.


Provided by California Tomato Board

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified March 2007

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