California dominates the commercial tomato industry, with 90 percent of the nation's tomato crop coming from the Golden State, where arid conditions mirror the tomato's original environment. During the off-season from October through April, Florida dominates the market, with Mexico now offering fierce competition. Florida production drops off as summer approaches; temperatures are too high for the tomato to thrive. On the East Coast, everyone raves about New Jersey tomatoes, which are indeed delicious yet make up a small percentage of national production. Find them in farm markets and specialty produce shops.
Tomatoes of the Future
Calgene, Inc., a snappy young biotech firm in Davis, California, developed a controversial technique that adds time to a tomato's post-harvest life, thus allowing it to ripen on the vine and still make it to markets far from the field. Calgene's FlavrSavr or MacGregor tomato is the first genetically engineered product to be offered for sale, and two years after its approval by the FDA it is neither wildly popular nor widely distributed, as Calgene predicted.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
The Good Cook's Online Guide to Tomatoes
- The Perfect Tomato
- What is a Tomato?
- Preserving the Harvest
- Commercial Tomatoes
- Commercial Tomato Products
- Tomatoes and Health
- Tomatoes in the Kitchen
- How to Peel a Tomato
- To Fix a Thin Sauce
- The Well Stocked Pantry
- About Michele Anna Jordan
- Tomato Granita with Serrano Peppers
- Tomato Bruschetta with Six Variations
- Tomato Toast
- Tomato Pie
- Tomato-Cilantro Soup
- Pasta with Uncooked Summer Tomato Sauce
- Baked Cherry Tomatoes
- Fried Green Tomatoes with Cream, Bacon, & Cilantro
- Sliced Tomato Salad with Ten Variations
- Quick Tomato Recipes
Check out Michele Anna Jordan's latest book: The World Is a Kitchen: Cooking Your Way Through Culture
This Archived Page created between 1994 and 2001. Modified August 2007