Green | Breakers |
---|---|
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"Green" means that the surface of the tomato is completely green in color. The shade of green may vary from light to dark.
"Breakers" means there is a definite "break" in color from green, to tannish-yellow, pink or red on not more than 10% of the surface.
Turning | Pink |
---|---|
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"Turning means that more than 10% but not more than 30% of the surface, in the aggregate, shows a definite change in color from green to tannish-yellow, pink, red or a combination thereof.
"Pink" means that more than 30% but not more than 60% of the surface, in the aggregate, shows pink or red in color.
Light Red | Red |
---|---|
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"Light red" means that more than 60% of the surface, in the aggregate shows pinkish-red or red, provided that not more than 90% of the surface is red.
"Red" means that more than 90% of the surface, in the aggregate, is red.
When is a mature green tomato a vine ripe? When a mature green tomato is picked 'pink' with at least 30% pink.
Pink is used to refer to mature green harvest with color. It applies to vine ripes according to some USDA standards.
Pinks will often be treated with ethylene to hasten ripening.
Peak Seasons
Vine ripes | Mature greens | Romas |
---|---|---|
May-Dec | Jun-Oct | Jun-Oct |
Early shipments: | ||
April | May | May |
Late shipments: | ||
Jan | Nov | Nov |
Vine ripes | Mature greens | Romas |
---|---|---|
Stages 2-3 Some varieties Stage 4 Harvested several times over a period of weeks |
Stages 1-2 Harvest once when mature, ripened with Ethylene, the plant's natural hormone. |
Either vine ripe or at the mature green stage |
Vine ripes | Mature greens | Romas |
---|---|---|
Place pack containers 2-3 layer, 25 lb. bulk containers | Place pack containers 2-3 layer; 25 lb. bulk containers | Place pack containers 2-3 layer; 25 lb. bulk containers |
Vine ripes | Mature greens | Romas |
---|---|---|
Grown on poles | Grown on poles | Grown on poles and bushes |
Vine ripes | Mature greens | Romas |
---|---|---|
Southern California Baja California |
Imperial Valley Salinas Valley |
Southern Calif Baja Calif San Joaquin Valley Salina Valley |
Vine ripes are picked at first blush for longer shelf life. Post harvest handling is critical—they should not be handled at temperatures under 55 degrees F. Vine ripes are delicate and bruise easily—handle with care.
Romas are consumer favorites due to hearty flavor. They withstand cooler temperatures better than Mature greens. Romas constitute ten percent of all California tomato production.
Mature greens are sometimes called "gassed greens." Picked when fully developed—the locules and gel have formed—but are still completely green. To quicken ripening process, some tomatoes are exposed to ethylene, a natural emitting hormone. Post harvest handling is critical—they should not by handled at temperatures under 55 degrees F. Although mature, these are still in early stages of ripening. Cold temperatures retard ripening fruit and cause cell structure to breakdown, resulting in a mushy texture.
Yield: 24 Servings
Ingredients
Directions
Sauté onions and garlic in oil in a large skillet over medium high heat until softened.
Stir in remaining ingredients except ricotta, fettucine. Cook over medium high heat stirring frequently for 10-15 minutes, or until sauce thickens.
Top each serving with 1 oz. (1 Tbsp.) ricotta cheese. (or use 2 Tbsp. dried oregano and 1 tsp. dried rosemary.)
Yield: 24 Servings
Ingredients
Directions
Sauté onions in olive oil in a large skillet over medium heat until soft.
Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened.
Stir in basil.
Yield: 24 Servings
Ingredients
Directions
Sauté peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp.
Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes.
Stir in remaining ingredients except pasta.
In each sauce recipe, cook pasta according to package directions. Drain and toss with sauce. Place approximately 16 oz. pasta on each plate.
Provided by California Tomato Board
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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