North Carolina grows a variety of specialty crops, and tomatoes are one of the most popular specialty crops grown here. The majority of the tomatoes grown in North Carolina are grown for the fresh market, meaning they go directly to consumers from roadside stands, farmers markets and grocery stores, rather than for processing.
Fresh tomatoes are incredibly versatile and can be used in dishes of varying complexities. From the humble tomato sandwich to tomato soup and pasta sauce, tomatoes are a staple in restaurants and home kitchens across the world.
The Sept. 1, 1983, issue of the Agricultural Review featured three recipes in which tomatoes take center stage.
Baked Tomatoes with Rice
- 6 tomatoes
- Salt
- 1/2 cup diced celery
- 1/4 diced green pepper
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 2/3 cup instant rice
- 3/4 cup water
- Dash of pepper
Remove seeds and pulp from tomatoes. Bake in shallow baking dish at 375 degrees for 15 minutes. Sauté celery, green pepper and onion in butter for three minutes; add rice, water, 1/2 teaspoon salt and pepper. Bring to a boil, cover. Let stand for 10 minutes; add tomato pulp. Fill baked tomato shells with mixture; bake for five minutes longer. Yield: six servings.
Scalloped Tomatoes and Cheese
- 1 cup tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 1 cup bread crumbs
- 1 cup grated cheese
- 1 tablespoon butter
Season tomatoes with salt, pepper and sugar. Arrange alternate layers of tomatoes, breadcrumbs and cheese in a baking dish; dot with butter. Bake in a 350-degree oven for 20 to 25 minutes.
Gazpacho
- 2 medium tomatoes, chopped
- 1 cucumber, thinly sliced
- 1 small onion, chopped
- 1/2 green pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon wine vinegar
- Dash Tabasco sauce
- 3 cups cocktail vegetable juice
In a large bowl, combine all ingredients; cover and refrigerate at least six hours. Serve chilled. Yield: five to six servings.
Here are the full recipes from the Sept. 1, 1983, edition of the Agricultural Review:
