About Tomatoes, Tomato Sauce and Pasta Recipes

About Tomatoes and Tomato Sauce
plus Pasta Recipes

Ripening Stages of Tomatoes

Green	Breakers

"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

"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

"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.

What are "Pinks"?

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.

California Tomato Chart

Peak Seasons

Vine ripes	Mature greens	Romas
May-Dec	Jun-Oct	Jun-Oct
Early shipments:
April	May	May
Late shipments:
Jan	Nov	Nov

Harvesting

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

Shipping

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

Growing Methods

Vine ripes	Mature greens	Romas
Grown on poles	Grown on poles	Grown on poles and bushes

Growing Area

Vine ripes	Mature greens	Romas
Southern California Baja California	Imperial Valley Salinas Valley	Southern Calif Baja Calif San Joaquin Valley Salina Valley

Additional Information

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.

Pasta Three Ways—California Style

Tomato Sauce with Ricotta & Herbs

Yield: 24 Servings

Ingredients

Chopped onions—(36 oz) / 8 cups
Minced garlic— 2 Tbsp.
Olive oil—6 Tbsp.
California Tomatoes, peeled, seeded and diced—(18 lbs.) / 9 qts.
Chopped fresh marjoram—6 Tbsp
Chopped fresh rosemary—4 tsp.
Salt—1 Tbsp
Sugar—1 Tbsp
Black pepper—2 tsp.
Fettucine—3 lbs.
Ricotta cheese—(1-1/2 lbs.) / 1-1/2 cups

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.)

Garden Tomato Sauce

Yield: 24 Servings

Ingredients

Chopped onions—(23 oz.) / 5 cups
Olive oil—2 oz. / 1/4 cup
California Tomatoes, whole—(7 lbs) / 4 cans (28 oz ea.)
Cubed zucchini —(2-1/2 lbs) / 2 qts.
Corn kernels—(2 lbs) / 1 qt.
Minced garlic—1 Tbsp.
Salt—2 tsp.
Crushed red pepper flakes—1 tsp.
Sugar—2 Tbsp.
Chopped fresh basil—1-1/3 cups
Rotelli pasta—3 lbs.

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.