‘GARDEN GEM’ TOMATO
The Best Snacking Tomato. Period.
This semi-determinate, snack-size tomato has been hailed as a breakthrough. It was developed to have true heirloom taste, with modern disease resistance and high fruit yield. It has firm, juicy fruit with a smooth, balanced flavor. These plants will produce tomatoes for an extended period of time and thrives in heat and humidity. Fruit ripens in about 55 days.
Determinate tomatoes do not grow as large as indeterminate tomatoes. You will need to use a tomato cage or staking of some sort to support the plants. They will need to be kept from getting excessively dry. Consistent watering and regular fertilization will be key to keeping your plant in full production mode. They can be grown in containers, a minimum of 12 inches in diameter is suggested, but larger is better. If grown in containers they will still need to be given support of a tomato cage or stake of some sort. These plants are quite disease resistant and with proper care should provide fruit throughout the season.
This is a garden tomato that will prolifically produce snack-sized tomatoes with truly fantastic taste. They grow large in the landscape, but when grown in a container they are more contained in size. They do need to be staked or caged to grow them successfully. This tomato will produce fruit for an extended period of time. If you are growing this plant in a container, a 14″ diameter (5 gallon volume) is the minimum necessary size. The ideal size size would be a 16″ to 20″ (7-10 gallon) container. Be sure to provide support by using a tomato cage or other structure in the container.
Grilled Flatbread With Pesto & Fire Roasted Tomatoes
Serves 2-4 People
1 premade pizza crust
1 cup pesto
8 oz burrata or mozzarella
3-5 ripe tomatoes
1 ripe peach
A handfull of fresh arugula or spinach
Good quality olive oil
1. Start up your grill. While the grill heats up, cut tomatoes in half and sprinkle each side with salt. Once the grill is hot, brush the tomatoes with olive oil and grill for 5-10 min flipping them over halfway through. Repeat these steps with the pitted peach.
2. Place grilled tomatoes and peach in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, slice into 1/2” slices and set aside.
3. Roll or stretch out the pizza dough. Brush it with olive oil and place on the hot grill for 1-3 minutes on each side until it is cooked and has nice char marks.
4. Remove crust from grill and assemble the pizza. Start by spreading out the pesto, then the peach and tomato slices. Next slice or rip up the cheese and spread it evenly. Finish by sprinkling the greens and salt to taste and drizzling with olive oil. Slice and enjoy!
Fire Roasted Salsa
Yields About 3 Cups
6 ripe tomatoes
2 ears of corn
1 poblano pepper
1 small yellow onion
A splash of apple cider vinegar
1/2 cup chopped cilantro
Salt to taste
1. Start up your grill. While the grill heats up prep the veggies. Cut the tomatoes in half, sprinkle each side with salt and set aside. Cut the onion in half leaving the skin on. Shuck the corn, boil for 3 minutes and set aside.
2. Once the grill is hot, brush all the veggies down with olive oil and grill for 10-15 min flipping them over halfway through. Grill the peppers for a bit longer than the rest letting them char on all sides.
3. Place grilled tomatoes and peppers in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, deseed the peppers and dice.
4. Cut the corn off the cob and add to the tomatoes and peppers. Remove the skin from the onion, dice and add to the mix.
5. Add the vinegar, lime juice, cilantro and salt. Mix well and enjoy!
Yields 6-8 Servings
4-6 ripe tomatoes diced
2 garlic cloves minced
1/4 c fresh basil and oregano leaves finely chopped
1-2 tablespoons champagne vinegar
1/2 cup olive oil
Salt and pepper to taste
Reduced balsamic vinegar (optional)
1. Slice the baguette, brush slices with olive oil and baking on a baking tray until toasted.
2. Place the tomatoes, garlic, herbs, vinegar, remaining olive oil and salt and pepper in a bowl and mix until combined.
3. Top each bread slice with 1-2 tablespoons of the tomato mixture and drizzle with the balsamic vinegar if using. Enjoy!