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There are more than 300 different varieties of tomatoes commercially grown in Ontario. To make it easier, those 300 can be grouped into the following categories:

Round (slicing/table): Medium-sized, globe-shaped. Ideal for eating raw.

Roma or Plum: Plum-shaped and thick-fleshed. Smaller and less juicy than the Round variety. Excellent for preserving, sauces, or making paste.

Beefsteak: Similar to Round tomatoes but flatter with fleshier walls and not as juicy. Excellent for both cooking and eating raw. Size varies from small to large.

Popular Ontario field tomato varieties include Sunrise, Pik Rite, Mountain Pride, Pilgrim, Red Star and Ultra-sweet.


One medium tomato has 25 calories; it's a good source of Vitamin C and a source of Vitamin A and folacin.

History
The tomato originated in South America in pre-Columbian times and eventually became a staple in the Mexican diet. But for much of its history in North America and Europe, it was considered an ornamental plant; eating it was thought to be distasteful if not unhealthy.

In the 1800s it began to be used to make sauces and soups, but it wasn't until the 1900s that the tomato gained full international acceptance.

Buying and storing
A ripe field tomato should be firm, though not rock-hard, and have a slightly supple quality to its surface; it should feel heavy for its size.

The occasional small surface cracks at the bottom of a tomato won't affect its quality.

Store at room temperature, away from direct sunlight, to prevent uneven ripening.

Only in extreme heat, or if overripe, should tomatoes be stored in the refrigerator butter compartment. But to ensure full flavour, allow them to reach room temperature before serving.

To ripen tomatoes, store in a plain brown paper bag with apples or pears. Both release a natural ethylene gas that speeds up ripening.

When buying tomatoes, use this helpful guide:

3 to 4 small tomatoes equal 1 lb/500 g
a 4 L basket contains 6 lbs/2.5 kg tomatoes ...read more

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For Some Apples, Summer is the Season
How do we like these apples? In July and August.


BY TOMMY WERNER
July 30, 2015
It may be the middle of blueberry, melon, and—soon—tomato season, and yet you can't help it: You find yourself looking ahead to apple season, the season when you throw on a sweater, jump in the car, and watch the leaves change as you pick apples as crisp as the fall air.

This is totally normal and nothing to be ashamed of. But it's also unnecessary. You don't have to look ahead to apple season. Because apple season is actually already here.

Summer apples are an overlooked class of apples that come into season in late July and early August. They've got yellow skins and intense flavors—much more tart and savory than their autumnal counterparts.

Lodi
Bought at their peak, these look like a less shiny version of Granny Smith. Created in 1924 as a cross between Yellow Transparent and Montgomery, this variety of summer apple shows up in many farmer’s markets during the last weeks in July. They’re green and tough-skinned, with a tart, almost lemony flavor. Chop them and mix them into a chicken salad.

Yellow Transparent
Dating back to Russian origins in the 1800s, yellow transparents have a pale yellow skin with white and greenish dots. Depending on where you are in the country, you may start seeing these in mid-July. Look for smooth skin that’s practically transparent when it’s ripe. The fruit is roundish, conical, and mildly acidic—and it’s perfect for a tart snack, in an applesauce, or for juicing. ...read more