Yellow Slicing Tomato

Scientific Binomial Name: Solanum lycopersicum

Selection Information

Usage: Use in salads, sandwiches, salsa, chili, stews, casseroles, stuffed or broiled.

Selection: Good-quality Yellow Slicing Tomatoes will be firm, smooth-skinned and be entirely yellow in color with an occasional green blush. Tomatoes that are partially green will ripen if left at room temperature.

Storage: Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. Only refrigerate fully ripened tomatoes, but be aware that it will affect the flavor!

Avoid: Avoid product that is too soft, wrinkled or that has broken skin. Tomatoes with a green blush will ripen, but avoid product with blotchy green or brown areas.

Seasonal Information

Tomatoes are available year-round from California, Mexico and Florida.

Washington tomatoes are available during August and September.

Yellow Slicing Tomato Nutritional Information

Serving Size: 1 medium tomato (139g)
Amount Per Serving
Calories 21	Calories from Fat 3
	% Daily Value*
Total Fat 0g	1%
Saturated Fat 0g	0%
Trans Fat
Cholesterol 0mg	0%
Sodium 32mg	1%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	4%
Sugars
Protein 1g
Vitamin A 0%	Vitamin C 21%
Calcium 2%	Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Yellow tomatoes are low in Saturated Fat, and very low in Cholesterol. They're also a good source of Dietary Fiber, Thiamin, Riboflavin, Vitamin B6, Iron, Magnesium and Phosphorus, and a very good source of Vitamin C, Niacin, Folate, Potassium, Copper and Manganese.

Tomato Tips & Trivia

Do not refrigerate tomatoes! They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
This vegetable is actually a berry, and is though to have come first from the Andes mountains, and the present name is close to the Indian name. It belongs to the nightshade family, along with potatoes, eggplants, peppers and tobacco.
In Europe, where it was taken by the Spanish, the tomato was grown only as a ornamental for many years. Eating tomatoes was considered certain to prove fatal. Even in North America, it has been only in the past 150 years that people mustered enough courage to try eating them. That all changed starting on the courthouse steps in Salem, New Jersey, at twelve o'clock noon on September 26, 1820, when Colonel Robert G. Johnson ate not one, but a basketful of tomatoes. He not only lived, he wasn't a bit ill following his demonstration.
In 1893 , the Supreme Court ruled that the tomato must be considered a vegetable, even though, botanically, it is a fruit. Because vegetables and fruits were subject to different import duties, it was necessary to define it as one or the other. So, tomatoes were declared to be a vegetable given that it was commonly eaten as one. (Source: The Packer, 6/9/90)
Tomatoes were popularized in this country when the Creoles in New Orleans included them in their popular gumbos and jambalayas. (Source: The California Tomato Board