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Jun 11, 2008 04:58 PM


Has the recent salmonella scare affected your tomato-ingesting habits?

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  1. I shop at the IGA where there is a HUGE sign saying they don't get their BC Hot house Tomatoes south of the border. Soo umm no :)

    2 Replies
      1. re: mpalmer6c

        oops, yup sorry :) Vancouver, BC :)

    1. Hell Flying No, and in fact here in the Northeast, NJ,NY,PA are all on the safe list, so this should be taken care of, like...right now?

      1. No. I get cherry or grape tomatoes which aren't affected.

        1 Reply
        1. Yesterday we returned a dozen plum tomatoes I was going to slow roast as for sun-dried...just didn't want to take the chance. I heard that even cooking the affected tomatoes won't help because if the salmonella has been on the fruit long enough, i.e. shipping, etc., then most likely it's in the flesh as well. This was from the medical adviser on yesterday's Today Show.

          4 Replies
          1. re: Gio

            If you were slow roasting to at least 165 degrees you should be OK. I haven't tried drying my own... How do you do it?

            1. re: hsk

              I slice the tomatoes in half through "the equator".
              Place them cut side up on a roasting pan.
              Drizzle with EVOO.
              Sprinkle them with Kosher salt & FG black pepper and herbes de Provence.
              Put them in a preheated 300* oven for 4 hours.

              When cool they are stacked in a covered glass bowl after an extra drizzle of olive the fridge.

              They're usually used up within the week, but I think they would keep longer than that in the fridge.

              I thought that since the drying temp was low it would serve as an incubator..... so I decided not to take the chance.

              1. re: Gio

                300 degrees is NOT low, especially for 4 hours. You're fine. Salmonella is easily destroyed by cooking.

                1. re: hsk

                  I always thought so until I heard that when the food has been sitting with the bacteria for some time the salmonella does indeed get into the flesh of whatever....and cooking doesn't destroy it. See my reply just above. I wish it wasn't true, but I'm afaid it is. : - (

          2. "No, because I grow my own", said she, gleefully.

            Just enjoyed my first ripe "Stupic" tomato two days ago, a new variety for me this year, and it was delicious. Smaller than a Better Girl and very sweet. I can now have at least one a day, they are coming on steadily, and Sweet 100s are going to bear lots of fruit soon, as well.

            "Oh, dear", she thought. "Did that post sound the least bit 'tomato superior'?"

            5 Replies
              1. re: davmar77

                I share with my friends and neighbors, dav. "Oh, were you closer..."

              2. re: eartha

                I used to grow my own starting them from seed from either the
                Seed Savers Exchange
                the Seeds of Change....

                Unfortunately can't do that anymore... have you ever tried the Dona variety of French Market tomatoes?
                Absolutely fabulous. I so miss these....

                1. re: eartha

                  I am very envious, I just have little green marbles on my tomato plants.

                  Come on baby - grow!!!!

                  1. re: NE_Elaine

                    Ours are 9" tall. Sometimes when we have a green winter we get a fine crop of green tomatoes( fried and pickled).