Processing TOMATOES

Processing tomatoes (Lycopersicon esculentum Mill.) are grown in the San Joaquin and Sacramento Valleys, with production centered in Fresno, Yolo, San Joaquin, Kings, and Colusa Counties. Significant production also occurs in Merced, Stanislaus, Solano, and Sutter Counties. Fields are planted from late January through early June for continuous harvest from late June into October. California accounts for over 90 percent of U.S. production and approximately 35 percent of world production. Dozens of varieties are commercially grown in California. The five most commonly grown varieties in 2005 were AB 2, Heinz 9780, Heinz 9557, Halley 3155, and Hypeel 303; these varieties constituted more than 60 percent of California production.

Source: "Processing Tomato Production in California." https://anrcatalog.ucanr.edu/pdf/7228.pdf

Growers consider soil and water conditions, fertility, and pest pressures to decide economically viable growing practices.

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Tomato growers usually contract with processing companies to produce tomatoes that meet solids and sugars (brix) requirements. They choose the variety that will grow best in their soil, water, and micro climate conditions. Processing tomatoes are furrow or drip irrigated. Common insect pests include aphids, army worms, mites, flea beetles, and cut worms. Fusarium and verticillium, bacterial spot and blight are common diseases. Processing tomatoes also need regular weed control to reduce resource competition. Machine harvesting happens from July to October depending on Spring planting time.

Source: "Processing Tomato Production in California." https://anrcatalog.ucanr.edu/pdf/7228.pdf

Bearing Acreage: 15,200

 

Yield Per Acre: 44.40 Tons / Acre

 

Total Tons: 674,000 Tons

 

Gross Total Value: $54,941,000

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Data Source: San Joaquin County Crop Report, 2020. https://www.sjgov.org/WorkArea//DownloadAsset.aspx?id=33165

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Added Value: Essential Food Production, Essential Worker Employment, Education, Research

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Fresh Tomato Sauce

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Ingredients

• 10 pounds (4.5kg) ripe plum tomatoes, preferably mixed varieties (such as Romas, Amish Pastes, and San Marzanos), cut into large chunks, plus 15 pounds (6.8kg) ripe mixed tomatoes, mostly plums with a small portion of other tomatoes (such as beefsteaks), cut into large chunks

• 3 tablespoons (45ml) extra-virgin olive oil, plus more for greasing

• 1 large yellow onion, minced (see note)

• 3 medium cloves garlic, minced (see note)

• 2 large sprigs fresh basil

• 1 small tomato plant cutting with about 5 leaves (optional)

• Kosher salt

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Directions

1. In a large stockpot, heat the 10 pounds plum tomatoes, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil in covered pot, stirring occasionally, and cook until tomatoes are softened, about 10 minutes.

2. Preheat oven to 275°F (135°C) and grease several rimmed baking sheets and/or baking dishes with oil. Using a food mill or a stand mixer's vegetable strainer attachment, pass cooked plum tomatoes and all their liquid into a large heatproof container. Discard skins and seeds.

3. Pour plum tomato purée into rimmed baking sheets and/or baking dishes, being careful not to overfill them.

4. Carefully transfer baking sheets and dishes to oven and bake, checking every 15 minutes and stirring once purée begins to thicken, until a thick, spreadable tomato paste forms, at least 2 hours.

5. Meanwhile, fill the same large stockpot with remaining 15 pounds mixed tomatoes and cook, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil in covered pot, stirring occasionally, and cook until tomatoes are softened, about 10 minutes. (Work in batches if your pot can't hold all 15 pounds at once.)

6. Using food mill or stand mixer's vegetable strainer attachment, pass cooked mixed tomatoes and all their liquid into a large heatproof container. Discard skins and seeds. Measure out 1 quart (900ml) mixed-tomato purée and set aside.

7. Heat 3 tablespoons (45ml) olive oil in a large, wide saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring occasionally, until softened and sweet, about 8 minutes. Add remaining mixed-tomato purée and simmer, stirring occasionally, until reduced to a sauce-like consistency, 35 to 40 minutes.

8. Remove from heat; stir in basil and tomato-plant cutting, if using; and let steep for 5 minutes. Discard basil and tomato-plant cutting. Stir in oven-dried tomato paste and reserved tomato purée and season with salt. Use as desired or freeze.

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Recipe Source: https://www.seriouseats.com/the-best-fresh-tomato-sauce-for-pasta-recipe