Origin: Saudi Arabia

• Description
• Applications
• Storage
• Recipe

• These tomatoes are produced locally and they are usually from greenhouses in Al Kharj, Tabuk, or Taif.

• Preparations of tomato are endless: sun-dried, fried green, stew, sauce, paste, ketchup, juice, Bruschetta, veggie soup, pizza, salsa, salad.

• They need to stay at room temperature, ideally in a single layer out of direct sunlight. And most importantly for keeping them fresher longer, store them stem side down while they finish ripening.

• Tomato Soup

  Ingredients:

  2 tablespoons olive oil
  1 white onion, chopped (about 1 cup)
  3 cloves garlic, minced
  2 pounds tomatoes, deseeded, chopped
  1/4 teaspoon red pepper flakes
  1 tablespoon brown sugar
  1/2 teaspoon dried thyme
  4 small slices of white bread, crust removed
  1 1/2 cups low-sodium chicken or vegetable stock
  1 tablespoon balsamic vinegar
  black pepper to taste
  

  Instructions:

  1. Heat the oil in a stockpot or large saucepan.
     
  2. Add the onions and garlic; saute for 5 minutes.
     
  3. Stir in the tomatoes, then add the pepper, sugar, thyme, and bread; cook for 3 minutes.
     
  4. Puree, using an immersion blender or food processor.
  5. Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook for another two minutes.
     
  6. Serve and enjoy it!