Dutch tomatoes, aptly named for their origin, have a classic tomato flavor, however, depending upon the variety, they can also be sweet to the taste. They are heavy, reaching weights as high as four pounds, and they range in color from pink to vibrant red, to orange.
Try them in a stacked salad, sliced lengthwise and layered with avocado and mozzarella. Dice them and cook them down with garlic, olive oil, and fresh herbs for a quick pasta sauce.
Tomatoes should be stored at room temperature until ripe, after which refrigeration can slow decay.
2-3 pounds of tomatoes
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic minced
1 tablespoon fresh chopped basil
2 tablespoons shredded parmesan cheese
salt and pepper to taste