Local Food Buyer Learning Center

Helping food service professionals overcome obstacles and successfully purchase food grown in New York

New York Food Guide: Tomato

Introduction

Farm to Institution New York State (FINYS), pronounced “finesse,” is a collaborative initiative led by American Farmland Trust working to strengthen the economic security of farmers and the health of New Yorkers by empowering institutions to spend at least 25% of their food budget on foods grown in New York. Learn more at www.finys.org.

Click here to download a PDF copy of the guide

Botanically a fruit, yet treated as a vegetable, no garden nor dinner plate seems to be complete without the delectable tomato. Every year, the average American eats roughly 24 pounds of tomatoes. Tomatoes are grown in almost every state in the United States, and New York ranks 15th in the country for tomato production with 2,800 acres of tomatoes planted across the state every year. With the right amount of preparation, these savory fruits can be incorporated year-round into any institutional menu.

New York Grown Food Guides offer information and resources to support institutions in identifying, sourcing, and procuring local foods from within the state. The Guides, along with the Farm to Institution New York State Local Food Buyer Learning Center (www.finys.org/blc), equip food service and procurement staff with education and training to incorporate local products into meals to improve the health of New Yorkers and local economies statewide.

Tomato Facts

  • Tomatoes are nightshade plants originating from Central America
  • 75% of American tomato consumption comes from processed tomatoes. (1)
  • Including tomatoes in the diet can help protect against cancer and maintain healthy blood pressure. (2)

Availability, Pack Sizes, Varieties, Grading and Quality Characteristics

New York tomatoes can be sourced as early as mid-July and as late as mid-October, with August and September being the months in which tomatoes are most widely available across the state. Large greenhouses in New York state make it possible to purchase fresh, vine-ripened, local tomatoes year-round, which is an incredible and convenient source of tomato procurement for schools and institutions across the state. However, most New York institutions will find it easiest to purchase processed New York tomato products in order to incorporate these savory fruits into their cafeteria menus during the colder months. Tomato products commonly available include crushed tomatoes, tomato sauce, marinara sauce, and salsa.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quality Characteristics

When selecting tomatoes, key characteristics will depend on the variety. Some characteristics to look for are:

  • Plump fruit with smooth skin
  • Free of bruises, blemishes, or deep cracks
  • Fresh, green leaves
  • Tomatoes that are still on the vine will stay fresher longer

 

Packaging Requirements & Pack Sizes For Tomatoes:

On the following pages, you will find item descriptions and pack sizes for several varieties of fresh tomatoes. Contact information is listed for each supplier to help make it easier to find and buy tomatoes when in season.

GRADES:

https://www.ams.usda.gov/grades-standards/tomato-grades-and-standards
U.S. No. 1.
U.S. Combination
U.S. No. 2
U.S. No. 3


STORAGE & PRESERVATION:

  • Fresh tomatoes last approximately 5-7 days. When fully ripe, they should be kept on the vine for longer shelf life. Storing fresh tomatoes in
  • the refrigerator makes them mealy, so it is best to keep them at room temperature.
  • Tomatoes emit high amounts of ethylene gas and should not be stored near produce sensitive to this gas to prevent rapid ripening of fruits and vegetables.
  • Tomatoes can be preserved year-round through canning. Whole tomatoes should be blanched and peeled and can then
  • be stored in sealable jars. The canned tomatoes are perfect for using in sauces, on pizzas, and in stews.7
  • Tomatoes can be cooked down with salt into a puree, and the resulting tomato sauce can also be canned or frozen for later use.
  • Fresh tomatoes can be frozen and later used for cooking.
  • Tomatoes can be oven-dried, covered with olive oil, and stored in the fridge for long periods of time. When ready to use, these are great in winter salads, pasta, and stews.

Availability

TOMATO SOURCES

Full Service (Broadline) Distributors

Ginsberg Foods Inc.
https://ginsbergs.com
518-828-4004 or 800-999-6006


Latina Boulevard Foods
https://www.latinaboulevardfoods.com
716-656-8400


Renzi Foodservice
http://www.renzifoodservice.com/
315-788-5610 or 1-800-633-4311


Sysco Albany
https://sysco.com/Contact/Contact/Our-Locations/Albany
518-877-3200


Sysco Long Island
https://sysco.com/Contact/Contact/Our-Locations/Long-Island
631-342-7400


Sysco Metro New York
https://sysco.com/Contact/Contact/Our-Locations/Metro-New-York
201-433-2000


Sysco Syracuse
https://sysco.com/Contact/Contact/Our-Locations/Syracuse
315-672-7000 or 800-736-6000


US Foods
https://www.usfoods.com/locations.html#filterSimpleTags=us-foods:states/ny

New York Distributors & Processors

Black Horse Farms
https://www.blackhorsefarms.com/


Emmi Farms
http://www.emmifarms.com/home.html


Headwater Food Hub
https://www.headwaterfoodhub.com/


Hepworth Farms
https://www.hepworthfarms.com/


Intergrow Greenhouses
http://www.intergrowgreenhouses.com/


The Farm Bridge
http://thefarmbridge.com/

Preparation Ideas and Recipes

Preparation Ideas:

  • Slice cherry tomatoes in half and toss them into a salad or pasta
  • Crush and simmer canned or fresh tomatoes into a soup
  • Toss chopped tomatoes into a skillet with other vegetables and add the stir-fry or curry sauce of your choosing
  • Add chopped tomatoes as a pizza topping
  • Slice beefsteak tomatoes and add to a sandwich with mozzarella, pesto, and spinach
  • Grill or sauté tomatoes on flattop and sprinkle with sea salt and black pepper for an easy side dish

 

 

Case Study: The Farm Bridge

Though tomatoes are nutritious and delicious, the growing season in New York is relatively short. Tomatoes are widely available in the late summer and early fall, but the rest of the year are not in season, and greenhouses can be expensive to operate in colder parts of the state. However, tomatoes are also one of the most widely used ingredients throughout the United States and incorporating them into school menus year-round could help K-12 schools greatly increase the amount of local food being served in cafeterias. Though the short growing season poses a challenge throughout the state, The Farm Bridge and Headwater Food Hub provide an example of how a successful supply chain can benefit many in our state’s food system.


The Farm Bridge, located in the Hudson Valley, is a processing and co-packing company helping local farms to preserve their products and expand their markets for more than 10 years. Working with over 50 regional farms to source various produce, they purchase New York grown tomatoes from farms including Hepworth Farms in Milton, Dagele Brothers Produce in Florida, and Black Horse Farms in Athens. During New York’s fall tomato harvest, the Farm Bridge purchases about 50 to 60 pallets of tomatoes, totaling 200,000 pounds. They then wash and freeze these tomatoes and turn them into various products.

Their most popular tomato products include pizza sauce, marinara sauce, and crushed tomatoes, which are both purchased directly by New York colleges and institutions, as well as sold to New York distributors.


Currently, the Farm Bridge is working with Headwater Food Hub, which operates out of Ontario, New York, and works collaboratively with a network of farmers as well as food producers to deliver topquality, sustainable foods year-round. The most popular product that Headwater distributes from the Farm Bridge is their crushed tomatoes, which are mostly directed towards New York universities and colleges. They also sell large quantities of marinara sauce to K-12 schools, especially in the Syracuse and central New York area. This marinara sauce is being used frequently for pasta sauces, chilis, and meat sauces in cafeterias across the state.

Headwater handles the delivery of their products, both to their partner schools and to central warehouses in school districts where schools can pick up the products themselves. This model benefits tomato farmers around the state by extending the shelf life of the tomatoes and providing farmers with a consistent market. Schools, and especially students, benefit from year-round access to the many nutrients and health benefits that local New York tomatoes and tomato products provide.

Tomato Resources

Endnotes