P.O. Box 14217
San Francisco, CA 94114
Tomatoes are used extensively in Mediterranean
and Middle Eastern cuisines, especially Italian ones.
The tomato has an acidic property that is used to bring
out other flavors. This same acidity makes tomatoes
especially easy to preserve in home canning as tomato sauce
or paste. The first to commercially can tomatoes was Harrison
Woodhull Crosby in Jamesburg, New Jersey. Tomato juice is often
canned and sold as a beverage. Unripe green tomatoes can also
be used to make salsa, be breaded and fried, or pickled.