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Pear Tomatoes or known as Tear Drop Tomates from its pear shape is one of the different types of tomatoes and has many different uses. This edible fruit comes in many colors; from red, orange, and the typical favoirite yellow. Originating in Europe in 1700s its widley grown and very well known. The Pear Tomato is a variety of cultivated tomatoes, its botanical variety name is pyriforme and its common name is Pear Tomato.

The Pear Tomato has diverse ways it can be used from eating them raw, used as garnishes, in many different dishes and sauces, also in drinks. While it's a fruit, many consider it a vegetable, espcially in the United States, and by this it has caused some confusion. The Pear Tomato is one of the favorite heirlooms around and called bite-sized fruits around and typically weighs one-half ounce. It's left outdoors to open pollinate and left to naturally pollinate by birds, bees, and other types of insects.

History

The Pear Tomato orginates in Europe back in the 1700s in which they thought it was poisonous because of the weird shape and color and didn't eat it until a century after. Within the next century both England and the United States brought the pear tomato into their country. In 1752 records show England using it for flavoring soups and at 1819feet Europe grew four varieties, one being the pear-shaped tomato, or known to them as the Love Apple or Tomate en poire.

In 1805 in Europe, the first recorded yellow pear tomatoes are one of the oldest cultivated tomatoes and produces huge quantities of mild/lemony taste. In 1825 the British Hudson's Bay Company, Fort Vancouver was once the headquarters of the fur trade in the Northwest, and to feed its men the fort operated farms, and had a 7-acre farm filled with vegetabels, fruits, herbs, and flowers. One of the vegatables that were grown was the yellow tomato.

In 1847 three varieties were grown for the table in the United States, and out of the three the pear-shaped tomato was one of them. In 1859 in England different varieties of tomatoes were known as the " Good Samaritan," and pear tomatoes were in the catergory. In 1863 seedsman Joseph Ellis offered over a hundred varties of tomato seeds to the sale of Utah, Denver and one of the hundred varities sold was the yellow pear tomato. In 1889 the famous George Thomas & CO. sold a varitety of fruit and vegetables, pear tomatoes being one of them.

In 1893 the Untied States Government classified the tomato as a vegetable for trading purposes. In 1944 the Sun Journal fetured a piece written by Dean Halliday named Dwarf Tomatoes, and in his piece he talked about pear tomoates. In 1951 Tillie Lewis is known as the queen of pear-shaped tomatos because of her big business selling them. In 1980 a little boy born in September named Jeremiath was growing scallops, squash, and yellow pear tomatoes while other little boys were setting up lemonade stands. Later he opened his own shop.

In 2000 the US Department of Agriculture states California has encouraging news because the pear tomato growers won't be effected by the sudden lost of tomtoaes in the field. In 2001 the Smithsonian Institution in Washington compelets their heirloom gardens surronding the National Museum of American History; in this garden pear tomatoes are featured. In 2003 the San Marzano Tomato is noted to be related to the pear tomato as being a larger version of it. In 2005 California Specialty Produce Inc. distruibutes the red pear tomato to restaurnt suppliers in Los Angeles, Denver, and New York.

How to Grow Pear Tomatoes

Pear Tomatos are the most common grown vegetable in the Untied States. To growing any tomato first determine whether its a determinate or indeterminate. Pear tomatoes are indeterminate meaning they will continue to grow and produce fruit up unitl the plants are killed by frost. Determinate tomatoes vines grow to a certain extent then stop, support and staking are not needed. They range from 1, 3/4, to 2inches long, the growing process lasts 75-78 days, they need full sun, can grow up to 6-7feet, staking required, indoor sow, and spreed 18inches apart.

These plants can get large if you aren't strict about pruning, you will need tall stakes or cages to support them. Plant Pear Tomatoes in full sun, well-drained soil or good quality potting soil which has been amended with compost. Care for Pear Tomatoes as you would any tomato: provide it with an inch of water per week, especially when the plant is producing fruit, watch for pests such as tomato hornworms, and keep an eye out for blights and other leaf spots or wilts. Fertilize at planting time, as described above, and as soon as the plants start to set fruit. Within 75 days they will be ready to eat. A helpful tip to growing pear tomatoes are to grow peppers around from all different colors which helps keep the bugs away.

How to Store Pear Tomatoes

Pear tomatoes are best eaten fresh, but you can dry Pear Tomatoes to preserve them and use later, canning is not recommended because these tomatoes have very low acidity and can spoil. Preserving them are a good option, and was traditionally used back when pear tomaotes were first found. Fresh ripe tomatoes should not be stored in the refrigerator because unfortunately refrigeration can make them tasteless and turn the flesh into mush. The only reason to use the refrigeration is to stop the tomatoes from ripening any further. Flavor and texture begin to go away when the temperature drops below 54°F and temperatures above 80°F cause tomatoes to spoil quickly you should store tomatoes at room temperature for 2 to 3 days, away from direct sunlight until ready to use because sunlight can slow down the ripening of the fruit.

To Freeze Tomatoes

Frozen tomatoes keep their fresh flavor, but they become mushy in texture and are best used in cooked soups, sauces or stews. The skin will toughen in the freezer, but it is much easier to remove when thawing or run frozen tomatoes under cold water and the skins will curl up and can be pulled right off.

1. Wash whole tomatoes and remove the stems and cut out the core.

2. Leave the tomatoes whole or quarter them and pack them into freezer bags, leaving about an inch of headspace.

To Make Preserves

1. Remove tomato skins by putting the tomatoe's into a large pot of boiling water for 1minute, then put them into a bowl of ice water, and this will make the skins come right off.

2. To remove the seeds and excess water cut tomatoes in half and squeeze them/shake.

3. Drain and dice the tomatoes, dice them into desired size.

4. Bring tomatoes (6 cups) to a boil and add spices if you like, bring to a simmer and cover for 10minutes.

5. Add 1/4 cup of lemon juice, 4 1/2 cups of sugar and set it aside, stir in powdered pectin, bring to a boil, and add 20% more pectin and then add sugar. Overall use 1 1/5th packets of pectin.

6. Test for jell thickness by takin a spoon that has been sitting in a glass of ice water, and take a spoonful of the mix and let it cool. If the jell sticks to the spoon its ready and if not add 1/4 to 1/2 of another package of pectin and boil for another minute.

7. Fill the jars to 1/4 from top and add the lid, boil the jars in a water bath 1inch apart for 5minutes and then the process is over.

All About the Yellow, Red, and Orange

Yellow Pear Tomatoes The Yellow Pear tomato plant produces little yellow pear shape tomatoes on indeterminate vines up to 6 feet tall. It is one of the best tasting yellow cherry heirloom tomato varieties.

Red and Orange Pear Tomatoes These indeterminate tomato differs from its yellow cousin in a couple of ways:

•Red Pear and Orange has more of a traditional tomato taste.

•They ripen later, 80 days from setting out.

Tomato Red Pear and Oragne is a productive, and heirloom cherry tomato plant and needs to be watered evenly to prevent the fruit from cracking.

Different Recipes

1.Toasted Orzo Salad, Yellow and Red Pear Tomatoes with Chardonnay Vinegar

Ingredients

   - 1/4 cup olive oil
   - 1/2 cup red onion, finely chopped
   - 2 shallots, finely sliced
   - 3 cups orzo pasta, divided
   - 3 1/2 cups chicken stock
   - 3 plum tomatoes, finely diced
   - 1/4 cup coarsely chopped parsley
   - 1/4 cup Chardonnay vinegar
   - Salt and freshly ground pepper

Directions Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking, add the onion and shallots, and cook until soft, and add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed and remove from heat and add the tomatoes and parsley, and remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.

2. Boiled Prawns with Yellow Pear Tomato & Avocado Guacamole Quick-boiled Prawns with Yellow Pear Tomato, Avocado, Cilantro Guacamole

Ingredients

   - 40-60 medium prawns, preferrably USA wildcaught, peeled, tails left on, sandtrack removed
   - 2 tablespoons sea salt
   - 4 large avocados
   - 1 cup finely diced yellow pear tomatoes juice from 1 lemon
   - 1 tablespoon green garlic, minced
   - 1 tablespoon minced, seeded jalapeno pepper
   - 1 tablespoon finely chopped fresh cilantro
   - 1/4 to 1/2 teaspoon sea salt pinch red pepper flakes

Preparation Prep all of your ingredients, except for cutting the avocados. Have a large bowl of ice and water standing by to receive the cooked prawns. Bring a large pot of water to a boil over high heat, add the 2 tablespoons of sea salt. Toss the prawns into the boiling water and allow them to blanch for 1 to 2 minutes or until they turn bright pink, don't overcook them. Immediately drain the water from the pot and put the prawns in the ice water to stop the cooking and let the prawns cool then allow them to drain in a collander until ready to use. While the prawns are cooling and resting, take an avocado and cut it in half lenghthwise, remove the pit and scoop the pulp into a medium bowl, repeat with the remaining avocados. Mash the avocado pulp with the lemon juice until the mixture is buttery but still has some lumps. Stir in the rest of the ingredients and adjust the salt and seasonings to taste. Put the finished guacamole in a clear glass bowl and cover it with plastic wrap, pressing the wrap down on the top of the guacamole to keep it from browning.

3. Arizona Kitchen Resturant Charred Pear Tomato and Goat Cheese Burritos Recipe

Ingredients

   - 8 pear or teardrop tomatoes
   - 1 heaping Tbsp. onion, minced
   - 1 teaspoon cilantro, finely chopped
   - 1/4 teaspoon lemon juice
   - 1/2 teaspoon garlic, minced
   - Dash of sugar
   - Dash of salt
   - Dash of black pepper
   - Dash of Tabasco
   - 2 ounces [[goat cheese] or chevre
   - 2 (6-inch) flour tortillas

Directions Lightly coat tomatoes in oil and char on a hot grill or very hot sauté pan until slightly blackened, place in refrigerator to cool, combine next 8 ingredients in a bowl and mix well, and roughly chop the tomatoes and gently combine with rest of the mixture. Crumble goat cheese into mix and gently fold in, divide mixture on the bottom of each tortilla and roll up. Bake in a medium oven until golden and warm throughout.

4. Pear Tomato Salsa

Ingredients

   - 2 cups of Yellow pear tomatoes seeded and roughly chopped
   - 1 medium red onion diced
   - 4 cloves of garlic finely diced
   - 1/2 habenero chili seeded and finely diced
   - 1 seeded serrano chili finely chopped
   - 1/2 Bunch of cilantro washed and chopped
   - 1 lime juiced
   - sea salt to taste

Directions Mix all ingredients in a bowl and serve with chips or over grilled white fish