Hanover and Shockoe tomato festivals spotlight summer’s finest specimens

Think there's no such thing as too much tomato?

You can put that theory to taste Saturday when the area's two big annual tomato festivals go head to head.

The Hanover Tomato Festival is up first, kicking off its 31st year when the gates open at 9 a.m. at Pole Green Park. Two hours later, the 11th annual Shockoe Tomato Festival takes over Richmond's 17th Street Farmers' Market.

The timing is a fluke, organizers say. The tomatoes are not.

"We have the best tomatoes," said Marcy Durrer, the recreation program director in Hanover County.

"The Richmond area has some of the best tomatoes on the East Coast," said George Bolos, the director of the Farmers' Market. He included Henrico County-grown produce in his tally.

However you slice'em, good tomatoes are good tomatoes, and there will be plenty at both festivals.

It's just that they'll be true local produce in one place and slight imports in another.

Either way, they're so tasty good, they can make a tomato lover out of nearly anyone. Durrer included.

She said that when she took a job with the county six years ago, she was just another transplant who didn't think much of tomatoes.

"They made me try a fried green tomato," she said. "I've been hooked ever since."

But Durrer is quick to say that her husband is the real tomato expert in their household.

Bolos said his preference is a thick slice topped with mozzarella and sprinkled with olive oil.

Taste aside, the two said there was no intent to overshadow the other.

"We always schedule for the first Saturday after the Fourth," Durrer said. "Since the Fourth is on a Saturday this year, it's a little later than usual."

Bolos said he wasn't aware of Hanover's plan when he set his schedule in February.

"We had to schedule around other events," he said. "We didn't see [Hanover's] schedule until March."

By then, it was too late to change.

No matter, both say. There's plenty of tomato to go around.

While it's possible to hit both, with time to spare -- this is Richmond, after all; nothing's too far from anything else -- we're here to help if you want to justify going to just one. Durrer offers her reasons why you should head to Hanover. Bolos chimes in for Richmond. (To even the field, we added one or two for Richmond since Bolos was living in Philadelphia this time last year.) See Page B11 for the lists.

Why you should pick Hanover

1. It's in its 31st year as a collaborative effort of the county, the Black Creek Volunteer Fire Department and local media, with profits going to the fire department.

2. There's a fabulous entertainment schedule, including Susan Greenbaum and Marna & Macy, and more than 200 vendors.

3. Contests! The winners of the Little Miss and Tiny Miss Tomato Pageants will be named.

4. It's free, it's family friendly and did we mention that it's free?

5. These are genuine Hanover tomatoes, grown right in the same county -- on Dodd's Acres Farm, as usual -- that's hosting the festival.

Why you should pick Richmond

1. It's free and there's plenty of free parking.

2. Think "Hot Tomato" talent contest (it starts at 3); in the words of Bolos, they're looking for the "person who most clearly represents the spirit of the tomato," which is not something to be missed.

3. You can grab a sack of tomatoes and head to the nearby Canal Walk for a leisurely stroll.

4. A restaurant for any taste is just steps away.

5. Buying Hanover tomatoes in downtown Richmond is regional cooperation at its best.

Contact Zachary Reid at (804) 775-8179 or .

Boo's Hanover Tomato and Lime Salsa

Peel, seed and dice tomatoes.

In a medium bowl, mix together tomatoes, jalapeño pepper, cilantro, onion, garlic, salt and pepper; combine well. Add lime juice and chill well before serving.

Serve with fresh tortilla chips. -- Mary Elmore, 2007 winner, Best Homemade Salsa; "A Second Helping of Hanover"

In a bowl, beat butter and sugar with an electric mixer until creamy. Beating well after each addition, one at a time add eggs.

In another bowl, combine flour, cinnamon, baking powder, salt and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins and walnuts. Spoon batter into a prepared 9-by-13-inch pan

Bake at 350° for 40 to 45 minutes or until toothpick inserted into cake comes out clean. Let cool for 10 minutes. Remove from pan and let cool completely. Frost with cream-cheese icing.

-- Diana Henley, 2008 winner, Best Green Tomato Recipe; "A Second Helping of Hanover

Peel tomatoes and cut into ½-inch cubes; drain. In a large skillet over medium heat, cook bread in olive oil 5-7 minutes or until light brown color.

Add tomatoes, brown sugar and garlic; cook, stirring, for 5 minutes. Stir in salt, pepper and basil.

Pour into a 1½-quart baking dish. Sprinkle with cheese. Bake uncovered at 350° 35-40 minutes, or until bubbly.

-- Mary Elmore, 2007 fourth-place finisher, Best Original Tomato Recipe; "A Second Helping of Hanover

Grilled Chicken with Boursin & Sun-Dried Tomatoes
Makes 8 servings.

Brine:

Stuffing:

This recipe easily doubles. It's not necessary to double the brine ingredients.

In a large stock pot, whisk together the salt, sugar and orange juice. Trim any loose excess fat from the skin of the chicken but leave the skin intact so that it covers the entire breast. Place the chicken in the bowl and pour in enough water to cover. Refrigerate for 4 hours.

Meanwhile, stir together the cheese, sun-dried tomatoes and basil. Set aside.

Preheat or prepare the grill for medium-high heat and oil the grill grates. Remove the chicken from the brine and discard brine. Rinse the chicken well under cold water then pat dry.

Carefully cut about a 1½-inch slit in the side of each chicken breast to form a deep pocket. Do not cut through the other side. Place about ¼ cup of the cheese mixture in each pocket, pressing it in so it's not at the opening. Secure closed with toothpicks if desired.

Brush the skin with olive oil and sprinkle with salt, pepper and favorite all-purpose seasoning.

Place the chicken breasts, skin-side down, on the heated grill. Cover the grill and cook about 6 minutes, watching carefully for flare-ups. Turn the chicken breasts when they easily come away from the grates. Continue grilling another 6 to 8 minutes depending on the size and thickness of the chicken breast or until cooked through. The internal temperature in the center of the chicken should be 165 degrees.

Remove from oven and let rest 5 minutes before serving.

Analysis based on 5 ounces of chicken breast without skin.

Nutrients per serving: 227 calories, 32 grams protein, 11 grams carbohydrate, 6 grams fat (23 percent total calories), 78 milligrams cholesterol, 2 grams fiber, 32 milligrams sodium. --From and tested by Susan M. Selasky