Some of the best recipes call for zesty and flavorful tomatoes, whether fresh or in the form of sauces, canned goods and more. Fresh Michigan tomatoes are in season in the months of August, September, and October, and processed tomatoes are available throughout the year.
Michigan Tomato facts:
- Michigan grows tomatoes for both fresh eating and processed uses
- Michigan ranks 9th in the nation in the production of fresh market tomatoes
- In 2009, Michigan produced 132,600 tons of tomatoes for processing and 60 million pounds of tomatoes for fresh market
- The total value for processed and fresh Michigan tomatoes in 2009 was $35.5 million
- Tomatoes are an excellent source of vitamins C and A
- They are high in the antioxidant lycopene
- Tomatoes are low in sodium, saturated fat and cholesterol
- Tomatoes are a good source of vitamin E (alpha tocopherol), thiamin, niacin, vitamin B6, folate, magnesium, phosphorous, copper, dietary fiber, vitamin K, potassium and manganese
SIGN UP FOR EMAILS
SUBSCRIBE TO MICHIGAN EATS
Find recipes, expert advice and information on today’s hot topics in food. Subscribe to our monthly e-newsletter, MI Foodie News.
GET IN TOUCH
Michigan Ag Council
P.O. Box 30960
Lansing, MI 48909-8460
Interested in becoming a Michigan Ag Council partner?
Learn more about our sponsorship opportunities.
All Content Copyright © 2018 by the Michigan Ag Council