WHY? Why are farmers ploughing under tomatoes or letting them rot in packing houses? In the old days, when there were too many tomatoes, they made catsup or ketchup, or spaghetti sauce.
When salmonella is cooked, it dies. Canned, cooked tomatoes are safe to eat. Why let them rot?
It probably has to do with keeping the price up. http://www.cfbf.com/agalert/AgAlertStory.cfm?ID=1022&ck=93D65641FF3F1586614CF2C1AD240B6C
Tomatoes have never been more plentiful or more expensive according to the California Tomato Growers Association. http://www.ctga.org/newctga/production.htm
Has the salmonella scare stopped you from eating fresh tomatoes?
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