If you’re lucky enough to have a vegetable garden or farmer’s market {stop by Wagshal’s Wednesday through Sunday for the freshest local produce}, here are some creative ways to use up the harvest’s tomatoes and keep them fresh.
How to choose the freshest tomatoes:
1. Follow your nose. A good tomato has a fresh, green aroma and shiny, unblemished skin. It should feel firm but supple when squeezed.
2. Store tomatoes on the counter. Refrigerated tomatoes lose flavor and become mealy. Instead, store them at room temperature out of direct sunlight, which dries them out. To quickly ripen underripe tomatoes, place in a paper bag with a ripe tomato for a day or two.
3. Prepare simply. Slice ultrafresh tomatoes; add overripe ones to juices and sauces. Salt and salty things – such as capers, cheese and anchovies – emphasize tomatoes’ sweet flavor; heavy dressings just cover it up. To show off tomatoes (especially if serving several varieties), just add one or more of the following: salt and pepper; a drizzle of good olive oil; a tiny splash of wine vinegar; sliced fresh mozzarella or shaved Asiago; or torn or minced fresh herbs, such as basil, oregano or marjoram.
4. Roast to intensify flavor. If your tomatoes are waterlogged or flavorless, roast them. Serve on salads or with grilled foods. Simply cut four plum or large tomatoes (or about 2 cups cherry tomatoes) in half lengthwise. Arrange in foil-lined metal pan. Drizzle with about 1 tbsp extra-virgin olive oil; sprinkle with 1/4 tsp each salt and pepper. Roast in 450 F oven until tender and slightly shrivelled, 40 to 50 minutes.
{via Canada Living; above image via Trial X; featured image via UK-Rasoi, an exquisite blog filled with delicious day-to-day recipes by Nupur}
It’s all about the smell for me – the smell of an unmistakeably amazing tomato is impossible to resist.
That’s 100% true. If it smells irresistible … than it’s got to be good!
Prepare simply is great advice for nearly everything! I love recipes that are simple without too many ingredients that crowd the flavor.