In-season tomatoes are usually allowed to ripen on the vine. This adds to the great taste and texture you want for fresh salads and sandwiches.
As a member of the nightshade family, tomatoes were once thought to be poisonous. They originated in South America, and when
Tomato species are as numerous as peppers and just as varied.
Popular small-to-medium types include:
For larger varieties, try these:
• Beef (slicers)
• Burpee Big Boy
Round (salad) tomatoes are in the medium size range.
Sun- or oven-dried tomatoes are great for snacks or rehydrated for soups and stews.
Tomatoes are available year-round, but varieties will rotate depending on season and growing conditions.
Locally-grown tomatoes typically have the best taste, but may have cosmetic blemishes.
Handle tomatoes gently, but test for firmness.
All tomatoes have the same general qualities. However, plum or roma tomatoes are best for sauces.
Store tomatoes away from sunlight and heat and at cool room temperatures.
Do not refrigerate tomatoes for any length of time (don’t buy them from refrigerated cases). Low temperatures destroy the flavor.
Freeze tomatoes in slices, chunks, or even whole. These can be used for cooking. Double bag them and use within twelve months.
• Removing seeds is easy. Just slice in half and dip them out with a small spoon.
• Use the juice of a fresh tomato as a marinade
by BigOven team and Steve Murch
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