tomatoes

Nutrition

One medium tomato has only 35 calories, is rich in vitamins C and A, and contains small amounts of the B vitamins and potassium.
 
Selection

Select tomatoes that are firm, glossy, smooth and plump.

Examine the tomato's color. Those that are the deepest in color are the ripest.

Tomatoes can ripen after picking.
 
Storage

Ripen tomatoes at room temperature, 70 degrees F, smooth end down and stem end up.

Sunlight is not necessary to ripen fruit, and placing tomatoes in the window is not recommended.

Do not place tomatoes in the refrigerator unless they are fully ripened.

Once tomatoes are fully ripe, they should be stored in a cool area at 55 -58 degrees F. An excess of fully ripe tomatoes may be stored in the refrigerator for two to three weeks. They will lose some color and flavor, but will still be good to eat.

If tomatoes are harder when bought than desired for eating, they will not soften as quickly in the refrigerator as they will at room temperature.
 
Preparation

If your recipe calls for peeled and/or seeded tomatoes, hold in boiling water for 30 seconds, plunge into cold water, drain, make a slit in the blossom end and peel skins back.

Seed by cutting the tomato in half crosswise and remove seeds with the tip of a knife or spoon.

Slice tomatoes the French way, from stem to blossom and in this way they lose less juice.

You must be logged in to leave a comment. Click here to login.