Tomatoes

Tomatoes were not grown in North America until the 1700s, and then only in home gardens. In colonial America (1620-1763), tomatoes were believed to be poisonous and was grown as an ornamental plant called "love apple." The odor of the leaves made people think it was poisonous. Thomas Jefferson was raising tomatoes of the 1782nd Most people of that century paid little attention to tomatoes. Only in the next century, they made their way to American cookbooks, always with instructions that they must be cooked for at least three hours or else they "will not lose their raw taste."

Buy Tomatoes

Go Local if possible: Tomatoes not be more tasteful and develop an adequate flavor unless allowed to ripen on the vine. They will change color and soften, but the sugars, acids and flavors are locked in when the fruit is taken from the wine. Select wine-ripe tomatoes, preferably locally grown, because the tomatoes have less need to travel, the more likely they were picked ripe. Seek out locally grown tomatoes whenever possible. They may not be as "beautiful" that store bought, but the beauty, of course, is only skin deep.

Selecting Tomatoes: Select tomatoes that are firm, shiny, smooth, thick, heavy for their size, and without bruises. Avoid tomatoes that are too ripe and soft.

The scent is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should keep the garden flavor of the plant - if not, your tomato will lack flavor and, as far as I am concerned, will be good only for decoration! Remember - If the smell of fresh tomato and tomato-y, they will taste that way too!

Since fresh tomatoes are summer fare and off-season tomatoes are rarely flavorful, substitute canned Italian plum tomatoes in cooked dishes. Boil for ten minutes to reduce liquid and improves taste.

Storing & Ripening Tomatoes

NEVER in the fridge fresh tomatoes! Cold temperatures make the flesh of a tomato meat and destroys flavor. Always stored tomatoes at room temperature, stem-ends.

How to ripen Tomatoes: To ripen, place green or unripe tomatoes in a brown paper bag and place in a dark spot in three or four days, depending on the degree of greenness. The bag will trap the ethylene gas the fruit and promote maturation. Do not put tomatoes in the sun to ripen - it softens them.

Preparing Tomatoes:

The Right Knife: A serrated blade makes cutting through the skin easier. This way, you do not accidentally mash your tomatoes when carving. If you use a razor, it is very sharp.

To seed or not to Seed: If the seeds and skins will not be felt on a plate, keep them in. If you want to make a smooth sauce, you can strain out the seeds and skins after the skins and seeds to add flavor.

The variants of the tomato is not only in its flesh where the skin has a slight bitterness, while the meat helps with sugar and amino acids, and jelly and juice surrounding the seeds contribute acidity. However, the seeds and surrounding liquid gel contribute to the right to use it, as do ready meals as salsa, too wet. Tomato skins also have a way to curl up into hard little bits when they are cooked.

How to Seed Tomatoes:

Cut them in half lengthwise, and then use your fingers to scoop out the seeds.

Give a tomato gently squeeze to remove any stragglers.

You can also strain out seeds and use the liquid and gel in your recipe. In this case, scoop the seeds into a fine aperture set over a bowl to catch juices.

Preserving Tomatoes

Freezing Tomatoes:

The simplest way to preserve tomatoes is to freeze them whole. Just rinse them, spread them out on a baking paper and freeze overnight. When frozen, put them in a freezer bag and return to freezer. To use, remove from bag and thaw. Once thawed, slip the skins off, and use in your favorite recipes.

Peel the tomatoes, puree them in a blender and then press them through Cheesecloth or a cup of coffee files to drain the excess tomato water (this can be used in soups). Freeze the pulp in Ice Cube trays. When frozen, stored frozen cubes in a freezer bag.

Roast halved tomatoes with olive oil and herbs before freezing.

How to Peel fresh tomatoes:

In a 5-quart pan over high heat for 3 ½ liters of water to a boil. Prepare a large bowl with ice water containing enough ice water to cover the tomatoes you want to peel.

With a peeling knife, cut an "X" through the skin at the bottom of each tomato.

Working in teams of three, throws (drip) tomatoes in boiling water, a few at a time, say 10 to 15 seconds.

With a slotted spoon gently place in a bowl or sink filled with ice water to cool them down.

When tomatoes are cool, immediately take them out of the water to drain. Leave tomatoes in water, can cause them to become waterlogged.

When tomatoes have cooled, remove from ice bath and gently pull away the skins, which begins at the points generated by X. the skin will easily slip off each tomato.

You can use a small paring knife or your fingers.

NOTE: Do not let the tomatoes in boiling water for more than 15 seconds, as your tomatoes are mushy (especially if you use tomatoes cooked in a salad or salsa, you do not want them in a boiling pot longer than they need be because they will start to cook.)

Remove tomatoes from hot water with a skimmer.