How to choose: Select tomatoes that are deeply colored and firm, with a little give. Sniff all tomatoes if you can. If they’re missing that sweet, woody smell, leave them behind. Check grape tomatoes for wrinkles, a sign of age.
How to store: Keep tomatoes at room temperature on a plate; never store them in a plastic bag. If you want to speed the ripening process, put the tomatoes in a pierced paper bag with an apple, which emits ethylene gas, a ripening agent.
Shelf life: Once ripe, tomatoes will last two to three days.
Best uses: Tomatoes can be grilled, roasted, or sautéed. Or make a juicy sandwich: Spread white bread with mayonnaise; top with tomato slices and a second piece of bread. One bite and you’ll wish fall would never come.
- Tomato Mozzarella Burger
- Bulgur Wheat Salad With Tomato and Eggplant
- Stuffed Chicken Breasts With Tomato Salad
- Pasta With Marinated Tomatoes and Mozzarella
- Tomato and Mozzarella Quesadillas With Basil
- Steak With Chickpeas, Tomatoes, and Feta
- Lamb Chops With Tomatoes and Olives
- Seared Salmon With Oranges, Tomatoes, and Olives
- Crispy Fish With Tomato and Leek Saute
- Garlicky Broiled Salmon and Tomatoes
- Grilled Tuna With Tomato Salsa
- Herbed Tuna in Tomatoes
- Pico de Gallo
- Spiced Tomato Chutney
- Tomato-Caper Salsa