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Tomato tips




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List of Ingredients






• Never store tomatoes in the refrigerator; it ruins their flavor.

• To peel tomatoes, place them in a large strainer and submerge them in a pot of boiling water for five to 10 seconds; remove and plunge into a bowl of ice water to cool about a minute. This loosens the skin so it can be easily removed with a paring knife.

• To seed tomatoes, cut them in half horizontally and gently squeeze each half to release the seeds. Hook out the seeds with your fingers if necessary, but don't worry about removing them all.

• To oven-dry tomatoes, Tomato Imperative authors Sharon Nimtz and Ruth Cousineau (Little, Brown, 1994) suggest using meaty Roma or plum tomatoes: Slice each almost in half lengthwise; gently squeeze out seeds and juice. Place them in the oven on racks over sheet pans or foil and turn the oven to its lowest heat (a gas pilot light probably would be warm enough). To let moisture escape, prop the oven door slightly ajar with a wooden spoon. Let the tomatoes dry for about 16 hours or until they feel leathery. You may need to rotate them occasionally for even drying, and you can take them out briefly and set them aside if you need to use the oven during the drying process. Layer the dried tomatoes with herbs in jars; cover with olive oil and refrigerate.

• If you are peeling a large quantity of tomatoes, you can make "tomato dust" with the skins, as directed in Ronni Lundy's In Praise of Tomatoes: Place the skins on a nonstick baking sheet in a 200-degree oven for about 2 hours or until completely dry. Let them cool and pulverize in a spice grinder or mortar; use in olive oil or salad dressing, or sprinkle over vegetables.


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