BUYING AND STORING TOMATOES
Source of Recipe
Marla
List of Ingredients
Recipe
BUYING AND STORING TOMATOES
As long as they are kept at room temperature, tomatoes picked at the
mature green stage will finish ripening in supermarkets and after you
purchase them. Within a few days, they will soften slightly, turn red
andâ€"most important of allâ€"develop their full flavor and aroma.
To avoid interrupting this process, place the tomatoes on a counter
or in a shallow bowl at room temperature until they are ready to eat.
DON'T REFRIGERATE THEM.
When tomatoes are chilled below 55° F, the ripening comes to a halt
and the flavor never develops.
To speed up the process, keep tomatoes in a brown paper bag or closed
container to trap the ethylene gas that helps them ripen. Adding an
ethylene-emitting apple or pear to the container can also hasten
ripening. Store the tomatoes in a single layer and with the stem ends
up, to avoid bruising the delicate "shoulders."
Once they are fully ripened, tomatoes can be held at room temperature
or refrigerated for several days. When you’re ready to use them,
bring the tomatoes back to room temperature for fullest flavor.
Tomato Techniques
To peel: Fill a saucepan with enough water to cover tomatoes; bring
to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove
stem ends and slip off skins.
To seed: Cut tomatoes in half crosswise. Gently squeeze each half,
using your fingers to remove seeds. To reserve the juice for use in
dressings, sauces or soups, seed the tomato into a strainer held over
a bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato.
Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place
halves, cut side down, on a shallow baking pan; brush with oil. Roast
until lightly browned, about 20 minutes; cool. Remove skins and stem
ends.
Slow-Cook: Preheat oven to 300° F. Remove stem ends; slice tomatoes.
Place slices on a shallow baking pan; brush with oil. Cook until
tomatoes soften and shrink, about 45 minutes.
Tomato Equivalents
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp
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