How to Store Tomatoes
Looking for answers on how to store tomatoes? The dog days of summer are here, and tomato-mania is in full effect. Whether from your garden, CSA deliveries, or the farmer’s market, read on for tips and ideas for using (and preserving!) this delicious summer
Plan to use tomatoes within one or two days of getting them; they can sit on your counter in a cool spot. If you don’t get to them, they can be stored in the refrigerator. Yes, I actually said that. HOWEVER, please note, this will change the texture of your tomatoes. Once refrigerated, tomatoes are usually a better option for sauces (recipe links below), rather than eating fresh. I always say, a cold, slightly soft tomato is better than a rotting tomato on your counter, so don’t be afraid to refrigerate!
When selecting tomatoes, consider what you will be making with them. I like to choose a combination of firm (possibly slightly under ripe), and slightly softer, riper tomatoes for using immediately. Be cautious of worm holes, as they can carry throughout the fruit, and avoid any tomatoes with moldy spots. Don’t worry about scar (hard) tissue on the surface of the tomatoes, these are easily cut out before using. If sauce is your plan, look for softer, overripe tomatoes, which can often be found at a cheaper price.
In the last few years, heirloom tomatoes have become very popular. They are generally more disease resistant than commercial tomatoes, and are often varieties that have been passed down over generations. Heirloom tomatoes often have a stronger and sweeter flavor, but it all depends upon growing methods. If you can, taste the tomato before you buy it, or talk to the farmer that grew it to find out about flavor and recipe ideas!
Tomatoes and Nutrition and Recipes
A diet high in vegetables and fruits is rich in vitamins and minerals, which can help reduce the risk of many diseases. Tomatoes are full of vitamin C and beta-carotene. These 4 Easy Tomato Recipes are some of my favorite things to make when I have an abundance of tomatoes. I also love this Pan-Roasted Zucchini and Cherry Tomatoes recipe. I love to throw tomatoes on the grill: take big beefsteak tomatoes, cut into quarters, brush with a bit of olive oil and grill. To serve, sprinkle with sea salt use as an accompaniment to grilled meats, or next to some nice fresh mozzarella and basil.