When I walked through the farmers’ market last weekend and saw a burst of fresh tomatoes, I literally let out a little squeal of excitement! Flavorful, succulent, gorgeous, perfectly ripe tomatoes are finally here! This is the time of year when they are so darn delicious, all you need is a dash of salt and a splash of fruity extra virgin olive oil or if you want to get fancy, slow roast them with olive oil and herbs to concentrate their natural sweetness.
Tomatoes need a little finessing, however, and I’ve learned a few tips over the years. First, at the age of six, my mom said to me “Remember that when you’re eating fresh tomatoes, always add a pinch of salt…it brings out the sweetness and acidity.” With my mom, she preached it like it was gospel. I know I looked at her funny then, but trust me, I’m thanking her now.
Next, if you want a good ripe tomato, they MUST be in season. It’s tempting to grab that bright red cluster in December, but it will never be the same as the tomatoes harvested locally during the peak of summer. Look for plump, smooth-skinned, heavy tomatoes that have just a touch of give and an earthy aroma at the stem.
And to store your tomatoes, take the advice of my friend and food scientist extraordinaire, Harold McGee, who says, “Temperatures below about 55ºF disrupt cell membranes in the fruit…A chilled tomato becomes mealy and tasteless….store tomatoes in an out-of-the-way spot that remains cool, but never falls below 55 degrees.” So please no tomatoes in the fridge.
I like to store tomatoes on the counter but always remember, shoulders up!
Okay, enough talk, let’s cook! Here are some of my all-time favorite tomato recipes for you to try:
Bon Appetit!
PS Ready for more? Join me for this week’s “LIVE” cooking class on Instagram! I’ll show you one of my favorite go-to recipes, perfect for a picnic!
Thursday, August 13 at 4pm PST/ 7pm EST @ChefJoanneWeir
https://www.instagram.com/ChefJoanneWeir/
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