What is it?

Technically a fruit (but treated as a vegetable)) tomatoes are a hallmark of summer, ripening on vines in gardens everywhere. Juicy and often sweet, Tomatoes come in a wide range of shapes and sizes from tiny currant tomatoes to giant beefsteaks and in colors from green to brownish purple. Different varieties are better than others in certain preparations. Plums, for example, with their relatively low water content, makes great sauce while cherry tomatoes are great for quick sautes and for using raw in salad. Tomatoes, especially plum tomatoes, are also often canned.

Kitchen math:

1 lb. fresh whole tomatoes yields about 1 1/2 cups chopped

How to choose:

Choose those with intact skins and no bruises, that are firm but yielding under gentle pressure, and with a deep color (though not necessarily red as it comes in all colors). Different varieties are better than others in certain preparations. Plums, for example, with their relatively low water content, makes great sauce while cherry tomatoes are great for quick sautes and for using raw in salad.

How to prep:

Different recipes call for different preparations though stems are almost always removed. To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it, or scoop it out with a handy gadget called a tomato shark. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.

How to store:

Leave tomatoes at room temperature until you?re ready to use them. Refrigeration causes loss of flavor and a mealy texture.

Check out the Tomato Purée recipe for detailed instructions on how to make and can tomato purées.

Cross Reference

canned tomatoes; heirloom tomatoes

Recipes

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  Recipe

  Lime Leaf Pico de Gallo

  Lime leaves have a strong citrus flavor, so a little goes a long way. Serve with an assortment of favorite chips like tortilla, taro, plantain, and potato.

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  Spicy Pasta Alla Norma

  This Sicilian classic, made with sautéed eggplant, tomatoes, basil, and red pepper flakes, is Italian comfort food at its best.

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  Grilled Tomatoes with Burrata and Parsley Salad

  A toasted bread-and-parsley salad adds crunch and bright, fresh flavor to this riff on Caprese salad. Serve with simple grilled steak or pork chops for an easy summer meal.

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  Scandinavian-Inspired Bread Salad

  Best-of-season ripe tomatoes meld with fresh dill, fennel, toasted rye, and caraway in a Nordic-influenced salad you’ll want to serve day and (long) summer night.

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  Fattoush-ish Bread Salad

  Crumbled feta, red onion, fresh mint, olives, and pita give this bread salad a Mediterranean feel.

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  Grilled Brie and Tomato Sandwiches

  This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover…

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  Breaded Chicken Cutlets with Orange Salsa

  Few can resist a crisp fried cutlet. Here, both the meat and the breading are infused with the delicate flavors of orange and thyme. The fruity, colorful salsa complements the…

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  Recipe

  Roasted Green Bean Panzanella Salad

  Roasted green beans make this summery salad work well in colder months. On its own, it makes a great vegetarian main dish, but it also serves as a hearty side…

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  Recipe

  Creamy Rutabaga and Tomato Soup with Chive Oil and Smoked Almonds

  Rutabaga gives this elegant soup nice body and a peppery undertone that works well with the smoked-almond garnish.

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  Moveable Feast

  Lowcountry Beef Stew

  In Gullah cooking, adding seafood to a meat stew is not unusual, as fish and shellfish are so abundant. Here, beef brisket and short ribs are combined with calamari for…