Available all year, peak May to August.
Look for well-shaped, heavy tomatoes with uniform full color. Avoid those with bruises and mushy centers. Vine-ripened tomatoes are better than those picked while green, which are often treated with ethylene gas to force reddening. Store ripe tomatoes at room temperature for 1 day or refrigerate up to 3 days. Underripe tomatoes should be left in a warm spot until ripe. Never refrigerate tomatoes until fully ripe.
COOKING TIME:
- Steam : 2 to 3 minutes
- Microwave : 3 to 4 minutes
- Blanch : 1 to 2 minutes
- Boil : Not recommended
- Other : bake halves 8 to 15 minutes at 400F (200C)
Friday, February 1, 2008
TOMATOES, TOMAT
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