Tomatoes are a delicious and welcome sign that summer is here!
And they crop right through until the first frosts of autumn.
Anyone who has tried home-grown / veg box tomatoes will know their flavour and texture is vastly superior to standard supermarket tomatoes.
This is because the home-grown / veg box are left to ripen on the plant, rather than being picked too early, ripened artificially and then transported for days or even weeks, in cold storage. That’s why supermarket tomatoes often have a "floury" texture.
Buy?
If you’re buying rather than growing, choose firm (gives slightly under light pressure), bright red tomatoes to eat first, as these are the most ripe. A soft "squidgy" tomato won’t keep well, so if you’ve got some of these in your box, use them first.
If your tomatoes seem a bit hard and under-ripe, it only takes a couple of days and a banana (!) to ripen tomatoes.
Store?
Store tomatoes in the fridge for up to 5 days. Just remember to take them out about an hour before eating, to enhance the flavour and juiciness.
Cook?
Raw tomatoes taste best at room temperature, so try to leave them to aclimatise for an hour or so after removing from the fridge.
You can make a simple tomato salad by drizzling sliced tomatoes with olive oil.
You can make a delicious, quick topping for toast, for a light lunch, by slicing the tomatoes in half and cooking them in a little butter, until they soften and the juices flow.
If, at the end of the season, you can find a supply of green tomatoes, you can either ripen them or turn them into delicious green tomato chutney.
How To Skin Tomatoes
* Wash the tomatoes
* Make 2 cuts in each tomato, about an inch across
* Plunge the tomatoes into boiling water for about 1 minute
* Drain carefully and plunge into cold water for about 1 minute
* This should cause the skins to split and curl, making it easier to peel them
* Pull the skins off with your fingers. Use a sharp knife to loosen any stubborn pieces
How To Ripen Tomatoes
* Wash and dry the tomatoes
*Discard any with splits or bruises
* Put the tomatoes in a paper bag or in a drawer lined with paper
* Add a ripe banana to the drawer. It emits a chemical that will speed up the ripening process
* After a few days, the tomatoes will be ripening
* Use them as soon as you can, or chop and freeze for later use
More Tomatoes Information
Tomatoes were originally native to South America, though they are now most closely associated with Italian cooking.
They grow extremely well in Mediterranean countries. But even in the UK, you can achieve a respectable harvest of cherry tomatoes in a tub – or larger varieties in a green house or conservatory.
They are a member of the deadly nightshade family of plants, which includes potatoes, aubergine and peppers. Though thought of as a vegetable, they are technically a berry.
A fresh tomato is a great source of vitamin C and vitamin A.
Tomatoes are also one of the best sources of lycopene, which has cancer-fighting properties. Lycopene is more easily absorbed by the body in a lightly cooked form, so fresh tomato sauces are a great way to eat this. If you prefer raw tomatoes, include a little olive oil in the recipe, which will also help with absoption.
Tomato Recipes
Red Lentil, Tomato & Walnut Pate
Summer Tomato and Roast Garlic Soup
Stunningly Simple Tomato Salad
Super Quick & Easy Tomato Tart
So who out there is growing tomatoes this year? Any sign of fruit yet?
Categories: food, seasonal eating, vegetarian
