There is no such thing as a tough tomato. They can bruise,They can rot. However they can last with proper care .They can even last longer with the right recipes so the season can be stretched well into the fall and winter,
Regular contributor and chef Genevieve Ko gave tips about this Gemini yesterday's New York Times Wednesday Food section. Ms. Ko tuened to a tomato expert, chef Suzanne Cupps, owner and chef at Manhattan's Lola's. The restaurant is knownfor its' fresh veggies and fruit dishes so her advice is invaluable. She also grew up with a grandfather who gave her tomato sandwiches, slicked with mayo when she was growing up.One good bit of advice that home chefs tend to forget is don't refrigerate them. Storing them in any cool place .it makes the flesh mealy which means for a lesser both feel. Tomatoes are hard to judge. Even the reddest ones may not be totally rip while smaller ones which may look immature might be ready to eat.Let any tomato ripen outside the fridge. Another must is buy in a range of ripeness. Ripe ones carry the most intense sweetness, tang and juiciness. wen shopping for them, give them, a little squeeze. Choose some that feels like water balloons and set the fimer asides for later eating during the week.
Once home set them stem side down on the kitchen counter to prevent bruising and store in a cool place lik ea basement or pantry to prevent them from ripening too early . If there are mealy tomatoes, don;t fret. These can be used for sauces and soups. Gazpacho is the easiest recipe and the tastiest. Home chefs can also blend mediocre or so so tomatoes with your favorite vinaigrette for a tasty side salad. Add chunks of Italian or French bread for a filling and delicious panzanella or Neopolitan bread salad.Another idea is to cook them down. Take advantage of the abundance and turn them into sauce for now or later on. More adventurous home chefs can make tomato jam. This s great on burgers but also good on grilled and oiled Italian ,French or sourdough breads. roast or sear them for homemade salsa.i Another idea is adding flavor bombs like chili paste. A tomato rich kimchi soup is a novel at to use them along with trying a traditional tomato bisque or soup.
If there are lesser tomatoes do more with them. Treat them with delicacy. Then turn them into stars with a variety of different recipes.
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