As we near the end of our tomato harvest, we thought we would offer you some wonderful tips for your tomatoes at home.
To peel a tomato, first remove the core at the stem end with a small paring knife. Then cut a small X at the bottom of the tomato. Have a pot with boiling water and a bowl of ice water.ready. Submerge the tomato in the boiling water for about 30 seconds, just until the skin begins to loosen. Quickly remove the tomato from the boiling water and plunge it into the bowl of ice water. The ice water stops the tomato from cooking. After a minute or so remove the tomato from the ice water, drain, and the skin should slip off easily.
To remove the seeds from a tomato, cut it in half lengthwise through the stem end. Squeeze the juices and seeds into a sieve over a bowl. Discard the seeds and save the juices. Use the juices in soups, sauces or for a tomato vinaigrete dressing.
1 large tomato = 1 cup chopped tomatoes.
Tomato puree contains from 8% – 15% solids, light, medium, heavy or extra heavy.
Tomato paste contains from 24% – 39% solids, light, medium, heavy or extra heavy.
Zebra tomatoes have vertical greenish to yellowish stripes and are the size of a golf ball.
When baking tomatoes, whole or stuffed, use a muffin tin liberally coated with oil pan spray. The tomatoes will sit straight and hold their shape.
Tomatoes add wonderful color, flavor, and texture to your favorite sandwich, salad, or omelet.
They can be enjoyed stuffed, baked, stewed, or grilled.
Try a broiled sliced tomatoes topped with basil leaves.
Tomatoes make an excellent base for homemade soups or sauces and especially compliment pasta dishes.
Tomatoes combine well with just about any type of food, such as, poultry, fish, rice, pasta, as well as other vegetables. Combine tomatoes with other vegetables to make a tasty side dish or snack.