Tomato Cooking Tips

HEALTHY COOKING TIPS FOR TOMATOES

Luscious, juicy tomatoes not only taste wonderful, but also offer a range of health benefits for everybody: an excellent source of vitamin C, plus vitamin A, potassium and fiber. They are often eaten raw as a garnish for salads and appetizers, sliced thinly for sandwiches, or added to various pasta, meat, and vegetable dishes. They are also used in soups, stews, and sauces.

Choosing and Storing Tomatoes

Look for tomatoes with a bright, shiny skin and firm flesh that yields slightly to gentle pressure. The best flavor comes from vine-ripened fruits that were recently picked, so opt for those marked “locally grown.” Always look for tomatoes and grape tomatoes that are free of wrinkles (a sign of age). Keep tomatoes at room temperature for the best taste and texture. Refrigerating can dull their flavor and make them mealy. They'll continue to ripen, so just buy the number you can use in a week or so. Many heirloom tomatoes have thin skins. Don't pile them on top of each other.

Few cooking Tips for Tomatoes

• Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
• Cut tomatoes with a serrated bread knife to make neat slices and avoid squeezing out the juices.
• Even the best tomatoes taste a little better with a sprinkle of salt, which accentuates the balance of sweetness and acidity. 
• Avoid cooking in an aluminum pot, the tomato will develop an unpleasant metal taste which can also be harmful to the person consuming the tomato.
• When cooking tomatoes, adding a little sugar or honey will decrease the acidity of the tomatoes.If you have a tomato that's flavorless beyond a restorative touch of salt, drizzle a few drops of balsamic vinegar or honey over it to bring out both the sweetness and acidity. 
• To seed a tomato, remove the core. Holding the tomato with the core side up, cut the tomato crosswise. Using the tip of a knife, remove and discard the seeds from each tomato half.
• To remove juices from cooked tomatoes, allow them to sit overnight in a bowl in the refrigerator. The juices will rise to the top and can then be spooned off.
• Opt for canned tomatoes when you want their convenience. Otherwise, let the season be your guide and use fresh tomatoes whenever possible.

Cooking Methods For Tomatoes

• Broiled Tomatoes-  Core tomatoes, cut in half crosswise and place on a baking sheet in a single layer. Brush with melted butter and sprinkle with desired seasoning, such as salt, pepper, garlic and parsley. Place in the oven 4 to 6 inches away from the broiler heating unit. Cook for 3 to 5 minutes, until lightly browned.
• Roasted Tomatoes-  Core tomatoes and cut in half lengthwise or crosswise. Place the tomatoes in a seal-able plastic bag and add enough extra virgin olive oil to sufficiently coat them. Turn sealed bag until all tomatoes are well coated. Place tomatoes skin side down on a baking sheet. Arrange so there is a small amount of space between the tomato halves. Place in an oven preheated to 350°F and cook until tomatoes are bubbling and slightly browned, generally 45 to 60 minutes.
• Stewed Tomatoes- Peel skins from tomatoes, cut out the core and chop tomatoes into pieces. Place the prepared tomatoes in a saucepan. For approximately 2 pounds of tomatoes, add 1 tbsp. of butter, 2 tsp. of sugar, 1 tsp. of salt, and pepper to taste. If desired, other ingredients can be added, such as garlic, onion or green peppers. Cover and cook over low heat for 15 to 20 minutes, stirring every 4 to 5 minutes.
• Sauteed Tomatoes- Cut tomatoes crosswise into thick slices. Season with salt, pepper and desired herbs. Heat olive oil in a skillet over medium high heat. When oil is hot add tomato slices. Cook for 2 to 3 minutes or until tomatoes are just softened and lightly browned. Turn often and do not overcook.