Cooking Tomatoes
Using Tomatoes
Put whole ripe tomatoes in an airtight container in the refrigerator to prolong their shelf life. The cold doesn’t affect the flavor.
Speed up unripened tomatoes by wrapping them in a sheet of newspaper or paper bag and keeping them on the kitchen counter for a few days. Check them daily for ripeness.
Don't seed tomatoes, seeds are not bitter, not worth the effort
For intensely flavored tomato salads—minus the watery mess—salt the sliced tomatoes to draw out their moisture and let them drain on paper towels
For a less acid dish, add baking soda 1/8 teaspoon at a time. Also ¼ teaspoon sugar helps tone down the acid flavor.
Super market tomatoes
Vine-Ripened: “Vine-ripened” tomatoes are left on the plant until at least 10 percent of their skin has turned red. They are sweeter and juicier than regular supermarket tomatoes.
Heirloom: Any variety that is not associated with large-scale commercial production may be labeled “heirloom.” Because heirloom varieties generally can’t withstand the rigors of long-distance shipping, most are locally grown and can be readily found at farmers’ markets.
Roma: The firm texture of these plum tomatoes makes them great for cooked sauce. But when eaten fresh, most supermarket Roma tomatoes underdeliver on flavor.
Campari: Often sold with a portion of the vine attached, these deep-red, relatively compact tomatoes are prized for their sweet, juicy flesh.
Kumato: These green-brown beauties have more fructose than most conventional tomatoes, so they taste sweeter, with a hefty, meaty texture
Trader Joes Organic Sugar Plum Tomatoes: Good sweet tomato. Quality is pretty good, sweet. Great for oven rosting and drying.
Other cooking tips
Never use aluminum, turns tomatoes bitter – aluminum is not good to you
Acid may make to foods longer to cook, beans take up to 20% more time
Use grated carrots instead of sugar
Use a serrated knife
Rehydrating Sun-Dried Tomatoes
1. Heat proof bowl, cover sun-dried tomatoes with liquid and microwave, covered, for 2 minutes.
2. Let tomatoes sit in liquid until skins can be easily pierced with fork, then drain and blot dry.