Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 TOMATO TIPS: There are all sorts of combination of small tomatoes: pear, grape, cherry, or even sliced plum tomatoes for tasty salads. Tomatoes don't develop adequate flavor unless allowed to ripen on the vine. Seek out locally grown tomatoes whenever possible. They may not be as " pretty " as store bought, but beauty, of course, is only skin deep. Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself. Since fresh tomatoes are summer fare and off-season tomatoes are rarely flavorful, substitute canned Italian plum tomatoes in cooked dishes. Cook for ten minutes to reduce the liquid and enhance the taste. Storing & Ripening Tomatoes: Never refrigerate fresh tomatoes! Cold temperatures make the flesh of a tomato pulpy and destroys the flavor. To ripen, place green or unripened tomatoes in a brown paper bag and place in a dark spot for three or four days, depending on the degree of greenness. Do not put tomatoes in the sun to ripen - this softens them. **************************** May Peace And Love Be Yours Abundantly! Quote Link to comment Share on other sites More sharing options...
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