Wednesday, July 22, 2009

Fresh Tomato Tips and Recipes -- Thrifty Thursdays

Fresh tomatoes are in season and whether you've grown them yourselves in the garden or are picking them up at the farmer's market, fresh tomatoes are likely to be a bargain at this time of year. They also taste fabulous! There is simply no comparison between a garden fresh tomato and a commercially grown one.
Preparing Fresh Tomatoes

Storage: Tomatoes will ripen to a juicy red on their own when stored at room temperature. Refrigeration kills flavor in fresh tomatoes.

Coring: Using a sharp paring knife make several angled cuts through the stem and under the core.

Seeding: Lay the tomato on its side and halve with a sharp serrated knife. Squeeze each half firmly enough to push out the seeds. Discard seeds.

Slicing: First core the tomato and lay it on its side. Using a sharp serrated knife, cut a very thin slice off both ends and discard. Slice the tomato to desired thickness.

Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at a time into enough boiling water to cover. Boil for 15 to 30 seconds, lift into a colander with a slotted spoon. Rinse briefly under cold running water. Peel off and discard skins.

Stuffing Shells: Lay the tomato on its side and cut a very thin slice off the bottom using a sharp serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh, leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain.

More on Fresh Tomatoes


Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

1 comment:

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