Tomatoes can do wonders for many dishes such as salads and pastas— which makes it difficult to believe that the Europeans first thought they were poisonous! It wasn’t until the twentieth century that tomatoes became a staple in the U.S., where they are now the third most popular vegetable. Since some of us aren’t fortunate enough to grow tomatoes in our backyard, here’s a helpful guide for purchasing tomatoes:
• Select plump, heavy tomatoes with a rich color and pleasant aroma.
• They should be free of blemishes and soft spots.
• When gently squeezed, they should yield slightly and feel somewhat firm. Soft tomatoes are usually watery or overripe.
• If purchasing tomatoes off-season, select fresh plum and cherry tomatoes as they have slightly more flavor than large globe tomatoes.
• Store unwashed ripe tomatoes at room temperature for up to 3 days. Never refrigerate tomatoes before cutting as the cold temperature makes them lose flavor and become mealy in texture.
• Unripe tomatoes can be ripened by placing them in a paper bag. Do not place them in the sun to ripen.
• Refrigerate cut tomatoes in plastic wrap for 2 days, though flavor and texture will be diminished.
For more information on seasonal produce and tomatoes, visit KraftFoods.com
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