Selection

     Tomatoes which have the best taste are those which have been allowed to ripen completely before being picked. Choose fully ripe tomatoes which are unblemished, slightly soft, with an overall rich red color. If you want tomatoes which are slightly less thankfully ripe they should be firm and range in color from pink to light red. One pound of tomatoes, three or four small tomatoes, gives about one and a half cups of cooked tomatoes. Two and a half to three and a half pounds will make one quart of canned tomatoes.

Storage

     To ripen, spread out tomatoes in an area at about 60-70 degrees F, but ripen away from bright light. Fully ripe tomatoes should be kept uncovered in the refrigerator where the cold will inhibit the ripening process. Use them within a week.

Preparation

     Peel and cut tomatoes just before using them to prevent loss of nutrients. If it is necessary to prepare them early, keep them covered in the refrigerator until they are cooked and served.

Peeling tomatoes is easy

     Loosen the skin by rubbing it with the dull edge of a knife, or dip the tomato in boiling water for a minute and them submerge it in cold water, or rotate the tomato on a fork over a burner until the skin is tight and shiny and then dip it in cold water.

Stewed

     Quarter tomatoes and add a little minced onion if desired. Cook for 7-15 minutes. Season with salt and pepper (and sugar if desired), and serve immediately. For variation, cook tomatoes with chopped celery or sliced onion (about 20 minutes), or add bread crumbs before serving.

Broiled

     Cut tomatoes in half and place cut side up on broiling pan. Dot with butter and season with salt and pepper. Broil 10-15 minutes until tender, topping with bread crumbs or grated cheese for the last few minutes of broiling. Serve immediately.

Baked

     Brush tomatoes with melted fat and place in baking dish. Season with salt and pepper. Put small amount of hot water in bottom of dish. Cover and bake at 375 degrees about 30 minutes until tender. Serve immediately.

Nutritional Facts:
serving size 1 medium tomato (148g)

Recipes

Bruscetta
John Clausser, Small Planet Bar & Grill, Boston

10-15 regular tomatoes
6-8 whole garlic cloves (the more the better!)
1/2 bunch fresh basil
1/4-1/3 cup extra virgin olive oil
kosher or table salt to taste
fresh ground black pepper to taste
1 loaf of rustic style Italian bread
olive oil to brush on the bread before grilling

Method: De-seed and dice the tomatoes, then place them in a medium size bowl. Chop the garlic and add it to the tomatoes. De-stem, wash and dry the basil. Slice the basil leaves into thin julienne also known as "chiffonnade." Add the basil to the tomato mix. Let this mixture sit for 10-15 minutes to marry the flavors. Next, gently mix in the olive oil. Taste the mixture before you add the salt and pepper to assure proper seasoning. Then season with salt and pepper.

To Serve: Slice the bread into rather thick slices, brush top and bottom lightly with olive oil and grill until bread is crispy and brown. You may also toast the bread in the oven if no grill is available. After grilling is complete, slice the bread into smaller pieces and arrange around the tomato mix on a platter. Scoop the tomatoes up with the bread. Goat cheese or shaved parmesan are nice to serve along with this dish. Enjoy!

Serves 4-6

Charred Tomato and Onion Sauce
Steve Johnson, Chefs 2000

A rich, smokey sauce that stands up to strong-flavored and highly seasoned grilled foods.

2 large ripe tomatoes, quartered
1 large red onion, peeled and quartered
olive oil
salt and pepper
1 large clove of garlic, minced
1 tsp chopped fresh marjoram
1/2 tsp ground cumin
1 cup red wine
1 tbs balsamic vinegar
2 tbs unsalted butter
1 tbs chopped flat-leaf parsley

Twenty minutes before your coals are ready for grilling, brush the tomato and onion quarters lightly with oil, season with salt and pepper, and char them on all sides on the grill. Remove them and allow to cool slightly before giving them a rough chop with a chef's knife. In a hot skillet, sauté the vegetable chunks quickly with the garlic, add the seasonings, and the wine and vinegar. Cook until this liquid has reduced by  half. Swirl in the butter and sprinkle in the parsley. Serve immediately.

Serves 4

Special thanks to the Massachusetts Department of Food and Agriculture for various information.