Tomatoes are sensitive to cold so they should be stored at room temperature and out of direct exposure to sunlight. They will keep for up to a week, depending upon they’re ripeness. To ripen faster, place them in a paper bag with a banana or apple. If the tomatoes begin to become overripe and you are not yet ready to eat them, place them in the refrigerator (preferably the butter compartment since it is a warmer area), where they will keep for a few days. However, remove them from the refrigerator a half hour before using to maximize flavor. You can also freeze whole or chopped tomatoes or tomato sauce for future use. Store sundried tomatoes in an airtight container, with or without olive oil, in a cool dry place.
- Wash tomatoes under cool water right before serving and pat dry
- To seed tomatoes, cut in half horizontally and gently squeeze out the seeds
- Do not use aluminum cookware with tomatoes as their high acid content will interact with the metal which may affect your health
- Make your own tomato paste, by sautéing a couple of cloves of chopped garlic, 1-2 large chopped onions, add 10 chopped whole tomatoes, a teaspoon of dried oregano, basil, and any other herbs, such as parsley or rosemary, and simmer for 30-45 minutes. Remove from the heat, add some olive oil, sea salt and ground black pepper to taste.
- Add tomatoes to bean and vegetable soups.
- Sliced onions, tomatoes and mozzarella cheese and drizzle with olive oil.
Excellent source of :
- vitamin C
- vitamin A
- vitamin K
Also contains good amounts of:
- dietary fiber
- vitamin B1
- vitamin B6
- vitamin B2
- pantothenic acid
- vitamin E
Kale Tomato And Poached Egg On Toast