The Best Tomato Recipes EVER (2024)

FAQs

Why do you soak tomatoes in salt water? ›

The salt actually highlights the tomatoes' sweetness by acting as a foil. Think about it: That's why there's salt in nearly every baked good. In the case of tomatoes, the salt is also drawing water out, intensifying the fruits' natural flavors.

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

Refrigerate any unconsumed fully ripe tomatoes, but allow them to come to room temperature before serving them. (To speed up this process, slice them while still cold—slices will warm up much more quickly than an intact fruit.) One study we've read suggests that refrigerating for no longer than three days is optimal.

Common Reasons for Using Epsom Salt for Tomatoes

Epsom salt is usually recommended as a fertilizer for planting, in a foliar spray to correct yellowing leaves, and to prevent or correct blossom end rot.

It's a simple trick, really: All you do is sprinkle the tomatoes with salt. Yes, I know, salt brings out the flavor of everything. But with tomatoes—and especially not-yet-at-their-peak tomatoes—salt has a particularly transformative effect. It's all about the dehydration.

And salting them first seem to make them a bit less absorbent. I leave them for about 20 minutes, then rinse them off and pat them dry, and bake them, before adding to a recipe.

If the tomatoes are not yet ripe, they are best stored on the counter for a few days until they ripen. (You'll know they're ripe when they're fragrant and give a little bit to the touch.) Once they're ripe, either consume them or go ahead and put them in the refrigerator to preserve their freshness.

Consuming moldy food can cause allergic reactions, as well as respiratory problems. When you find a few moldy pieces of fruit inside a container, throw out the moldy fruit and any pieces of fruit that are directly touching them.

The Short Answer: Don't Refrigerate Tomatoes

The standard rule is to keep tomatoes out of the refrigerator. It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.

How to make tomatoes taste amazing? ›

Cream of tartar can do the job without masking the natural goodness. You can still enjoy the wonderful summer tomato flavor with cream of tartar. The best way to prepare your tomatoes is to dice them, season with salt and pepper, and sprinkle about a teaspoon of cream of tartar.

Use a Sea Salt Fertilizer

It's true that a lot of salt can be bad for plants, but several studies and taste tests have shown that tomatoes grown with salty, brackish water end up tasting better.

Heirloom tomatoes are very flavorful; Brandywine and Cherokee Purple are both heirloom beefsteak tomatoes lauded for their sweetness, juiciness and flavor. Because they're so flavorful, heirloom tomatoes lend themselves to a variety of raw dishes.

Canning tomatoes are the classic way of turning fresh, ripe tomatoes into something you can enjoy all year long. Whole peeled tomatoes are perfect for turning into sauces, using on pizzas, and adding into stews. All you need is tomatoes, a large pot, sealable jars, and some time. No special skills required, we promise.

Keep tomatoes tasty by storing them on the counter, vine side down. Transfer them to the refrigerator when fully ripe. Tomatoes give off ethylene gas, so keep them away from other fruits on the counter to avoid over-ripening.