Keep tomatoes at room temperature or in a cool place. Do not refrigerate them as extreme cold can affect the taste.
Regardless of shape, color or size, good aroma and perfume are the keys to selecting a good tasting tomato.
Use tomatoes in soups, salads, sauces, or juice or saute, stuff or bake them.
We harvest our tomatoes at varying degrees of ripeness. To ripen a tomato quicker at home put it in a brown paper bag with a banana.
RECIPES
Salsa Roja
3 garlic cloves
1 large serrano chile, stemmed
2 large tomatoes
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/4 teaspoon sugar
Pre-heat broiler. In a dry heavy skillet over medium heat, toast the garlic and serrano turning constantly, until browned and fragrant, about 10 minutes. When cool enough to handle, peel the garlic and trim and discard the serrano stem. Put the tomatoes in a small oven proof pan and broil, turning a couple of times, for 10 to 15 minutes, until their skins split and they're evenly charred. When cool enough to handle cut out and discard the cores. In a blender, combine the garlic and serrano and chop with quick pulses. Add the tomatoes, cilantro, salt and sugar and blend until smooth. Transfer to a bowl and let cool before serving. (Pure Vegan by Joseph Shuldiner, p74)
