TIPical Mary Ellen host Mary Ellen Pinkham demonstrates tips and techniques for preparing and using tomatoes when cooking.
- To stuff a tomato, cut off the stem, then scoop out the seeds, along with the pulp. A grapefruit spoon works great for this, but try not to puncture the skin. Sprinkle the inside with salt, and flip over to drain on a paper towel.
- To stew them, put peeled, whole or diced tomatoes in a saucepan without water. Add a pinch of salt, pepper and sugar. If desired, add a diced onion, green pepper or both. Tightly cover the saucepan, and simmer over low heat for 10 to 15 minutes, stirring occasionally.
- To broil a tomato, remove the core, slice, dot with butter, and sprinkle with salt, pepper and other desired seasonings. Broil until tomatoes are tender and the top is slightly brown.
- To bake them, cut them in half and follow the directions above. Bake at 425 for 10 to 15 minutes.
- To microwave them, cut the tomato in half, dot with butter and season to your taste. Microwave on high for three to four minutes for four halves, and five to six minutes for six to eight halves.
Following is a list of various types of tomatoes:
Beefsteak / slicing--These are the large, "basic" grocery-type tomatoes that are good for grilling, stewing, baking and sandwich making. Yellow beefsteak tomatoes are less acidic than the red.
Baby beefsteak--These are small red tomatoes that are great for cold-cut trays and summer salads.
Current--These are small round sweet tomatoes, which are half the size of cherry tomatoes. They are available in red and yellow.
Roma/Saladette/Plum/Paste--These are oval-shaped red tomatoes that are great for canning and Italian-based sauces because they contain fewer juice and fewer seeds.
Teardrop/Pear--These are small, pear-shaped tomatoes that come in yellow or red colors. They are a great addition to stir-fry dishes, relish trays and vegetable sautes. They also add elegance to salads.
Vine--This European variety is grown in greenhouses throughout Europe. They are very flavorful and are deep red in color.
Tomatillo--These are small and green with a husk around them. They are frequently used in Mexican dishes. Unlike most tomatoes, this one can be stored in the refrigerator. Peel off the husks and stems, then wash to remove the sticky resin around it. They have a lemony flavor, which tastes great in raw salads, Mexican salsas, guacamole and in other various sauces.
Other Tips
- A serrated knife works best for slicing tomatoes.
- Never refrigerate a tomato that is not fully red or ripe. Cold temperatures destroy flavor and stop the ripening process. Once fully ripe, then tomatoes can be refrigerated, but only for a few days--any longer results in flavor deterioration.
- To ripen a tomato fast, put it with an apple in a paper bag or a covered bowl. The apple gives off ethylene gas that speeds the ripening process.
- Fully ripe tomatoes will be firm, but they will give slightly to gentle palm pressure.
- If you want to peel your tomatoes, for salads or any other use, try this tip. Stick a fork into the core of the tomato, and hold it over the gas flame of your stove for a few seconds, turning it, until you see the skin begin to crack. Hold it under running cold water, and the skin should easily slip off.
- To peel a tomato that is to be cooked, simply put them in boiling water for approximately 20 seconds, then pull them out and hold them under cold running water. Using a sharp knife, you should be able to easily remove the skin.
- If you have the space, freeze-wash whole tomatoes and peppers while they’re in season and at their peak of flavor. Peel and chop the tomatoes while still frozen to add to stews and soups.
- Seeds from tomatoes contain a large nutritional value, so try to avoid seeding as much as possible. They are high in vitamins A and C.
- Always add a pinch of sugar to tomatoes when cooking them. It enhances the flavor by cutting the acidity of the tomato.
- Slice tomatoes vertically. The slices stay firmer, and the tomato retains its juice.
- To thicken cooked tomatoes without standing over the stove all day, prepare them for cooking, then place them in refrigerator overnight. In the morning, use your turkey baster to remove the clear liquid that has floated to the top.
- Make a marinara sauce simply by cooking canned tomatoes in a saucepan with basil and garlic. It's fabulous and easy.
