TOMATOES
What is it?
We grow several kinds of tomatoes! All are red when fully ripe. They are simple to pick, click on the video to watch. Use your hand to gently pull the tomatoes off the stem. Tomatoes continue ripening after they’ve been picked, so you can pick tomatoes at any state of ripening or “blushing”.
Here are some handy visuals to show the ripening process. Tomatoes can be picked at any color, but you usually want to eat them when they reach the red stage. A couple of tasty exceptions are fried green tomatoes and green tomato relish…recipes below.
How do I clean and store it?
All you need to do is rinse your tomatoes in cool clean water and you’re good to go! Store them on the counter, never in the fridge.
How do I cook it?
My favorite, just sliced on a plate with salt and fresh ground pepper to taste, enjoy!
Mark Bittman’s Cherry Tomatoes with Soy Sauce from How to Cook Everything. Combine:
1 pint cherry or grape tomatoes
2 tbsps. whole or halved basil leaves
1 tbsp. soy sauce (GF, if needed)
1 tsp. dark sesame oil
Pinch of sugar
Salt, if necessary
“Oh no, we picked 400 tomatoes”:
Let ripen, then oven dry and store in the fridge or freezer
Let ripen, wash, dry, then cut into “chunks.” Spread out on a cookie sheet and freeze. When fully frozen, usually overnight, place in reusable freezer bags. Keep frozen until needed for soups or casserole dishes…any place you might use stewed tomatoes. Tip: frozen bell peppers go great with these too.