The options are endless, but I’m drawn to simple and fresh dishes where tomatoes are the star. In an attempt to keep the oven off this summer, these recipes are either served fresh, grilled, or quickly cooked on the stovetop. There are multiple types of tomatoes but I’m focusing on the few listed below. Cherry tomatoes: are used for salads, snacking, and quick stovetop meals. Bursting with juice and small enough to be eaten whole, Cherry tomatoes are a summer must-have. Roma (also known as Plum tomatoes): are larger than Cherry tomatoes and oval in shape. They are sweet and juicy with a firm flesh. These tomatoes are great for making salsa and relishes or cooked on the stove for sauce. Heirloom tomatoes: are tomatoes whose seeds have been saved from generation to generation. They have a more intense flavor than hybrid tomatoes but also a shorter shelf life. Slice for sandwiches or salads and let them shine. Beefsteak tomatoes: are large tomatoes that work well for a variety of purposes. Juicy and sturdy, these tomatoes are often used for slicing or for making tomato sauces. These are great all-purpose tomatoes. Here are a few tomato picking and storing tips and tricks so you can make the most out of the season:
When looking for tomatoes, pick ones that feel heavy for their size, have a taut skin, and give slightly when pressed.Store tomatoes at room temperature for the best flavor.Refrigerate leftover sliced tomatoes for up to three days and bring to room temperature before serving.
Now that you know all you need to about tomatoes, let’s dive into these mouthwatering recipes.
