Tomatoes

Tomatoes are berries but are most commonly used as a vegetable. A Supreme Court ruling in 1893 confirmed that the tomato be classified under customs regulations as a vegetable, but the botanical classification is a fruit! They are easily digestible, sweet, juicy with a tangy taste. They can be yellow, green, red, black and round, oval or egg-shaped. Tomatoes can be the size of apples, plums or cherries- and the different varieties vary in taste as well as appearance. When preparing tomatoes always cut out the white center where the stalk is attached. Peel them too because the skin can be tough and chewy even after cooking. To peel them cut out the stalk, slice a cross in the top and put them into boiling water for 1 minute. The skin will become loose and when doused in cold water it will peel off easily with your fingers. 

One of the most aromatic varieties is called San Marzano and comes from Sicily in Italy, but in the US you will more likely to find the big boy, early beefsteak, Rutgers, ramapo, fireball and the jet star in stores. 

Store tomatoes in a cool dry place, but not in the refrigerator. The ideal temperature is 50-55°F. Don’t keep tomatoes near cucumbers either as they discharge ethylene gases which will make the cucumbers soft. 

TIP

To make a tomato stock cut up some fresh tomatoes, mix them with herbs and hang them in a cloth over a bowl overnight. Reduce the resulting juice and add some beans just before the mixture starts to stiffen. Only heat the beans for a short time and then bind it all with some olive oil and butter. 

This tomato stock is fabulous with calamaris. It can also be used to season a risotto.