Season

July through October

Selection

Choose firm, well-shaped tomatoes that are fragrant and rich in color. Tomatoes should be free from blemishes, heavy for their size, and give slightly to pressure. Three to four medium tomatoes weigh about 1 pound. One pound of tomatoes yields about 2 ½ cups of chopped tomatoes.

Preperation

Wash fresh tomatoes in cool running water.To peel: Place tomatoes in boiling water for about 30 seconds, then transfer to cold water. Skins will slip off.To seed: Scrape seeds away from the flesh with a pointed utensil. Avoid puncturing the skin.To slice: Slice lengthwise to retain juice. A serrated knife works best.

Storage

Store ripe tomatoes at room temperature and use them within three days. Keep out of direct sunlight. Place green tomatoes in a paper bag to ripen.

Recipies