This fruit product is known to the French as the pomme d'amor, or apple of love. Tomatoes are a excellent source of vitamin A and C. A nutritious addition to a variety of dishes from sandwiches, to salads, to pasta.
Look for firm, smooth skin at least pink in colour. This fruit gives slighty to palm pressure.
Use in salads, sandwiches, hamburgers, salsa, chilli, stews, casseroles. Stuff, broil, grill or bake them.
Look for firm, smooth skin, red or yellow in colour, with an egg-shape that gives slighty to palm pressure.
Use like regular tomatoes or for canning and in Italian/tomato based sauces.
Look for firm, smooth skin, red or yellow-gold in colour, about one inch in diameter.
Use in salads, with dip as an appetizer, as a garnish, or as a cooked side dish, saúteed with herbs.
Look for firm, smooth skin, entirely yellow in colour with an occasional green blush.
Use in salads, sandwiches, salsa, chilli, stews, casseroles. Stuff or broil them.
All year, peak season August - September
A good ripe tomato should be firm, free of soft spots, bruises or any sign of mould. It should have bright, shiny skin, feel heavy for its size and boast a lovely fresh tomato fragrance.
A star-shaped marking will appear at the base of the tomato when it is ripe or near to ripening.
To ripen tomatoes put tomatoes with an apple in a paper bag pierced with a few holes. Let stand at room temperature, away from direct sunlight or they will get soft, for 2 to 3 days.
To Slice Tomatoes: Hold tomato so that stem end faces out. Carefully slice off stem end and discard. Continue making slices using a serrated knife.
To Stuff Tomatoes: Cut the tomato in half, or cut a slice off the top. Scoop out the seeds and pulp with a spoon. Turn the hollowed-out tomato upside down on paper towels to drain for at least 15 minutes before stuffing.
To Peel Tomatoes: Use a sharp knife to carefully cut a shallow X-shaped slash on the bottom of the tomatoes. Then drop them in a pot of boiling water for about 5 seconds for very ripe tomatoes (10 seconds for firmer tomatoes). Use a slotted spoon to transfer the tomatoes to a bowl of ice water; let stand for about 1 minute. When tomatoes are cool enough to handle, use a paring knife to pull off the skin.
To Broil a Tomato: Remove core, halve crosswise or slice. Dot with butter; sprinkle with salt, pepper, or other seasonings. Broil until tomatoes are tender and topping is lightly browned.
To Seed a Tomato: Cut in half horizontally. Gently squeeze each half to remove the seeds and juice.
Plum tomatoes are great for barbecuing - they have thicker skin & less liquid so they'll hold their shape better on the grill.
Use a knife with a serrated blade to slice tomatoes. Using a sawing motion will help decrease the squishing often caused by a straight blade knife.