Tomatoes: Cooking Basics

Mike TrueseTipsLeave a Comment

  • Try using stewed, roasted, sun-dried, or pureed tomatoes when fresh tomatoes are out of season.
  • You will need about 4 medium-sized tomatoes when a recipe calls for one pound.
  • It is sometimes better to remove the seeds when adding fresh tomatoes to a dish. Cut the tomato in half crosswise. Hold a half in one hand and poke the seeds out with your finger while gently squeezing.
  • To roast: Preheat oven to 300°. Cut several plum tomatoes in half. Toss with olive oil, salt and pepper, and if desired, fresh or dried herbs. Set cut side-up on a baking sheet or shallow roasting pan. Roast for 3 hours until soft and lightly caramelized on the bottom. Use roasted tomatoes in pasta dishes, salads, sandwiches, stews, or any dish that suits your fancy.
  • Tomatoes work well with all kinds of herbs and spices. Try cilantro, basil, oregano, thyme, dill, black pepper, cumin, or coriander.

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