Tackling the Tomato
I don’t know what has inspired me more over the past few days — the delicious heirloom tomato I picked up from the Courthouse farmers’ market this weekend, yesterday’s WaPo tomato spread in the food section (Wednesday is my favorite day to read the Post), or the fact that I’ve been reminded in the past few days as to just how Italian I really am. Either way, I have been kicking it with the tomato like Bruce Lee.
I am not a jealous juicy-fruit lover, though. In my quest to spread the love of all tomato varieties (including those uber-ugly, but absolutely delicious, heirloom varieties), I hereby offer some awesome tomato tricks to help you master the big red god.
Peeling
The fastest and easiest way to skin a tomato is the following:
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Cut an X at the bottom of the tomato with a sharp knife.
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Put the tomato in a pot and cover with water.
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Bring to a boil.
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When the water boils, remove tomato and place in a bowl of ice.
- Wait for the tomato to cool, then peel the skin off with your fingers.
Deseeding
I personally do not recommend removing the seeds unless you’re doing a bruschetta or a dish that needs to retain its crispiness. If you must, here are two easy ways:
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Cut the tomato into quarters.
- Use a sharp knife or your thumb to push out the seeds and the flesh that holds them in place.
OR
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Cut the tomato in half.
- Hold over the sink or a bowl and squeeze.
Storing — Tomato Commandments
1. If they’re on the vine, don’t remove from the vine until ready to use.
2. Do not refrigerate! It kills the flavor. Store in a paper bag, in a cool place.
For those of you who don’t live in the DC metro area (we can’t all be perfect): WaPo = The Washington Post; Courthouse = a city village within Arlington County, just west of DC.
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By Melissa Alfano
Melissa Alfano is a Washington, D.C.-based business consultant and self-proclaimed foodie. A native of Northern Virginia, she attended James Madison University in the Shenandoah Valley and, after four years of studying economics and finding any excuse possible to write research papers on food, managed to find her way back to Arlington. Melissa enjoys anything that can be quickly, nutritiously, and deliciously created so she can get back to watching the Food Network.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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Lauren
August 14 2:38 p.m. 1I happen to think heirloom tomatoes are very beautiful! :)