How to prep tomatoes
Summer is on its way and that means one thing: tomato season is coming. Make the most of this summer bounty by preparing, storing and cooking tomatoes the best way possible.
How to prep
The beauty of tomatoes is that they really don’t require much work to shine and can be enjoyed pretty much as they are. However, if you’re making a tart or a delicate sauce and want to treat them with care, you’ll find some basic tips to follow at the bottom of this page.
How to use
Tomatoes might be one of the most common kitchen ingredients, but that doesn’t mean they’re boring. And while a peak-season, sun-ripened tomato might need very little added to it, here are some of our favourite ways to eat tomatoes:
Home-made sundried tomatoes
For those times you have too many tomatoes and not enough dinner ideas.
Get the recipe for home-made sundried tomatoes here.
Tomato-and-peach salad with yellow tomato vinaigrette
A bounty of summer produce, complete with a tomato-ey dressing.
Get the recipe for tomato-and-peach salad with yellow tomato vinaigrette here.
Tomato galette
The cooler, more chill cousin of a classic tomato tart.
Get the recipe for tomato galette here.
Smoky paprika-and-tomato baked barley and beans
Baked beans, but not like you’ve ever seen them before.
Get the recipe for smoky paprika-and-tomato baked barley and beans here.
Pan con tomate
Proof that in-season tomatoes don’t need more than good olive oil and salt.
Get the recipe for pan con tomate here.
Method
To slice them, make sure you’re using a sharp, serrated knife to avoid damaging the tomato flesh.
To peel them, make a small X at the bottom of each tomato and place into a small pot of boiling water for 20 seconds. Remove from the water and plunge into ice-cold water. The skins should start to lift off, but if they don’t you can ease them off using your knife or drop them back into the hot water for another 10 seconds.
To remove the seeds, slice the tomatoes into quarters and carefully remove the firm core along with the seeds. A good tip is to do this over a sieve suspended over a small bowl to catch the juices, which make a great addition to salad dressings.
This might not be a strict preparation tip, but it’s no less important. Do not store your tomatoes in the fridge, as the flesh will go mealy. Store them on your kitchen counter at room temperature instead.
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