How to store tomatoes for the best flavor
You want to try to use the freshest tomatoes for tomato tart but do you know how to store your tomatoes so they have the best flavor and aren’t mushy? Here are a couple of tips:
- For unripe tomatoes, do not store these in the refrigerator. The cold temperature will keep the flavor from developing and it will turn the texture mushy. Let them sit on the counter to ripen.
- Ripe tomatoes, store on the counter. However, once ripe, if you are not ready to eat them, place them in the refrigerator for a couple of days to stop the ripening and then bring them out a day or so before you are ready to eat them. Since they are already ripened before refrigerated the coldness will not affect the flavor.
- Overripe tomatoes, you have to refrigerate but they will not be affected by the cold temperature.
What to do with all those summer tomatoes!
Tomatoes all seem to be ripe at the same time, here are some of my favorite ways to use extra tomatoes. If you are looking for a meal, try this hearty Tomato Pie with farro and zucchini. With the extra zucchini you can’t go wrong with Zucchini Capresse Salad. If you have fresh peaches, try Peach and Tomato Salad. Or if it’s cherry tomatoes you have, then add them to Chicken with Mozzarella and Tomatoes. Are your tomatoes getting too ripe, make some Bourbon Tomato Jam to put on burgers or in Savory Thumbprint Cookies.
- 2 ½ cups flour
- 1 teaspoon salt
- 12 tablespoons butter cold and cut into 1 inch pieces
- 2 egg yolks
- ½ cup ice water
- 2 ½ lbs tomatoes about 3-4
- ½ cup fresh basil packed
- 3 cloves garlic
- 1 tablespoon fresh thyme
- salt and pepper
- ½ cup olive oil
- 4 tablespoons dijon mustard
- 12 ounces gruyere grated
- ½ cup parmesan cheese grated
- In a food processor, combine flour and salt. Add cold butter and pulse until the size of peas, about 12 times. Add egg yolks and pulse to combine. With the motor running add the ice water and pulse until dough starts to come together. Place on floured surface and roll into a flat disc. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 400º and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface into an 11 x 17 rectangle and place on the prepared pan. Place a second cookie sheet over the dough to weigh it down while baking. Bake for 15 minutes, remove the top cookie sheet and pierce the dough with a fork. Return it to the oven without the top cookie sheet and bake an additional 8-10 minutes until lightly browned.
- While the dough is baking prepare the tomatoes. Slice the tomatoes into 1/4 slices and place in a large bowl. In the food processor add basil, thyme, garlic, 1 teaspoon salt and 1 teaspoon pepper and process until finely chopped. Add olive oil and process until combined. Pour over sliced tomatoes and gently toss. Set aside while the dough is baking.
- Once the dough has cooled, brush mustard on top and then add 3/4 of the gruyere and parmesan. Place sliced tomatoes slightly overlapping on the cheese. Drain the fluid from the tomatoes through a colander and place the herbs and garlic over the tomatoes. Top with remains gruyere.
- Bake at 375º for 30 minutes or until cheese is slightly browned. Cool slightly before cutting into squares.