Make the most of tomatoes

They add so much to any dish -- be it soups, salads, sauces, gratins... To indulge in ripe, juicy tomatoes, is a different experience altogether.

When buying tomatoes, look for ones that have a distinct tomato aroma. Depending on the variety, they can be tautly firm or give slightly – either way, make sure that they are not bruised or with soft spots. Don’t worry about seams or discoloration.

If a tomato has already started the ripening process – if the green background is giving way to a yellow – it can continue to ripen at home. Do not refrigerate tomatoes since the cold air destroys their taste. Unless they are cherry and/or grape tomatoes, don’t stack them on top of one another. Store on the counter or in a shallow basket, stem end down.

To make raw tomato dishes less watery all you have to is to chop the tomatoes, transfer them into a footed colander, sprinkle with coarse salt and toss. Allow them to drain up to an hour, and use as desired.

Season chopped tomatoes with fresh-ground black pepper, fresh garlic or herbs. Spoon over grilled fish or meat, or place them in a bowl with fresh ricotta or mozzarella cubes and toss with hot pasta.

Different ways to enjoy tomatoes
• Use them as a topping for crostini or brushetta
• Use them in an antipasta with a few good olives, ham, cheese, greens and some crusty bread
• Warm goats cheese, with chopped slow roasted tomatoes with a sprinkle of pine nuts and pesto is great
• In a sandwich with some crisp bacon and herbed mayonnaise, these tomatoes are hard to beat
• In a salad with rocket, corn grilled red onions and a light vinaigrette
• Serve with grilled chicken and grilled shrimp
• Use as a sauce for pasta, like in a puttanesca by adding capers, olives and anchovies
• Use as a filling in omelets, frittatas, and crepes with finely chopped roasted tomatoes and bold cheeses and herbs. 

Courtesy: Times of India