Storing and cooking tips on Tomatoes
Tomato is classified as a type of vegetable and is used in various dishes in main courses including green salads and pickles & chutneys. Some tips on storing and cooking techniques of tomatoes.
Storing Tips on Tomatoes:- As long as they are kept at room temperature, tomatoes bought at the mature green stage will soften slightly, turn red and finish ripening to develop their full flavour and aroma.
- You can place the tomatoes in a shallow bowl at room temperature until they are ready to eat (Don't refrigerate, as tomatoes stored in the refrigerator tend to lose flavor).
- To speed up the process, place tomatoes in a brown paper bag / closed container in a single layer (with the top side up) to trap the ethylene gas which helps in ripening the tomatoes.
- Once they are fully ripened, tomatoes can be kept at room temperature or refrigerated for several days.
- But remember to use tomatoes only when they are back to room temperature to get their fullest flavour in cooking.
- Peel: Fill a saucepan with enough water to cover tomatoes and bring to a boil. Immerse tomatoes for 1/2 minute, drain and cool. Remove stem ends and peel off the skins.
- Seed: Cut tomatoes in half, crosswise. Gently squeeze and remove the seeds. To reserve the juice (for dressings, sauces or soups), place a strainer over a bowl and seed the tomato.
- Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the pulp & seeds to form empty tomato shells.
- Roast: Tomatoes can be roasted over glas flame and oven.
- Slow-Cook: Preheat oven to 300°F. Remove stem ends and slice the tomatoes. Place slices on a shallow baking pan and brush with oil. Cook for 40-45 mins until tomatoes soften and shrink.
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