Anne's Tomato Recipes

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Preparation

During cooking, tomato skins split and roll up into unpleasant looking slivers. The skins can be left on for flavor if the cooked tomatoes are later being strained through a sieve or food mill. If not, peel them by dipping the tomatoes into boiling water for 20 to 30 seconds, removing them from the water, then peeling. For a roasted flavor, hold a tomato over a gas flame on a skewer until the skin blisters and splits. (Put skewers in the firm stem end for secure hold.) Let cool for a few minutes and peel. When using uncooked tomatoes in salads, salt and salad dressing will draw out the juices, so add the tomatoes at the last minute. Cut tomatoes will lose much of their flavor (and some vitamins) within an hour because they contain a highly volatile aromatic three-hexenal. This is the compound that most clearly says "fresh tomato" to the tongue and is released when the tomato is cut.

Because acid in tomatoes reacts with aluminum and non-stainless steel (result ing in a bitter taste), use cookware with a non-reactive surface such as stainless steel, enamel, or glass.

Freezing

Some like to can tomatoes, but I prefer freezing them because it's so easy. (Italian plum tomatoes are best for freezing.) As for cherry tomatoes, I simmer them whole in a pot for 15 minutes, strain, and then freeze the juice for soups. Frozen tomatoes will turn to mush when they're defrosted so they can only be used for cooking.

To freeze tomatoes, wash and dry them thoroughly. Then cut out the stem portion at the top of the tomato, place them in ziplock freezer bags, label, and freeze. You're best off using these within three to five months.

To remove the skin from frozen tomatoes, run them under cold water for approximately one minute and the skins will practically slip right off. I usually drop the whole tomatoes in the hot soup (or whatever I'm cooking) for two to three minutes. Then remove them from the soup, peel off the skin, and chop.

I'm counting the minutes until Julyarrives so that I can sink my teeth into a ripe, juicy-red tomato.Tomato Salsa

Salsa is great for dipping vegetables or for spreading on grilled fish, chicken, omelets, or tacos. This salsa can be made during winter months using canned tomatoes (plum tomatoes are best) with a little of the canned puree. The winter salsa can be refrigerated for up to two days, but I don't recommend refrigerating fresh tomato salsa.

2 cloves garlic
1 small jalapeño, cayenne, or serrano pepper, seeds removed (use rubber gloves)
1/2 cup fresh cilantro
1/2 medium red onion, cut into large pieces
4 to 5 medium-ripe garden tomatoes, quartered
1/2 green or yellow sweet pepper, (optional) quartered and seeds removed
1 teaspoon cider or wine vinegar
1 tablespoon lemon or lime juice
1/2 teaspoon salt (omit if using canned tomatoes)
1/4teaspoon cumin
1 teaspoon sugar or honey

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