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The Other Sort Of Berry
| Tomatoes tend to be a bit temperamental. Kept too-cold, they'll soon become mushy and mealy; too hot and they'll spoil before you know it. Ripeness and size affect this greatly, with heirloom-varieties harvested at slicing-size being the most fragile. |  |
In-season heirloom tomatoes are fragrant, flavorful, and grow into a dizzying array of colors and shapes. Served as-is inside a sandwich or solo, simply salted, they're best as the star of a dish. Let's look at a few basic uses, dependent on condition: |
| Slice tomatoes that're on the firmer side into large chunks for a salad. Use an offset-serrated-slicing knife if you've got one. Use a shallow dish to collect cut pieces; lightly salt and set onto a rack or strainer to drain. The juice can be reduced or clarified; use a gentle hand when dressing to make the most of their flavor. Tomatoes too-soft to slice can be preserved--stewed, canned, or dehydrated. Tomatoes that're just-about-bad can be frozen; this breaks them down for easy saucemaking. Like other berries, tomatoes can be cooked down with sugar, into desserts and jams or refined into syrup. Like with their storage, temperature is key to tomato cookery; high heat converts and caramelizes sugars. Green or hard tomatoes aren't just for frying--they can be pickled, cured, candied, or poached. | ||