Cooking with Tomatoes

Tomatoes are perfect for cooking and preserving.

By Jenny Peterson

There aren't many fruits or vegetables that are as multipurpose as the tomato—they're great for eating fresh off the vine, slicing up for sandwiches and salads, and for cooking and preserving. If you plan on growing tomatoes for cooking this year, here are some great guidelines for getting the best results from your efforts:

 

• Use the proper knife to cut tomatoes. A good, sharp serrated knife is the best utensil to use—a flat-edged knife can easily bruise or squash the tomato.
• Let cut and hollowed tomatoes drain before filling them with egg or tuna salad, herbed cheese, or caviar. Drain them upside down on a paper towel for about ten minutes, and place them in muffin tins to stabilize them while you're filling them.
• If a recipe calls for peeled tomatoes, blanch them briefly in boiling water (ten seconds to one minute), then immediately plunge them into an ice bath (a bowl of ice water). Although this is a multistep process, it's quick and easy and allows the tomato skin to slide right off. Pull a paring knife over the skin to remove it easily.
• Avoid using aluminum when cooking with tomatoes. This includes pots, pans, and utensils. The aluminum can react with the acidity of the tomato, making the dish lose color and develop a more bitter taste. Instead, use glass pots and pans, and wooden spoons.
• Great companion herbs for cooking with tomatoes include thyme, garlic, basil, oregano, chives, pepper, marjoram, and parsley.
• Other vegetables that marry well with tomatoes are onions, squashes, and peppers.
• When making sauces, add 1 teaspoon of baking soda to each gallon of sauce to cut down on the acidity. You can also add a bit of sugar or salt to bring out the rich flavor.
• Plum tomatoes are the best for making sauces. Great varieties to try are Cordova, Super Marzano, and Viva Italia.