With A Tomato Plant, The Possibilities For Easy Recipes Are Endless

Tomatoes are finally in season; the ones from the farmer’s market tend to be juicier, yet more expensive, than the ones at the grocery store. Although it’s important to be frugal, sometimes taste trumps price.

Stretch Your Investments In These Summer Beauties

Stretch your assets by choosing the very best tomatoes for your buck. Stay away from the ones with bruises or soft spots, and reject any that don’t smell fresh. The skin should be unmarked and vibrant. Heirloom varieties can be ugly with “scars,” which are to be expected. Simply cut around the marks on these tomatoes.

Store Them Smartly

Tomatoes are tricky; they should not be stored in the refrigerator. Buy small quantities and either eat them that day or store in a cool area of your home.

Learn Your Colors

In general, red tomatoes are higher in acid than their yellow relatives. Green tomatoes are either unripe or an heirloom variety- which tend to be my favorite. Try a Green Zebra, and you will never look back.

See our slideshow for some of my favorite quick and easy tomato recipes:

View Slide Show

  • Edithgisaacs

    Great recipe ideas

    • Deborah_Goldstein

      I'm glad you like the ideas, I'm eager to hear how they work for you!

  • Jenny

    Thanks, I will make the Pasta With Creamy Pesto, Tomatoes And Mozzarella for my fiance tonight.

  • Jenny, NY

    Do you have a convinient recipe that I can make with my 9 year old?!

    • DG

      Hi Jenny,

      I created this over the weekend. The debut was such a success, I was asked to make it the following day! cheers~

      Tomato & Avocado Salad.
      ½ small red onion, chopped
      1 small jalapeño, minced
      Juice of 1 lime
      ½ teaspoon salt
      pepper
      1 Tablespoon olive oil
      Big handful cilantro, chopped
      2 avocados, small dice
      1 heavy pint cherry tomatoes (yellow and red in the perfect world)- sliced in half.

      Mix onion, jalapeno, lime juice, ¼ teaspoon salt, pepper, oil and cilantro in a bowl. Add avocados, top with remaining salt and mix well. Add in the tomatoes. Makes 3 cups.

  • Sshammell

    Strange question but I have way too many tomatoes from my garden so I am planning on making some homemade sauce and can some salsa but I have had to keep them in the refrigerator for a few days to keep them from going bad. Why do you say not to keep them in a refrigerator? I haven't had any problems so far…

    • DG

      Chilling tomatoes will cause them to lose flavor and develop a mealy mouthfeel (think about tomatoes you buy in winter months- mealy!)

      If you have a cellar, store them there. I store mine in a wine cooler- about 57 degrees and it works like a charm.

      If you need to store the fruits in the fridge, let them come to room temperature before working with them…as I recommend with all chilled ingredients. Room temperature works best when cooking. Good luck!