how to store and eat: tomatoes

how to store & eat tomatoes | wit wisdom & food

Tomatoes Tomatoes have changed a lot since I was a kid, at least the options in the grocery store have. Ours only came in red. Now there is a plethora of beautiful shades and colors. They make for a quick gorgeous salad. Growing up on of the treats I looked forward to the most was a plate of fresh tomatoes from the garden, sliced thin and lightly salted. Nothing says summer like that. My first days in Indiana and I have already enjoyed some of the fresh tomatoes from my parents garden.

Season: summer, June-September

What to look for when you buy: Picking a good tomato look for tomatoes that say vine ripened. Tomatoes that are ripened using ethylene, a gas produced by fruits, makes for tomatoes with less flavor and an undesirable mealy texture. Looks for tomatoes with a bright color, a firm feel and no bruises.

How to store it:  Store them on the counter at room temperature stem side down for a longer shelf life. Tomatoes can be stored in the fridge, but it will make a mealy texture. If you only need part of the tomato slice it and store in a plastic container in the fridge.

How to prepare it: The biggest key to using tomatoes is a sharp knife. Remember the ginsu knife commercials? Maybe I am dating myself with that reference. Back to tomatoes. Without a sharp knife you will smash the tomato as you are pressing to cut it. With a properly sharp knife it will slice through like butter. A great way to test if your knives need to be sharpened.

How to cook it: As I mentioned my favorite way to eat tomatoes is sliced with a little salt. A touch of balsamic is great as well. Perfect for hot days when you don’t want to turn on the oven.

Links to some great tomato recipes:

Oven Roasted Tomatoes - Proving my theory all you need is a 400 degree oven and a cookie sheet
Caprese Salad - The key to a great caprese salad is quality ingredients & maybe this balsamic reduction!
Herbed tomato & roasted garlic tart - A more complex recipe but still simple ingredients that showcase great tomatoes
Heirloom Tomato Salad - Nothing more beautiful yet simple than an heirloom tomato salad

book club: delicious

book club

 

Hands up, who enjoyed last months selection, The Happiness Project, and maybe even made some life changes because of it? I know mine is in the air and I think I saw a few others! If you haven’t quite finished, or are a newcomer, we would still love to chat about it over at the  Wit Wisdom & Food book and movie club site.

I apologize for the delay in announcing the next book selection. I wasn’t as organized I as I needed to be to get posts ready during my cross-country move. I was going to do more along the way, but realized it isn’t everyday you take a journey of this magnitude and I wanted to share as much as I could with Tom. So I took last week off with no guilty and had a blast.

I am very excited about this months selection, Delicious! by Ruth Reichl. Ruth Reichl is known for her memoirs about her time as a food critic. If you haven’t read Garlic and Sapphires: The Secret Life of a Critic in Disguise pick it up next. It covers her time as the New York Times critic and she has an amazing way of describing restaurants and meals. If you were to follow her on twitter you would see great examples of how she can set a scene in 140 characters.

This is her first foray into novels and my mom, who also loved Ruth’s other books, loved this book. Says it is one of her favorites this year. To say we are avid Ruth fans would be an understatement. A local bookstore in the bay area, Book Passage, hosts events called Cooks with Books. They invite cookbook and food authors to host a meal at a nice restaurant with a short question and answer.  I attended a few events with Anthony Bourdain. One of which my parents gave me as a birthday gift. She told me that if they every had Ruth she would fly out from Indiana to attend. When I got the email announcing Ruth would be doing Cooks with Books at Boulevard I held my mom to her comment. We had a great meal and enjoyed listening to Ruth talk and have been even bigger fans since. We were both chomping at the bit to read this one. I waited to read it until now because I can borrow her copy instead of buying my own. I am getting started as soon as I finish this post.

I haven’t read this one yet so I don’t have any favorites for you, but I do love that the colors on the book are the same as this cute little blog you are enjoying. In my head that means that it can’t be bad because we both obviously have great taste.

New here? This is how the book & movie club works…

Each month I share a book & a movie. Selections will be about strong inspirational women, self-discovery or food.
You read the book/watch the movie (hello captain obvious!)
Head over to Facebook and join the Wit Wisdom & Food book and movie club and join the conversation.
Discussion for the books will begin 2 weeks after the book is announced. Books will be announced on the 2nd Thursday of the month
Discussion for the movie will begin the Monday following the movie announcement. Movies will be announced on the 3rd Friday of the month

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