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Tomato Tips

Canned
Canned tomatoes sometimes get unpleasantly acidic in taste. So you can add a teaspoon of sugar to a 2 pound can or so to combat this.

Too Bland
Often in the winter time canned tomatoes will have more taste than fresh in the supermarkets.

Cooked
These tomatoes go nicely with basil, celery, ground cloves, oregano, or sage.

Green
These will ripen off the vine when wrapped in newspapers, and stored in a cool place.
But they will ripen fairly slowly. It will take 4 or 5 days from green to red. Be patient.

Hard To Peel
Pour boiling water over them, and let sit for 3 minutes.Or hold them over an open flame skewed on a long fork, until the skin breaks.

Have One Kind, Need Another
In cooking one can of canned tomatoes is equivalent to 1 ½ cups fresh tomatoes, chopped, then simmered for 10 minutes.

Old
Next time store them stem side down. They’ll keep longer.

Seeds
These can make sauces and soups bitter. So cut the tomatoes in half, and flick the seeds out with the point of a small knife. Or use a food mill.
Plum tomatoes
Cut off the stem end and squeeze . the seeds should shoot out.

Too Many
You could make a tomato omelette for breakfast. Or a Blood Mary, Or even a nightcap with one tomato, one shot of vodka, and 1 /8 tsp of Worcestershire sauce in a blender for one minute.

Freeze
Never freeze tomatoes, they turn to mush. Unless your only going to use them for cooking.