up to 1 week
Store tomatoes on your countertop and eat within a week if ripe. Tomatoes that haven't fully ripened will continue to ripen stored out of the sun at room temperature.
Cut tomatoes will deteriorate quickly, and the physical and chemical composition of the fruit changes - in a bad when - when refrigerated.
Preserve them in purees, sauces and salsas for later use. You can also simply freeze sliced tomatoes in ziplock bags. They will be best for making soups and tomato-based sauces when you thaw them later.
- To remove the skin from tomatoes, drop them in boiling water for 2-3 minutes, remove, and immediately dunk in an ice bath. The skins should slip right off and leave your tomatoes easy to slice for saucing, canning, or freezing.
- Sauté, bake, broil, grill, or eat them raw.
- Slice tomatoes and arrange on a plate. Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
- Add tomato chunks to summer soups and pasta sauces.
- Sauté diced tomatoes and add to an omelet.
- San Marzanos are a classic Italian favorite that has delicious, balanced acidic flavor, and meaty flesh that makes for good sauce.
- For mid-sized tomatoes: hollow-out partially, stuff and bake or grill.
- Roast halved tomatoes on a lightly oiled baking pan in a 250° oven for 3 hours (season with minced garlic and fresh, chopped basil before you pop them in the oven)
Root 5 Farm Tomato Recipes
Fresh Tomato Sauce
Spicy Indian Tomato Sauce
Pico de Gallo: Fresh Tomato Salsa
Avocado and Corn Salsa