Red, ripe, sweetly acid tomatoes are certainly one of the most prized of the summer vegetables. Let’s face it, tomatoes are only good during the summer and off-season ones just don’t taste like anything. In season the best solution is to grow your own or to know a gardener nearby. Greenhouse tomatoes are probably your best choice out of season.
Cherry tomatoes often have better flavor than regular tomatoes, and that is usually true out of season because they are greenhouse grown. Keep them at room temperature. Wash them before using, and when cut in half for serving they are certainly easier to eat.
To peel tomatoes, blanch the whole tomatoes. Drop 2 or 3 at a time into a large pot of rapidly boiling water and boil exactly 10 seconds. Cut out the core and peel the skin down from it. You may blanch tomatoes several hours in advance and peel them later. They keep fresher when still in their skins.
Many recipes call for tomato pulp, meaning you must seed and juice your tomatoes. To do so, halve the peeled tomato crosswise (not through the core). Then holding the half over a sieve set in a bowl, gently squeeze to dislodge most of the jelly-like substance, juice, and seeds; finally, poke out the residue with your finger. Press the juices out of the residue in the sieve and use in soups or sauce, or as a refreshing drink.
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