Heirloom Cherry Tomatoes
Inventory, 12 ct : 0
Tomato tips: 1. Never store tomatoes in the refrigerator. They'll lose their taste and their texture will turn mealy. Keep them out of direct light on your countertop and use them as soon as they are ripe. 2. To peel the skin from a tomato, cute an X through the skin on the bottom of the tomato, then place in boiling water for no more than 15 seconds. Remove and place in an ice bath to stop the cooking process. Dry and peel the tomato. The skin should slip off easily. 3. You can freeze whole, skin on tomatoes for use later in a sauce. Remove stems, wash and dry. Place on a cookie sheet and put in the freezer for several hours until the tomatoes are frozen. Then you can remove them and store in the freezer in a plastic freezer bag. Defrosted, they're really only good for sauces since their texture will have changed in the freezing process. 4. Aluminum and tomatoes don't mix when cooking. The acid in tomatoes reacts badly with aluminum. The aluminum makes cooked tomatoes bitter and discolored. The acid can stain the pan. Stainless steel is a better alternative to aluminum.
Poach cherry tomatoes in olive oil on the vine, cut off the vine but leave the stem and finish on fish.
Recipes that include Heirloom Cherry Tomatoes. One is easiest, three is harder.