10 tips for enjoying heirloom tomatoes

tomato season is coming to an end, but there are still a few weeks left to enjoy all of the sweet, tangy, fresh and juicy varieties of seasonal heirloom tomatoes.  you can find the freshest picks and most different varieties at your local farmers’ markets.  since i happen to sell tomatoes at a few farmers’ markets, i’m offering up these 10 tips for successfully choosing, moving, storing and serving those unique and delicate veggies.  hope they help!

1. organic matters – eating organic produce is important for a number of health and ecological reasons, but with tomatoes in particular the most important reason is taste.  non-organic growing processes use chemical pesticides which are sprayed directly on the tomato’s skin, changing the delicate flavors of its flesh.  make sure your tomatoes are spray-free to ensure a better flavor, texture and health benefits.

2. ask questions – “which are the sweetest?” “which are low acid?” “are these ready to eat?”  “how long will they keep?” if you don’t know much about heirloom tomatoes or don’t know what you want, don’t be afraid to ask questions.  the people selling the produce know the most about it and should be able to help you out.  one of my favorite questions to ask is “which ones are your favorite?”

3. size should match your project - bigger doesn’t always mean better.  tomatoes will keep well uncut, but as soon as you start slicing they begin going bad.  to avoid waste, pick tomatoes that can be used all at once.  if you need to make a sandwich for yourself, small ones – about the size of a golf ball – are perfect.  a medium-sized tomato – like a baseball – is good for topping a green salad.  and baby tomatoes are perfect for snacking on with hummus or dicing into a chunky salsa.  you only need the giant ones if you are serving big portions or making tomato-heavy recipes.

4. texture – don’t judge a tomato on color alone.  there are green heirlooms that are ready to eat, or you can find a red tomato that is so firm it might not be ripe for a week.  they should be slightly soft, but don’t squeeze too hard.  if you want to use them a few days down the line, choose slightly firmer ones.

5. look carefully - examine the tomatoes you choose for any blemishes, bruises, scratches, or breaks in the skin.  natural cracks are okay, but beware of any break in the skin which will cause the tomato to spoil.

6. smell the freshness – truly fresh, flavorful and ripe tomatoes are fragrant on the bottom side, opposite the stem.  usually the sweetest ones more so.  see if you can smell how sweet they are.

7. sample if you can – many times at the farmers’ market they will offer samples.  try as many different types as you can and choose whichever strikes your fancy.  if they don’t offer samples, they will usually let you try the baby tomatoes which can give you an idea as to if the rest of their tomatoes are any good.  if there are multiple tomato vendors at the market you should definitely compare and contrast until you know which are your favorite.

8. pack delicately – pack tomatoes separately in their own bag, or in a small bag placed delicately on the top of a full bag.  don’t simply place them in a bag loaded full of other groceries, they inevitably find their way to the bottom and get squished.  when holding the bag be fragile, mind how you’re holding it, what it’s bumping into or how gently you set it down.

9. store at room temperature – good tomatoes are like red wine, they taste best at room temperature.  you can keep a whole tomato on the counter or in an open plastic bag.  don’t put them anywhere too hot or humid, or where they are too crowded.

10. sharpen your knife – you’ve made it this far, don’t make the mistake of hacking your beautiful heirloom tomatoes to shreds with a bad knife.  use a long, sharp, smooth-edged knife, which will allow you to sweep through the entire tomato in one even slice.  and please, please, please make sure to sharpen the knife right before you begin cutting.  most knife sets come with a sharpener, if you don’t have one buy one and if you don’t know how to use it look it up online, because a sharp knife is probably the most important tool in the kitchen.

that’s all, i hope you enjoy heirlooms while they’re still in season.  and here are a few recipes to get you started:

• baked eggplant bruschetta salad
• tomato and fresh dill omelet
• red quinoa tabouli
• corn salsa
• fresh corn gazpacho

this post was featured on foodgawker.com