Using two lids to slice cherry tomatoes in half is a classic hack. The lips of the lids stabilise the tomatoes, letting you run your knife through the little guys with ease. But I’m here to tell you that you don’t need two lids. You never did. You just need a cutting board and your hand.
Tagged With tomatoes
Tomatoes are a fickle bunch. They all look so good, but even the cherry tomatoes — which I can usually count upon to be at least somewhat flavorful — can be dull and lacklustre from time to time.
Luckily, Nigella Lawson (who I have loved and cherished since I received a copy of “How to Be a Domestic Goddess” for Christmas as a teen), has a solution to this extremely vexing issue.
Peak-season tomatoes need nothing more than salt, pepper, and maybe a drizzle of olive oil to really shine. Why then, do fresh tomato sauce recipes have you peel, core, seed, and otherwise maul such a beautiful ingredient?
When building your perfect burger, it can get easy to get carried away with toppings, and added moisture can pool, wreaking havoc on your buns. Beyond cleverly stacking your ingredients to keep the wetter ones away from the bread, blotting your moist toppings can make a real difference.
With the exception of cherry tomatoes - which are good pretty much all year - I try to avoid buying tomatoes until at least mid-summer, as purchasing them outside their season usually leads to disappointment. But I'm not perfect, and the other day I slipped up and bought (quite) a few on the vine. They were, as one would expect, a little lacklustre in the flavour department.
Tomato-based pasta sauce can either be incredibly simple or very involved. Whether you're making Marcella Hazan's three-ingredient sauce or a loaded-up bolognese, it's all about creating that perfect balance of flavours. Tasting, tweaking and tasting again is key, as is having a little lineup of extras you can toss in to bring that special something.
I remember the first time I bit into a cherry tomato. I was at a Sizzler. I was seven. A boy was present. I was talking a lot, as I am wont to do, when I casually popped the mini 'mato in my mouth. My teeth pierced the skin, it exploded with much force, and seeds and tomato gel sprayed forth. I was so embarrassed that I quit talking.
One of my favourite snacks is tomato sandwiches - yes, just tomato - which is a deceptively simple and vastly underrated lunch. However, I can get a little overzealous, and end up with a few too many 'maters after a trip to the grocery store. Luckily, J. Kenji Lopez-Alt of Serious Eats has a few ways to keep my favourite vegetable (or berry, if you insist) super fresh.
I'm a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52.
I've been peeling tomatoes with simple blanching for years, but I've never once given a thought to the skins that slide off. Cuisine Queen Gabrielle Hamilton transforms hers into a fancy tomato powder, but Food 52 has tweaked her method to make a tomato-flavoured salt that is fresh, fragrant and easy on the eyes.