FOOD FACTS

Buying and Storing

Greenhouse tomatoes should be heavy for their size, plump, firm, even-shaped and free of surface cracks and bruises. Greenhouse tomatoes are red when ripe. A fine star-shaped marking on the bottom of a greenhouse tomato will tell you that the tomato has already begun its final ripening process and is a good one to select.

Store greenhouse tomatoes at a cool room temperature, out of direct sunlight. Ripe tomatoes will keep for a few days and unripe tomatoes will ripen slowly. Do not store tomatoes in the refrigerator as this will decrease flavor and alter texture.

Preperation

1. Slicing: To keep tomato slices juicy, slice them top to bottom rather than crosswise.
2. Seeding: Halve tomato crosswise, then gently squeeze each half and allow the seeds to drip out. Using a rounded spoon handle, scoop out any remaining seeds. To save the juice, seed over a sieve set above a bowl.
3. Peeling: Cut an "X" through the tomato skin at the bottom of the tomato. Immerse them briefly in boiling water -- 10 to 30 seconds -- then in cold water and peel immediately. Skin should easily peel off.