My favorite vegetable has got to be the tomato. Beefsteak, Roma, cherry, you name it and I love it just about any way. I love making a simple “salad” of homegrown tomatoes plus any other veggies I have on hand drizzled with salad dressing. But I get so tired of seeing people put their tomatoes in the refrigerator, so I thought I’d share with you how to get the most flavor from them!
Storing a Tomato for Best Taste
Did you know the best place to store tomatoes is at room temperature (above 55 F) until they’ve fully ripened? A ripe tomato is red or reddish orange, depending on variety and yields to slight pressure. I have a tomato “spot” right NEXT to the fridge, and I’ve always got some type of tomatoes sitting on my counter there. Store them stem end up as the “shoulders” are the softest part and bruise most easily. Keep them out of direct sunlight. If you must store them a longer time, place them (after they’ve ripened fully) in the refrigerator.
Roasted Potatoes, Tomatoes & Onions
A friend who now lives in Italy told me that she makes this all of the time. It was so easy to make that no “recipe” is needed! Here’s what I did:
1. Preheat oven to 375 degrees F.
2. Coat in a small amount of olive oil and roast a single layer of (amounts according to your preference) halved cherry tomatoes, potatoes cut in about 1/2- to 1-inch similiar-sized pieces, and sliced onions.
3. Roast about 35 to 45 minutes until potatoes are slightly browned and fork tender.