1. Cooking tomatoes in a “reactive” pan.
In the South, we prepare practically everything in cast iron. Tomatoes are very acidic and metal cookware can make them taste bitter and metal. Unless your cast iron pan is experienced extremely well, it’s finest to utilize something else when cooking tomatoes. We suggest non-reactive cookware like stainless-steel (or stainless steel-lined) pots and pans.
2. Using the incorrect knife.
A serrated knife is the very best tool for slicing fresh tomatoes. The ridged blade cuts through the tomato’s skin cleanly and won’t turn the tomatoes into a mushy mess.
3. Not peeling your tomatoes.
If your recipe calls for the tomatoes to be pureed, make sure to remove the peels. The easiest method is to eliminate the stem with a paring knife, then plunge the tomato into boiling water for 15 seconds. Then, immediately transfer the tomato into ice water. The peel should come off quickly on strips.
4. Cooking them the usual way.
Tomatoes are among the most flexible kinds of fresh produce because they can be prepared in a lot of various ways. Char large beefsteaks on the grill, roast cherry tomatoes to draw out their natural sweet taste, cook them down in a sluggish cooker to make a robust sauce. Or try slow-roasting them in the oven on low (200 ˚) for 6 to 8 hours. They will dry out and concentrate in taste, making the most mouthwatering pizza topping or pasta mix-in.
5. Not salting your tomatoes.
Ripe tomatoes consist of a lot of wetness– great for when you’re eating an unpleasant tomato sandwich, bad when you’re baking a tomato pie. To keep baked tomato dishes from turning soaked, it is necessary to salt your tomatoes, which will draw out the wetness. Place your sliced tomatoes on a couple of layers of paper towels, sprinkle with salt, then let them mean about 10 minutes. Pat them dry before utilizing.
6. Preparing them!
Raw tomatoes are scrumptious too. And there are much more methods to use them other than in a standard salad, salsa, or sandwich. Grate tomatoes with the big holes of a box grater (the skins will be conveniently left behind in your hand) and utilize the pulp to make a raw tomato sauce combined with olive oil, grated garlic, and fresh torn basil.