Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties

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14
votes
3answers
1k views

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally ...
5
votes
3answers
144 views

Heirloom tomatoes

What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
20
votes
12answers
30k views

Should tomatoes be stored in the fridge?

Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
8
votes
6answers
228 views

Peeling tomatoes

I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process. Is there anything else that can make ...
10
votes
4answers
1k views

How to make - succulent - Bruschetta?

What ingredients do you need, and what steps to perform to make Bruschetta? While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topping, on crusty bread (I think there was ...
48
votes
25answers
137k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.