The Tomato Sin (and a recipe to prove it.)


Can we just talk about tomatoes for a minute?  Please tell me you’re not still storing them in the fridge.  You are!? Well stop. Right this minute.

Before you start squinting your face and google-ing this to see if it’s really true, just listen for a minute. It’s a tough concept when someone tells you that what you’ve been doing all your life is wrong. I know this because my mom still keeps her tomatoes in the fridge. And we’ve talked about this before.

 

The cold of the refrigerator stops the ripening process. Not all fruits and veggies continue to ripen and become sweeter after picking. Berries and cucumber for example are best eaten as soon as possible and never get better with time, once harvested. Tomatoes though, are on the other list. These babies continue to ripen and get sweeter even once they are at home on your counter. (Which, by, the way, is the correct place to store them.)

Refrigerated tomatoes are mealy and gritty. Think this is how tomatoes are supposed to taste? Bring one home from the store and leave it on your counter for a few days out of direct sunlight. Take a bite.  You will taste. You will believe.

The cold of the fridge damages the membranes in the walls of the tomato and results in a less tasty fruit. (Yep, tomatoes are a fruit.)

So that’s that. Cherry Tomatoes, Grape Tomatoes, Roma Tomatoes, Beefsteak Tomatoes…the list goes on, and none of them should be stored in the refrigerator.

 

Got it?

Since you will now and forever have a counter full of beautiful ripe tomatoes you’re going to need to make something delicious with them.  This is a go-to recipe of mine and the perfect summer dinner when you don’t want to heat up the house with a bunch cooking.  I add chickpeas to this salad to boost the protein and make it a complete meal. Feel free to add a grilled chicken breast on the side if you prefer.

Any tomato will work here. If you can find the gnarly, colorful heirloom variety this summer than for the love of pete…buy them!

And while we are on the topic, please don’t tell me you’re still storing your fresh basil in the fridge….

Perfect Summer Caprese Salad

Perfect Summer Caprese Salad

(Serves 4)

4 cups sliced tomatoes (2 packages of cherry tomatoes, halved)

1 cup cooked chickpeas (canned is fine, rinsed and drained)

1 cup fresh basil, torn

1 cup fresh mozzarella (bocconcini), torn into pieces

2 tbsp olive oil

2 tbsp balsamic vinegar

salt and pepper

1. Lay out your tomatoes, basil and fresh mozzarella on a plate. Scatter the chickpeas over the plate. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.  Or seriously, just toss it all in a bowl and give it a good stir :)

 I’m not saying the keeping your tomatoes out of the fridge is going to change your life. But it might.

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