Hello everyone, this is my first post in my new special category of vegetable basics!  I’m going to start placing what I know about certain vegetables and fruits in regards to their storage and preparation methods as I continue cooking.  Hopefully this will be a helpful place to turn when figuring out how to work with different ingredients!


Storage: keep tomatoes at room temperature or in a cool spot, they keep in a single layer best to prevent bruising.


  • How to Peel Tomatoes: Prepare a bowl of ice water.  Bring a pot of water to a gentle rolling boil.  Slice a small “X” in the bottom of the desired number of tomatoes.  Drop several tomatoes into the boiling water and wait 10-90 seconds for the skins to start to wrinkle.  Then scoop out with a slotted spoon and place into the ice bath.  When the tomatoes are cool peel the skin off the tomatoes!
  • **the amount of time your tomatoes will need in the boiling water will vary based on how fresh your tomato is, about 10 seconds for a super ripe farmers market tomato almost about to be overripe to around 60 seconds for your average grocery store tomato that is not quite as fresh

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