A Quote by Andrew Zimmern
Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.
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Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
If kids grow kale, kids eat kale. If they grow tomatoes, they eat tomatoes. But when none of this is presented to them, if they're not shown how food affects the mind and the body, they blindly eat whatever you put in front of them.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
When you grow tomatoes, you're going to get a lot of tomatoes. So you want to learn how to preserve.
I would run into the corner store, the bodega, and just grab a paper bag or buy juice - anything just to get a paper bag. And I'd write the words on the paper bag and stuff these ideas in my pocket until I got back. Then I would transfer them into the notebook.
I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.
You can pretty much make anything with a base of tinned tomatoes. If I don't have tinned tomatoes in my cupboard, I start to panic - it's a genuine thing.
Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.
In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
Even if people threw tomatoes at me and booed me off stage, at least you can wash out tomatoes, unlike nine hours of abuse from the general public which can affect your mental health.
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
I was very influenced by The Magic Mountain. It's a book that had a huge impact on me. I loved that as a shape for a novel: put a bunch of people in a beautiful place, give them all tuberculosis, make them all stay in a fur sleeping bag for several years and see what happens.
You can't eat tomatoes because they're tainted with deadly salmonella. First there was tainted lettuce. Now, tainted tomatoes. Who would have thought that the healthiest part of a B.L.T. would be the bacon?
Tomatoes and mozzarella work very well together because the milk is rich in summer when the grass is very very green, and makes the best mozzarella in the world, same time as the tomatoes are around and beautiful bushy basil.
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