Selecting the Right Tomato
Follow your senses. A good tomato is firm to the touch, having bright red shiny unblemished skin and the scent of absolute freshness; the wonderfully fresh aroma of being just harvested.

How to Store Tomatoes
Tomatoes should never be refrigerated, as refrigeration causes tomatoes to loose their flavor and become mealy. Store tomatoes at room temperature, shoulder/stem side up to avoid bruising. Avoid storing tomatoes in direct sunlight which causes them to ripen and dehydrate too fast.

Cooking Tips
Cutting: For best results, use a sharp serrated knife. First remove the core from the top of the tomato. Then flip it over so its upside down. Use the knife to cut slices to desired thickness.

Seed: Remove the core of the tomato. With the removed core side standing up, cut the tomato horizontally across the middle. To remove the seeds take the tip of the knife and dig out the seeds while gently squeezing the tomato in the palm of your hand.

Peeling: With a small knife, cut a very thin cross on the bottom of the tomato. Place the tomato in a pot of boiling water for approximately 30 seconds. Remove the tomato from the water with a spoon and immediately transfer them to a bowl of cool water. Once the tomato has been cooled, the skin will peel off quite easily. Peeling the skin is an effective preparation technique for preparing soups and sauces.

Roasting: To roast tomatoes, halve and seed tomatoes. Drizzle olive oil on tomatoes laid halve side down on a baking sheet and bake at 425° F / 155° C.
Tomatoes also taste great when paired with seasonings such as basil, fennel, marjoram, oregano, parsley and sage.

Wines with high acid profiles complement tomato dishes. Try matching tomato dishes with red varieties such as Chianti or Barbera, or white varities such as Pinot Grigio and Sauvignon Blanc.