Care & Handling

Availability
Green Giant Fresh Tomatoes are available year round.

Selection
Never buy tomatoes from a refrigerated case; the cold damages them. Tomatoes displayed loose are easier to evaluate than those that are packed in boxes. Look for plump, heavy tomatoes with smooth skins. They should be free of bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes do not affect flavor. If greenhouse tomatoes still have their leaves, check that they are fresh and green.

Storage
Room temperature (above 55°F) is best for storing tomatoes; don't refrigerate them. Place less-than-ripe tomatoes in a paper bag with an apple or banana; the ethylene gas given off by the fruit will hasten the ripening process. Keep the tomatoes out of sunlight--they will overheat and ripen unevenly--and arrange them in the bag stem-side up to prevent bruising. Once the tomatoes are red and yield to the touch, they will keep for a day or two at room temperature. Should you need to hold them longer, refrigerate them; if they'll fit, place them in the butter compartment, which is the warmest part of the refrigerator. For full flavor, let the tomatoes come back to room temperature before you serve them.

Preparation
Wash tomatoes gently in cold water before serving them. To cut tomato slices for a salad or sandwich, stand the tomato upright and cut from top to bottom--the slices will retain their juices better than slices cut from side to side. Add sliced tomatoes to salads and sandwiches at the last minute because they begin to release their juices as soon as they are cut; contact with salty condiments or dressings will draw out more juice.

Cooking
Baking: Prepare tomatoes as for broiling, then bake instead. For stuffed tomatoes, halve firm tomatoes, drain them, and scoop out the pulp (reserve it for use in the stuffing, if you wish). Salt and drain the halves, then fill them with a stuffing, such as cooked rice, pasta, grains, cooked corn, peas or other vegetables, or a bread or breadcrumb stuffing. Do not overcook the tomatoes, or they will split and fall apart. Cooking time: eight to 15 minutes in a 400°F oven.

Broiling: Broiled tomato halves are delicious served on their own or as an accompaniment to meat or poultry. Halve firm tomatoes and place, cut-side up, on a broiler pan. Sprinkle with breadcrumbs, herbs, grated cheese, and a little olive oil, and broil. Cooking time: five minutes.

Sauteing: Use sauteed cherry tomatoes to lend color to a simple main dish. Pierce each tomato with a pin (to prevent bursting) and saute them in hot oil (with chopped garlic, if you like) until hot and tender. Toss with chopped fresh herbs. Halved plum tomatoes can be cooked the same way. Cooking time: one to two minutes.

Stewing: Skin and seed tomatoes, then place them in a pan with a little water, broth, or tomato juice. Cover and cook until the tomatoes are softened. Season to taste with salt, pepper, a pinch of sugar, if necessary, and fresh or dried herbs, such as basil, oregano, tarragon, or dill. Cooking time: 10 minutes.