Roma Tomatoes

7–10

Store ripe tomatoes in a paper bag or loosely covered; cold slows ripening and can dull flavor, so use within a week.

Freeze whole or quartered on a tray first, then bag. Skin slips off easily after thawing.

3–7

Keep stem-side down on counter, away from direct sunlight until ripe.

Choose tomatoes that yield slightly to gentle pressure and smell fragrant at the stem.

For maximum flavor, use at room temperature or cook whole; heat brings out sweetness and acidity.

Remove seeds and excess juice before cooking if you want a thicker sauce with less water.

Canned whole or crushed roma tomatoes are often superior to fresh out of season—don't hesitate to use them.

Basil, oregano, garlic

Olive oil, onion, red pepper

Mozzarella, parmesan, balsamic vinegar

Pasta, risotto, soups, stews

Refrigerating unripe tomatoes—they won't ripen properly in the cold.

Overhandling or stacking them in storage, which bruises the delicate flesh.

Cooking at too high heat, which can burn the sauce; low and slow yields deeper flavor.