Tomatoes

Store ripe tomatoes at room temperature stem-side down for best flavor; refrigeration dulls taste but extends life. Freeze whole or chopped for cooking use. Never refrigerate unripe tomatoes.

Rich in lycopene (antioxidant), vitamin C, and potassium. Cooking tomatoes increases lycopene bioavailability.

Remove skins easily by scoring an X on the bottom, blanching 30 seconds in boiling water, then plunging into ice water

Remove seeds and gel when you want less moisture in dishes like bruschetta or pizza toppings

Salt sliced tomatoes 10-15 minutes before use to draw out excess moisture and concentrate flavor

Use paste tomatoes (Roma, San Marzano) for sauces; beefsteaks for slicing; cherry for salads

Add a pinch of sugar to tomato sauces to balance acidity, not to make them sweet

Basil, oregano, thyme, and other Mediterranean herbs

Garlic, onions, and shallots for savory depth

Mozzarella, parmesan, and feta cheeses

Olive oil, balsamic vinegar

Cucumber, avocado, corn in fresh salads

Refrigerating tomatoes before they're ripe, which prevents proper ripening and flavor development

Using underripe tomatoes in fresh applications—they lack sweetness and have poor texture

Overcrowding the pan when roasting, which causes steaming instead of caramelization

Adding tomatoes too early when making sauce, cooking them so long they turn bitter and lose bright flavor