I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52.
Most people were glad to see terrible, no good, very bad 2016 go, and now that we're in a new year, those who were most eager to move on are realizing that 2017 isn't exactly turning out to be a picnic, either. If things have got you feeling down lately, here's some good news: We now know how to make tomatoes taste better. Hey, it's a start.
The sad, lifeless, obligatory out-of-season tomato is found everywhere from pre-made salads to your local sports bar, a pale and watery imitation of the Platonic ideal. Yet in the collective American consciousness, the flavorless iteration of the fruit has largely taken over. Thankfully, science is here to help.
A study published today in Science by an international group of researchers led by scientists at the University of Florida identified the chemical genetic traits of flavorful, on-point tomatoes. The study was huge in scope, studying nearly 400 types of tomatoes, from sweet little cherry tomatoes to big goofy-looking heirlooms, and offers American tomato growers a playbook to make tomatoes great again, so to speak.
Read the rest over at MUNCHIES.
Drinking your Bloody Mary is all fine and good, but the good people at delish have devised a way to have your Bloody and eat it too, and it looks delicious.
Good canned crushed tomatoes should be sweet and bright, with a thick and hearty texture that’s perfect for stews, soups, and sauces. To determine the best brand at the supermarket, Cook’s Illustrated put a bunch of cans through a battery of tests, testing everything from pH, to Brix (sweetness), to texture.
Most foodies warn against storing tomatoes in the fridge, saying it saps them of their flavor. New research confirms this culinary opinion, revealing the way cold temperatures prevent critical flavor-enhancing genes from doing their job.
If you want to peel a few tomatoes for a homemade sauce or batch of gazpacho, all you need is an open flame and those tomato skins will come off in no time.
At the height of tomato season, there’s nothing better than fresh tomato sauce. You have a lot of types of tomatoes to choose from, but try cherry tomatoes for the best flavor and the least effort. Here’s why.
Tomato paste adds a super concentrated boost of flavor to everything it graces, and a teaspoon is all it takes to turn your morning egg into something truly savory and special.