Monday, August 31, 2009

Pomodori, part 1

What are the best tomatoes to buy? The ones at your local farmer's market! Tomatoes are in full season right now on the East Coast, and it's the perfect time to buy them and make pasta sauces from scratch, or perhaps an insalata caprese.

I like to buy cherry or grape tomatoes and quickly cook them in a skillet with olive oil and just a touch of garlic. Throw in some fresh basil at the end and enjoy. These particular tomatoes are called black cherry tomatoes. They are not only dark in color, but they actually have a hint of black cherry flavor.

I like the concentrated sweet flavor of these smaller tomatoes for sauces. Another benefit is that the skin on these is basically negligible in the sauce. Big tomatoes have tougher skin that ends up getting in the way in a sauce, so you have to peel them first with a vegetable peeler or blanch them for 30 seconds in boiling water and the skins will fall right off.

Next time, I'll talk about canned tomatoes, since tomato season will soon be over, sadly.

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