Eat Fresh - Tomatoes

Published September 20, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

There is nothing like fresh, vine-ripened tomatoes. Those slightly sweet, slightly tart fruits go well with just about anything – and they instantly add interest to even the blandest dish. Leftover pizza for breakfast? Sprinkle on some fresh chopped tomatoes before reheating in the oven. Boxed Mac & Cheese for lunch? Top the noodles with a thick slice or two. Is dinner a Hamburger Helper? Add a side of fried green tomatoes for extra punch.

Tomatoes come in a variety of shapes and sizes. There are the big, round beefsteak tomatoes that are great for slicing on burgers and sandwiches. The plump, oval-shaped Roma tomatoes make great sauces and hold together well during cooking. The tiny cherry tomatoes are sweet and wonderful in salads or on pizza. There are yellow tomatoes, purple tomatoes and orange tomatoes – all with a different taste to experiment with – and there are green tomatoes, the tart, unripened members of all the tomato families.

When shopping for tomatoes – or picking them off the vine – you want well-formed fruit that is firm but not hard. The skin should be smooth without blemishes and the stem, if it is still attached, should be green. When picking, the ripe fruit will come easily off the plant. You will need to tug a bit harder for the green ones. Unless your kitchen is particularly warm, tomatoes are best stored in a basket or bowl on the counter instead of in the fridge.

Quick Broiled Tomatoes

This is a delicious, quick side dish.

2 medium tomatoes

Dijon mustard

salt

fresh ground pepper

ground cayenne pepper, to taste

3 tablespoons melted butter

1/4 cup seasoned fine dry bread crumbs

1/4 cup grated Parmesan cheese

Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Serves 4.

Classic Fried Green Tomatoes

This is the Southern classic. I love it alongside eggs or an omelet for breakfast.

4 to 6 green tomatoes

salt and pepper

cornmeal

bacon grease or vegetable oil

Slice the tomatoes into 1/4- to 1/2-inch slices. Salt and pepper them to taste. Dip in corn meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve hot.