On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste Good
In late winter, even fans of seasonal eating need a break from root
vegetables. Try these tactics to transform bland grocery-store options
into summer-worthy treats.
"True, a wan winter tomato from the supermarket won’t ever be mistaken
for a homegrown August heirloom. But if you exert a little effort in
selecting and preparing your local produce aisle’s offerings, you can
edge pretty close..."
https://www.wsj.com/arts-culture/food-cooking/tricks-to-make-sad-tomatoes-actually-taste-good-0d57f7de?mod=food-cooking_more_article_pos3
By Martha Holmberg fro THE WALL STREET JOURNAL
Updated March 2, 2024
"AH, EATING with the seasons. Fava beans in spring! Zucchini blossoms in
early summer! And of course the ultimate seasonal treat, for me anyway:
the voluptuous tomatoes of late summer.
But what about winter? Butternut squash, hardy greens and root
vegetables have their charms…up to a point. At this time of the year,
when the winter landscape has gone grubby around the edges and I’m sick
of all my sweaters, I find myself craving a shot of edible sunshine.
Which is why, on any given blustery day in March, you might catch me at
the grocery store reaching for a plastic clamshell of tomatoes. One can
celebrate the rutabaga for only so long.
True, a wan winter tomato from the supermarket won’t ever be mistaken
for a homegrown August heirloom. But if you exert a little effort in
selecting and preparing your local produce aisle’s offerings, you can
edge pretty close—and enjoy their sweet-tart, umami-rich pleasures even
when there’s still snow on the ground. All it takes are a few
tried-and-true kitchen tricks. Here’s how.
1. ADD CONTRAST:
Even the best winter tomatoes taste kind of flat (the poor things were
likely raised in a factory, after all). But you can enhance their better
qualities by giving them a quick edit, the way you boost your iPhone
photos.
Start by increasing the contrast between acid and sweet, which you can
do with two items you likely already have in your cupboard or fridge.
For acid, sprinkle halved or thickly sliced tomatoes with a few drops of
fresh lemon juice or a quality vinegar such as Champagne, white-wine or
my favorite, Sherry vinegar.
For sweetness, a very tiny sprinkle of sugar will do the trick. White
sugar has a neutral flavor, so it’s preferable to honey or a darker
sugar like turbinado, which could be intrusive.
Want to keep it even simpler? Late-harvest vinegars—such as Katz’s Late >> Harvest Sauvignon Blanc or Zinfandel, or a white balsamic—offer a lovely >> tension between sweet and sour and a drizzle produces a similar effect
using just one ingredient.
2. DIAL UP THE SATURATION:
When we think about the way good tomatoes taste, “saturated” flavor
usually equals fruitiness. Dressing slices with a squeeze of orange
juice can add a zippy freshness that harmonizes with the tomato’s
natural flavor profile. Or, for a similar effect, tip out a few drops of
pomegranate molasses, though use restraint—the syrupy stuff can overpower. >> Finally, don’t forget salt, which can magically bring all the good
qualities of a tomato into focus. Whichever enhancements you add, let
the tomatoes macerate for a few minutes, drain off any excess juices,
then continue making your salad (or any other raw-tomato dish) just as
you would if you were using prime summer specimens.
3. ACCENTUATE THE POSITIVE:
Even a dull, insipid tomato will develop a personality in the oven. The
key is roasting: high heat cooks off much of the water in the tomato and
thereby concentrates flavor. It also caramelizes the fruit’s natural
sugars. To achieve a jammy masterpiece, arrange chicken thighs, onions,
garlic and cherry tomatoes on a sheet pan and roast for a speedy dinner.
Or keep it simple and roast tomatoes on their own, to use in salad,
pasta or any number of other dishes. Just slice them in half, drizzle
with olive oil, season with salt and roast at 375 degrees until the
half-moons shrink slightly, browning around the edges, but remain juicy.
4. HAVE A CAN - DO ATTITUDE:
Lastly, the FBI won’t arrest you if you reach for a can of tomatoes. And >> if you do, soups or sauces aren’t your only options. Like fresh
tomatoes, whole canned ones benefit from roasting; the process
transforms them into sweet-tart flavor bombs.
To prep, gently squeeze the tomatoes to remove seeds and excess juice,
lay them on an oiled sheet pan, drizzle with a bit more oil and sprinkle
with salt. Then roast at 300 degrees until shrunken, sweet and slightly
chewy.
From there, nearly endless possibilities unfold. Toss the tomatoes into
a fast frittata. Layer them with fresh mozzarella for a winter caprese
salad. Add them to a grain bowl with roasted root vegetables. Or even
make a gloriously out-of-season BLT, to nibble on as you page through
seed catalogs, dreaming of your own heirloom tomatoes, ripe and ready by
next August...
Everything written above is worse than worthless. The author deserves
to be kicked in the shins.
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste Good
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
On 3/13/2024 4:25 AM, Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
I think she uses citric acid too . So I guess we do use one
"chemical" . At least I can pronounce it !
On 3/13/2024 4:25 AM, Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste Good
We don't eat TSO's (tomato shaped objects) at our house . We grow
our own and either freeze or can them . No preservatives , no
other chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
I think she uses citric acid too . So I guess we do use one
"chemical" . At least I can pronounce it !
Snag wrote:
On 3/13/2024 4:25 AM, Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow
our own and either freeze or can them . No preservatives , no
other chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
I think she uses citric acid too . So I guess we do use one
"chemical" . At least I can pronounce it !
It's pretty much vitamin c right?
Snag wrote:
I think she uses citric acid too . So I guess we do use one
"chemical" . At least I can pronounce it !
It's pretty much vitamin c right?
Snag wrote:
On 3/13/2024 4:25 AM, Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow
our own and either freeze or can them . No preservatives , no
other chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
I think she uses citric acid too . So I guess we do use one
"chemical" . At least I can pronounce it !
It's pretty much vitamin c right?
On 3/13/2024 3:53 PM, cshenk wrote:
Snag wrote:
On 3/13/2024 4:25 AM, Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow
our own and either freeze or can them . No preservatives , no
other chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
I think she uses citric acid too . So I guess we do use one
"chemical" . At least I can pronounce it !
It's pretty much vitamin c right?
No, it's ascorbic acid.
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
for some tomatoes they are acidic enough. it depends
upon the variety. if you want to add extra it won't
hurt, but may not be needed. sometimes if i'm suspicious
i'll add extra lemon juice or vinegar, but i rarely have
to do that. basically, it's just a know what you're
doing thing and you can test the pH if needed to verify
if you're unsure.
On 2024-03-14, songbird <songbird@anthive.com> wrote:
Cindy Hamilton wrote:
On 2024-03-13, Snag <Snag_one@msn.com> wrote:
On 3/12/2024 8:57 AM, GM wrote:
4 Tricks That Make Sad Supermarket Tomatoes Actually Taste GoodWe don't eat TSO's (tomato shaped objects) at our house . We grow our
own and either freeze or can them . No preservatives , no other
chemicals ...
For canning, what do you use to adjust the pH? We always used
citric acid.
for some tomatoes they are acidic enough. it depends
upon the variety. if you want to add extra it won't
hurt, but may not be needed. sometimes if i'm suspicious
i'll add extra lemon juice or vinegar, but i rarely have
to do that. basically, it's just a know what you're
doing thing and you can test the pH if needed to verify
if you're unsure.
Do you test it? Or do you rely on your gut?
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