PORTLAND, Ore. (AP) — Paul Klitsie, executive chef and co-owner of Ristorante Fratelli, is a great fan of the tomato.
Here's some advice from him on how to tame your tomatoes.
How to skin and seed a tomato with a knife
Cut off both ends and slice tomato into quarters.
Lay tomato quarters, skin side down, on cutting board. Run sharp knife along flesh to remove seeds and pulp.
Gently press tomato quarter flat on cutting board, skin side down, and insert knife between flesh and skin at narrow end of quarter. Run knife along tomato to remove flesh from skin.
Tomato talk:
— Buy tomatoes that are firm and fragrant and give slightly to palm pressure. They should be heavy for their size and free of blemishes and cracks.
— Store ripe tomatoes, stem side down, at room temperature away from direct sunlight.
— Never refrigerate tomatoes. Cold temperatures destroy the flavor and create pulpy flesh.
— Use ripe tomatoes within a few days.
— Cut tomatoes with an inexpensive tomato knife or use the tip of a sharp pointed knife to pierce skin and then cut into the skin at the pierced point.
— Seed tomatoes by cutting them in half horizontally and gently squeezing each half. Squeeze over a strainer and bowl to preserve juice to use in dressings or sauces.
— To make a tomato shell, cut 1/2 inch off the top and use a teaspoon or grapefruit spoon to scoop out seeds and pulp. Allow tomatoes to drain, upside down, on paper towels for 15 minutes.
— Don't use an aluminum pan to cook tomatoes or tomato-based sauces. The aluminum leaves a bitter aftertaste, and the tomato will lose its bright color.