Beefsteak Variety
Paste Variety
Cherry Variety
Standard Variety
Color Classification
Weights & Containers
Identification Chart

Seeding - usually done to preserve the smooth texture of sauces and remove the acidic locular gel.  Halve the tomato horizontally, then squeeze each half over a strainer capturing juice in a bowl.  The juice can be used for reductions or to fortify a sauce.

Cooking - avoid aluminum pans that will create a bitterness.  If tomatoes are not sweet add a pinch of sugar to balance out the flavor.

Broiling grilling and oven roasting can concentrate the flavor of out-of-season or insipid tomatoes. During the cooking process turn the tomatoes until they are nicely blistered and charred.

Complimentary flavors: garlic, onion, olive oil, basil, dill, oregano, parsley and balsamic vinegar.

Asparagus Artichoke Asian Long Bean Beans Broccoli Brussel Sprouts Cabbage Cauliflower Celeriac Celery Chestnut Chickpeas Corn Cucumber Dried Peas & Lentils Eggplant/Aubergine Fennel Fiddlehead Fern Hearts of Palm Kohlrabi Lettuces & Field Greens Loofah Okra Peas Peppers Ramp Rice Sprouts Swamp Cabbage Squash & Pumpkins Tomatillo Tomato Wild Rice

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