The coveted garden favourite, we wait all winter and spring for tomato season. We grow several varieties and colours, which we love to do because it expands the flavour experience from sweet low acid yellow tomatoes, to higher acid deeper smokier flavoured purple tomatoes. We grow a combination of heirloom and hybrid varieties but all the varieties we grow prioritize flavour.
Never ever, I repeat, never ever put your tomatoes in the fridge! Your tomatoes will keep their flavour and texture best when kept on the kitchen counter. They will last on the counter for up to 5 days. If you would like to perserve your tomatoes you can core them, quarter them and put them on a baking sheet with oil and salt and roast them (see recipe below) and add them to a jar or freezer bag and put them in the freezer. Or you can core them and score the bottom and put them in a freezer safe bag and when you want to use them take them out of the freezer several hours before you want to use them or the night before and once they have thawed their skins will come off easily.
We eat fresh tomatoes pretty much every day of tomato season, especially in the beginning of the season. We enjoy them with some coarse salt or as a tomato cucumber sandwich: multigrain bread, mayo, mustard, cucumbers, tomatoes, salt and pepper. There are also an innumberal amount of options for cooking tomatoes.
^^^ roasted tomatoes for preserving