About Me: At Catena Farm we grow a wide variety of tomatoes because we absolutely adore them. Heirloom tomatoes sometimes have a unique cracked appearance near the stem or odd shapes and colors. Don’t worry — they’re supposed to look that way. Inside, you’ll be rewarded with a delicious, juicy flavor that you can’t get from other tomatoes. If you want to make a sauce with your tomatoes you will want to remove the skins. To do so, score the end of the tomato with an “X,” dunk whole tomatoes in boiling water for 30 seconds, lift out with slotted spoon, plunge into ice water, and the skins will slide off.
To store: Do not refrigerate tomatoes if you can help it; cold temperatures deplete their flavour and texture. If your tomatoes smell fragrant and yield slightly when squeezed, they are ready to use. If not, store them for a few days at room temperature out of the sun until they are ripe. Putting dry tomatoes in a brown paper bag accelerates the ripening process.
To freeze: Tomatoes can be frozen whole. Skin and core tomatoes, place on cookie sheet, and freeze. When solid, put in a freezer bag and place in freezer. Thawed tomatoes are only appropriate for sauces, salsas, or purées.
Note: avoid cooking in aluminum or iron pots because tomatoes react with those substances, giving the dish a metallic taste. Tomatoes can also be dehydrated for a winter treat.