tomato SEA­SON

Rachael Ray Every Day - - Fast & Fresh -

July through Septem­ber is the time to scoop ’em up. A few tips:

BUY There’s no such thing as a bad tomato this time of year—though you’re most likely to find the fresh­est (and most fla­vor­ful) vine-ripened ones at the farm­ers’ mar­ket. Com­mon va­ri­eties, like beef­steak toma­toes, are great for sum­mer­time BLTS, and sweet cherry toma­toes are per­fect for snack­ing. For tomato sal­ads—and for im­press­ing guests!—splurge on heir­loom toma­toes, which are older va­ri­eties that of­ten have a more pro­nounced fla­vor (and taste bet­ter than they look). STORE Toma­toes do best stored in a sin­gle layer at room tem­per­a­ture away from di­rect sun­light. Eat farm­ers’ mar­ket toma­toes within 2 to 3 days. PREP This is the easy part: Wash them, re­move the stems, slice, sprin­kle with sea salt—then gob­ble them up!

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