the simpliest summer salad ever!
If tomatoes are on the vine, place them stem up. Otherwise, store upside down to control air and moisture. Leave on the counter until ripe; if not eating right away, store in the fridge for up to 2 days.
When slicing tomatoes (like for our salad), you’ll have leftover skin-heavy tops and bottoms. Grate the flesh on a box grater and use for salsa or sauce. Any tomato scraps are an awesome addition to homemade stock; freeze them until ready to use.
Ripe tomatoes are tender, not soft. If yours seem super-soft, opt for roasting or simmer in sauces or soups. If they are very firm, let them ripen a few more days. In a hurry? Place in a paper bag and leave in a warm spot. (They’ll release ethylene gas, which speeds up ripening.) Wrap each in a paper towel to absorb moisture and keep tomatoes from touching.