Although available all year, the season for vine ripened local tomatoes is from July through October.
Choose tomatoes by smelling the stem end and choosing ones that have a strong, sweet tomato smell, are plump and shiny and have a slight give when pressed. They should feel heavy for their size and free of soft spots, bruising and blemishes and be vibrant in color. Avoid tomatoes that look dull and have been refrigerated. Don’t squeeze tomatoes as they have a delicate skin that can bruise easily.
If your tomatoes aren’t quite ripe yet be sure to store stem side down. Tomatoes should be stored at a cool room temperature, out of their packaging and used within a few days.
Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services.
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