It’s a truth universally acknowledged that a fresh tomato in season is never in want of a chef. Tomato loving chefs will only eat fresh tomatoes when they are in season and move to canned when they are out of season.
There is no universal truth about how to store tomatoes. Many put them in the fridge. However, this is sacrilege to some as storing them under 52°F can turn them mealy and they can lose flavor. Alexandra Kazaks, PhD, member of the Institute of Food Technologists’ Nutrition Division recommends storing whole tomatoes at room temperature, but cut tomatoes should go into the refrigerator. Another trick is to remove the stems ASAP and keep whole tomato stem-side down.
Here’s a refreshing recipe for fresh tomatoes that was part of the 2016 School Settlement Association (SSA) Cookbook. It was contributed by Felicia Pecoraro (a board member of SSA), whose family has been in the cheese business since 1976 and owns Pecoraro Latteria (636 Metropolitan Avenue), which was previously featured in Greenline.
Caprese Salad
Serves 4
| 3 vine ripened tomatoes, sliced in ¼ inch slices | Good extra virgin olive oil (my favorite is San Giuliano) |
| 1 lb. fresh mozzarella, sliced in ¼ inch slices | Fine sea salt |
| ¼ c. packed fresh basil, big beautiful leaves | Fresh oregano, if you wish |
Salt the tomato slices. Layer alternating the slices of tomato and mozzarella. Add a basil leaf between each one, on a large shallow platter. Drizzle the salad with olive oil and season with some more salt, pepper, and oregano. The trick to best-tasting mozzarella is to buy it fresh, and do NOT refrigerate it. It should be served at room temperature.
The Greenline 