How to Buy, Store, and Cook Tomatoes, In Season in August
August: the climax of summer produce. We've still got zucchini and stone fruit, but August sees a mess of corn, berries, melons, lettuces of all kinds. Now is the time for veg- and fruit-forward cooking. And we'll start with the humble—no, not humble: AWESOME—tomato. Grab them while you can, douse them in olive oil and sea salt (or slather them in mayo and throw them on toast), and sink your teeth into this refreshing, ephemeral fruit.
HOW TO BUY
Cherry and Grape Tomatoes
Because of the many varieties sold, color isn't always an indicator of ripeness. Pick firm tomatoes that are free of bruises and cracks. Ideally, they'll exude a fresh tomato aroma.
Beefsteak, Plum, and Heirloom
Look for intense color (again, they come in many colors) and firm texture that gives a little when pressed. Tomatoes should be free of blemishes, cracks, or sunken spots, and smell intensely of tomato.
HOW TO STORE
Cherry and Grape Tomatoes
Cherry tomatoes will actually continue to ripen after picking if kept at room temperature. They shouldn't be stored in the fridge unless they're very ripe--cold mutes their bright flavor and can turn the texture mealy. If you do chill ripe these little tomatoes, make sure it's for a brief time—no more than a day.
Beefsteak, Plum, and Heirloom Keep tomatoes at room temperature, either on the counter or--if they require more ripening--in a brown paper bag. Never refrigerate tomatoes! Use ripe tomatoes immediately.
