Make the most of your farmers market haul.
When summer rolls around, there’s no better way to freshen up a caprese salad or add juiciness to athan with a plump tomato. That is, of course, unless you cut into a waxy, bland one, which doesn’t do much for your food except making it taste like a whole lotta nothing.
Heirloom varieties come in all shapes and colors, including purple, pink, yellow, orange, dark maroon, red, and green—and even with patterns like stripes or marbling tones. Their shades can actually dictate different tastes and textures, Troutner says. For example, yellowish orange ones carry a nectar-like flavor, while certain red varieties have more of a firm and meaty feel, making them perfect for hearty tomato sauces, she says.
Give the tomato a slight squeeze. You don’t want an overly mushy feel, but you’ll want it to have some softness, she says. Give the tomato a simple smell test, Troutner says. Look out for strong, fragrant scents versus mild ones; this will let you know it’s ripe.
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