How do I store fresh tomatoes?

Store ripe tomatoes at room temperature, stem-side down, away from direct sunlight. Avoid refrigerating them, as it can affect their flavor and texture.

How can I use up leftover tomatoes?

Leftover tomatoes can be used in various ways. You can make a quick tomato salad , add them to scrambled eggs or omelets , or blend them into a refreshing gazpacho .

How do I choose ripe tomatoes?

Look for tomatoes that are vibrant in color, slightly soft to the touch, and have a fragrant aroma. Avoid tomatoes with blemishes or bruises.

25 Fresh Tomato Recipes

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This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3 to 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

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8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
3 tablespoons olive oil, divided
2 pints whole cherry tomatoes
1 tablespoon balsamic vinegar
Kosher salt
Fresh ground black pepper
2 garlic cloves
1/2 cup grated Parmesan cheese, divided
1/4 cup pasta water
1 handful fresh small basil leaves, chopped if large

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Instructions

Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least 1/4 cup). Drain the pasta.
Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with 1/4 cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
Add the pasta to the pan and toss to coat. Add the blistered tomatoes, 1/4 cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining 1/4 cup grated Parmesan cheese sprinkled on top.

Notes

*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.

Find it online: https://www.acouplecooks.com/best-fresh-tomato-recipes/