MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato Basics
 Categories: Info, Basics, Veggies
      Yield: 1 Servings
 
MMMMM----------------SELECTING,STORING,PREPARING---------------------
 
  SEASON: All year.
  
  LOOK FOR: Firm, plump, unblemished red or bright yellow tomatoes.
  Size does not indicate quality.
  
  TO STORE: If tomatoes are not fully ripe, leave them at room
  temperature, stem end up, out of direct sunlight, until they ripen.
  Then for fullest flavor, don't refrigerate; store at room
  temperature; they will keep several days. Green tomatoes can be used
  in recipes.
  
  TO PREPARE: It is not necessary to peel tomatoes before using them.
  Rinse them with running cold water. if peeling is preferred, just dip
  tomatoes in boiling water for a minute, then cool them in cold water;
  the skin will peel of easily. Or with a fork, hold the tomato over a
  direct flame, rotating it constantly until the skin pops, then peel
  the tomato. Juicy ripe tomatoes stay firmer, lose less juice, if you
  slice them from stem to blossom end rather than crosswise.
  
  TO SERVE: Slice or cut into wedges to serve as a cold vegetable; dice
  to serve in salads. Broil, bake or heat in a saucepan to serve as a
  cooked vegetable; or use in recipes. Slice, dip in batter and fry
  green tomatoes as a vegetable.
  
  Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
  by Dorothy Flatman 1995
  
  Echo: Cooking 4-6-96                  From : Dorothy Flatman
  
  From: Jayne Oake <jayne@idt.Net>
 
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