Gothamist: What's Fresh -- Tomatoes

ABC Girl

Thu, 31 Aug 2006 14:23:52 -0500

Don't ever order tomatoes from Fresh Direct-- I've ordered 2 separate times and each time the tomatoes were rotten or close to rotting when i received them....

irina

Thu, 31 Aug 2006 08:53:48 -0500

The best tomatoes I've ever had were in Rome, if New York comes close than I'll be the happiest girl in the world.

John Decker

Wed, 30 Aug 2006 21:47:19 -0500

Tomato anatomy: Stem end...blossom end. No root end exists Store those delectable, tender, juicy, evanescent heirloo tomatos on the blossom end

Pastora

Wed, 30 Aug 2006 21:11:13 -0500

That's not a simple recipe for gazpacho at all. Not need to make it so complicated. For simple, do this: Soak a nice chunk of bread in water (better w/o crust; also better if it's a day old, but whatever.) Peel 3 tomatoes (easier if you scald them first) and chop them up. Same with one red pepper (two if small) and half a cucumber. Also include a quarter of an onion, chopped, and/or a peeled garlic clove, if your stomach feels up for it. It tastes better with onion and garlic, but when raw, some stomachs complain. Throw soaked bread and chopped veggies in a blender. Add salt, a squirt of vinegar and a nice splash of olive oil. You may wanna add some water, maybe half a cup... eyeball it. Blend it up. Done. Delicious without getting all unnecessarily fancy. Gazpacho originated as a way for workers (meaning laborers) to get their nutrition in an easy, refreshing way. Now all of a sudden, one needs six different kitchen operations for a gazpacho? Please. Keep it simple. Spanish cuisine, the old-fashioned kind, is all about simplicity and straightforward flavor.

scruffy

Wed, 30 Aug 2006 20:10:25 -0500

we liked the simplicity..................

trev

Wed, 30 Aug 2006 16:40:50 -0500

heirlooms are awesome check out how i use em....

J

Wed, 30 Aug 2006 16:16:59 -0500

Made roasted heirloom tomatoes soup the other day.. Slice and roast the tomatoes ,in the oven on a cookie sheet, 350 degrees for about an hour, with some whole garlic cloves, olive oil, salt & pepper. after tomatoes are done in the oven, brown some chopped onion in olive oil in a large pot, after onions are cooked add the cooked tomatoes, and garlic, a table spoon of herbs de provence, and enough chicken stock to cover everything. Simmer and stir until tomatoes break apart. Let the soup cool to room temperature then strain the soup to get rid of any skins or seeds. Bring the strained soup back to a simmer, and add a half cup of heavy cream.. It was really good to have this during such gloomy weather.

Nicole

Wed, 30 Aug 2006 14:08:01 -0500

Yum. Tomatoes! I like to eat them whole, straight-up, like apples. Thanks for the tips!

PleaseShutUp

Wed, 30 Aug 2006 14:06:55 -0500

Everytime Gawker pokes fun at Gothamist things get all defensive around here.

geez

Wed, 30 Aug 2006 13:24:49 -0500

this is such a long post.