QUICK TREATMENTS: Puckering Tomatoes
Salsas and spaghetti sauce from puckering tomatoes
“Salsas are a great way to use things up. Tomatoes don’t have a long shelf life. When their skins pucker (but are without the soft spots) I throw them into the food processor with garlic, cilantro, salt and pepper, and add mangoes or tomatillos to make the salsa really fresh-tasting. You can even use soft cucumbers. Slice down the center, remove the seeds, toss into ice water, and your cucumbers will perk up again so you can chop them finely into a salsa. There’s no way you can use expired vegetables in their normal state: better to chop them finely into spaghetti sauce, or more coarsely into a salsa.” (Dawn Viola, recipe developer, Central Florida)
Slow roast tomatoes in the oven with olive oil and rosemary
"When your cherry tomatoes or Roma tomatoes aren't pretty anymore, preheat your oven to 250 degrees. Slice your tomatoes thinly, and place on a cookie tray lined with foil. Brush on extra virgin olive oil, season with salt, pepper and fresh or dried rosemary and let the tomatoes slow roast for about 20 minutes until they appear to "melt" into the foil. The flavor of your tomatoes becomes altogether different: more nutty and herbal." (Nancy Gershman of Expendable Edibles)
