How to Choose the Perfect Tomato by Gallagher Flinn

Tomatoes are one of the most vital and versatile vegetables (OK, fruits) to have in the kitchen, but they can also be hard to check for quality. Just because they're are available year-round doesn't mean they're going to be good year-round -- anyone who's ever had a fresh one straight from the honest soil of a home garden knows that eating the eerily perfect tomatoes that show up in the produce aisle in February is like biting into a ball of wet paper. But these perfectly round, red orbs look so immaculate! How can we know whether the tomato we're buying is going to be a juicy treat or a flavorless disappointment?

First, check how the tomato looks on the outside. The best tomatoes are completely free of blemishes and bruises and should be a deep, bright red. Any tomato that looks dull or pale is going to be lackluster. Steer clear of any discolorations -- even a small black spot can mean hidden rot on the inside.

While appearance is a good indicator of quality, don't be fooled by a pretty exterior. Like many fruits, tomatoes are often picked while they're still green, making them more durable for transport but less palatable once they get to the grocery store. Often they ripen in transit, but some tomatoes are sprayed with ethylene gas to speed up ripening. Artificially ripened tomatoes are bland, so for the best grocery store tomatoes, look for the phrase "vine-ripened" or find a farmer's market where you can buy from local growers.

Second, test how the tomato feels. How much give is there when you squeeze it? How heavy is it? A good tomato is firm enough to resist pressure, but not so hard that it doesn't react to your touch. Watch out for soft spots -- they're well on their way to becoming bruises, which reduce the tomato's shelf life. Tomatoes that are no longer fresh will feel unnaturally soft all over, and they're days away from turning into piles of goo. Heft should also be a factor in your decision. Juicier tomatoes are denser, while unripe tomatoes feel a little too light. Touch is also a good way to test heirloom tomatoes, which can be purple, lumpy, tiny or green even when ripe.

Finally, test the tomato for its scent. Smell the tomato up by the stem; it should have a strong, sweet, earthy odor. The more fragrant a tomato is, the more flavorful it will be, so be wary of tomatoes that don't smell like anything. Whenever possible, avoid buying tomatoes in plastic wrap or packaging. The only way to be sure that you're getting a good tomato is to inspect it yourself.

From this website: http://recipes.howstuffworks.com/fresh-ideas/dinner-food-facts/how-to-choose-the-perfect-tomato.htm

This is a Great video on how to train and harvest tomatoes.
At the end of this video they say look for color, smell, and squish-ability:

Q. What are certain characteristics I should look for when selecting different types of tomatoes for recipes?

A. Although tomatoes are enjoyable year round, summertime is when tomatoes are tasty -- and plentiful. Whether you have a few plants in the backyard, stop at farm stands, or shop weekly farmers' markets, summertime is the time when tomatoes are at their peak.

Check the tips below for choosing, storing, and preparing tomatoes.

Types: Globe tomatoes, which are either red or yellow, are the most common tomatoes. They are considered all-purpose tomatoes, good for eating raw or for cooking. Plum tomatoes, sometimes called Italian or Roma tomatoes, are small and oval in shape. Since they are fleshier than globe tomatoes, they are a good choice for sauce making. Bite-size cherry tomatoes are ideal for snacking, salads and garnishes. Tiny pear tomatoes are shaped somewhat like pears and can be used in the same ways as cherry tomatoes. Cherry and pear tomatoes are usually red, but yellow varieties are sometimes available.

Buying: Look for plump, heavy tomatoes that are brightly colored and have a pleasant aroma. They should be firm but not hard. Avoid soft tomatoes, which may be watery or overripe.

Storing: Never refrigerate uncut tomatoes, because cold temperatures cause their flesh to become mealy and lose flavor. Instead, store them at room temperature away from direct sunlight. Leftover portions of tomatoes should be covered and refrigerated.

Preparing: Remove the core and stem before slicing or cutting tomatoes into wedges. A serrated knife works best.

Before cooking tomatoes, you may wish to peel and seed them. Tomato skins tend to shrivel and toughen when cooked, and tomato seeds in sauces are unattractive.

To peel, drop ripe tomatoes into boiling water for 10 seconds (firm ones for 20 seconds), then into cold water. When tomatoes are cool, slip off their skins. To seed tomatoes, cut them in half crosswise. Holding each half over a bowl, cut side down, gently squeeze to remove the seeds.

Quick Ideas for Tomatoes

·         Place tomato slices on a bread-style pizza crust brushed with olive oil or basil pesto. Sprinkle with Parmesan or mozzarella cheese and bake or grill until hot. Serve as an entrée or appetizer.

·         To make a simple uncooked salsa, chop tomatoes and combine with minced onion, jalapeño pepper, and fresh basil. Serve with grilled chicken breasts.

·         For an easy salad, marinate tomato wedges or cherry tomato halves in Italian dressing and serve on lettuce leaves.

·         Add chunks of tomato to stir-fries at the last minute; gently stir until tomatoes are hot.

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