Tomato

(rough estimate due to natural conditions {weather, pests etc})

July, August, September, October 21742922_208866246315780_7379680678133384523_n

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the refrigerator does minimal harm once tomatoes are ripe / in the fridge for up to 4 days no problem.
tomatoes that aren’t quite ripe? They need to stay at room temperature, ideally in a single layer out of direct sunlight. And most importantly for keeping them fresher longer, store them stem side down while they finish ripening. Do Not put them in the refrigerator

A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash & bruise the tomato flesh when slicing.
Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter & fades the color. The dish will also absorb some of the aluminum & the acid in the tomatoes can pit and discolor the aluminum cookware.
If your tomatoes seem overly acidic, you can add a sprinkle of sugar and salt, both of which will bring out the flavor.
Rather than sugar, try adding grated carrot to marinara sauce to combat acidity. The carrot disintegrates in the sauce and adds sweetness but no hint of carrot flavor.
When making a tomato sauce, a quarter teaspoon of baking soda per gallon will also help alleviate acidity.
The high acid content of the tomato will naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes added may take up to twenty percent more cooking time than without.