http://www.manfreedinthekitchen.com/ Manfreed demonstrates an easy recipe how to make a delicious, nutritious, homemade tomato sauce. Manfreed’s simple made-…
Question by pea in a pod: What are the best tomatoes and how do you know if they are ripe?
I bought the four in a pack tomatoes, and I was wondering if it was okay to cut them already. I know if it’s green inside then they aren’t ripe, but is there another way to tell?
And does anyone know of any websites that tell you how long vegetables last, how to pick them in a store, how to tell if they are ripe, etc… ?
Best answer:
Answer by j
If tthey red on the outside they should be ripe may be leave them on a sunny windowsill. They should last a couple of weeks in the fridge as long yyou don’t cut or bruise them. P.S just google how to tell riped tomatoes there will be alot of usefull info for you .
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@wjmortician HAHA seriously, 20 min vid on how to make an easy pasta
sauce…
. . . yes and it is a delicious, homemade sauce . . . it can be a great
social time . . . invite your family and friends around while you are
making the sauce . . . Manfreed
In countries other than America, people leave vegetables out on the counter at room temperature. If you keep tomatoes in the refrigerator, it’ll kill the enzymes by the cold temp and the insides become mealy. Not good. Keep them out on the counter in a pretty dish and use it up before it gets too ripe or mushy. Room temperature is the best environment for any vegetable, and some fruits. Try to avoid sticking them in the fridge.
As for the shelf life of most vegetables, they will keep well if you let them sit at room temperature and as long as they dont have anything weighing them down. Or else they will bruise and cause dents on the skin. Try to use them within 6-8 days. I guarantee they will keep well.
First of all, pretty much all tomatoes you get at the store aren’t ever “ripe.” If they picked and shipped ripe tomatoes (or any soft-fleshed veggie) they would bruise and not sell. Grocery tomatoes (except in the summertime) are picked green and sprayed with a naturally occuring chemical that turns the outside “ripe” or the red color that means it’s ripe while the inside still stays very firm.
Window-sill ripening tomatoes is an old-wives tale.
And DO NOT stick a tomato into the fridge unless you don’t mind eating mealy tomatoes.
If you have green tomatoes and put them in a drawer in a paper bag they will ripen – I do this every year with my ones that don’t ripen in time in the garden.
It is not true that most vegetables should be kept at room temperature – only a few tomatoes, onions, potatoes and sweet potato. Lettuce, and all leafy veg will shrivel up and lose nutrients if kept at room temperature, likewise cucumber, eggplant, zucchini – they should be kept in paper or ventilated plastic bags in the fridge.
As for the best tomatoes it’s down to a matter of personal taste – store bought I like tomatoes that are on the vine. The best for me though are home grown – loads more flavour than anything in a store
Ripe tomatoes are a red colour, and the intensity of the colour indicates the ripeness.
Gently squeeze the tomatoes, and the softer they are the more ripe they are.
The best way to find out about the ripeness of your vegetables is by your own judgement as it is an observation method. Normally the staff will help you telling you what is the freshest when you are in there.
It is the way you store them can keep them fresh, will slow them from riping or aiding them riping.
Some foods should be chilled, like cabbage and cauliflower, others at room temperature like tomatoes and bananas and so on.
As you grow up you will learn what is best for the climate in your area.
By the age of a teen ager you should have learned enough to be able to go shopping to see these things for yourself. If you are slow learning this already, stay with your momma.