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methods of food preparation, ways to cut the fat,
calories and cholesterol in your favorite recipes.
You will find low fat baking tips, how to use
fresh herbs and spices, onions, peppers, garlic
and leeks to add flavor when you delete oils and
fats. We often preview exciting new low fat recipes
that have unusual preparation and new low fat
products in the tips section as well.
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WEEK OF
Storing and Ripening Tomatoes
Determine whether tomatoes are fully ripe. A ripe tomato is dark red or orange, is slightly soft, has a uniform skin color and smells like a tomato.
Put unripe tomatoes in a brown paper bag and leave them at room temperature until they ripen, usually in a day or two.
Store ripe tomatoes in a cool place - around 55 degrees F. Stored this way, they should keep for five days. Avoid refrigerating tomatoes.
Store cut tomatoes in the refrigerator and use as soon as possible
NOTE: Most tomatoes bought in supermarkets are not ripe.
Temperatures below 50 F (like in your refrigerator) begin to destroy tomato flavor and texture.
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