Pick tomatoes by ripeness and intended use, not by size
A ripe tomato should feel slightly soft when you press it gently—not mushy, but with some give. The color should be deep and even all over; pale spots near the stem mean the tomato was picked too early and won't develop full flavor. Smell the bottom (the end opposite the stem): a ripe tomato has a distinct tomato smell. If it smells like nothing, it will taste like nothing.
Different dishes call for different tomato types. Beefsteak tomatoes are large, meaty, and good for slicing raw into salads or sandwiches because they have fewer seeds and less juice. Roma tomatoes are smaller, denser, and have thicker walls—they're ideal for sauces because they break down into a thick puree. Cherry tomatoes are small and sweet, best eaten whole or halved in salads. If you're making tomato sauce and only beefsteaks are available, you'll spend extra time straining out seeds and juice; if you're making a sandwich and only have romas, the slices will be thin and the texture will be dense.
Key Takeaways
- Ripe tomatoes feel slightly soft, smell strong at the bottom, and have deep, even color all over.
- Beefsteak tomatoes work best for raw eating because they have fewer seeds; roma tomatoes work best for sauces because they're dense and meaty.
- Store ripe tomatoes at room temperature, never in the refrigerator, or they will lose flavor and become mealy.
- Remove the core (the hard white part where the stem connects) before cooking or eating raw to avoid a bitter taste.
- Tomatoes release more juice when you cut them; salt them lightly after cutting to draw out flavor rather than letting juice run onto your plate.
Store ripe tomatoes at room temperature to keep them flavorful
The refrigerator breaks down the cell walls in tomatoes and stops the ripening process, which means cold tomatoes taste bland and mealy. Keep ripe tomatoes on the counter or in a cool, dark cupboard away from direct sunlight. They'll stay good for three to five days at room temperature.
If you have unripe tomatoes, place them in a paper bag with a banana or apple—these fruits release ethylene gas, which speeds ripening. Check them daily. Once they're ripe, move them to the counter. Never refrigerate until you've cut into them; after that, store the cut side down on a plate in the coldest part of your refrigerator for up to two days.
Remove the core and seeds before cooking or eating raw
The core—the hard, white, woody part where the stem connects—tastes bitter and has an unpleasant texture. Use a small sharp knife to cut a cone shape around the stem, angling the blade inward at about 45 degrees. Twist and pull the core out. This takes five seconds and makes a real difference in flavor.
Seeds and the jelly around them are edible and flavorful, but they release a lot of liquid when you cut the tomato. If you're making a salad and want the tomato slices to stay firm, scoop out the seeds with a small spoon after slicing. If you're making sauce or soup, leave the seeds in—they add flavor and body. For a smooth sauce, strain the cooked tomatoes through a fine sieve after cooking to remove seeds and skin.
Slice tomatoes correctly to prevent them from falling apart
Use a serrated knife (a bread knife works perfectly) and cut with a gentle sawing motion rather than pressing down. A dull knife will crush the tomato and squeeze out juice; a serrated knife cuts through the skin without crushing the flesh inside. Cut slowly and let the knife do the work.
For even slices, place the tomato on its side and cut from one end to the other. If you need thick slices for a sandwich, cut the tomato in half first, then slice each half. Thin slices work better for salads because they're less likely to slide around on the plate. After slicing, sprinkle lightly with salt and let the tomatoes sit for a few minutes—the salt draws out flavor and creates a light brine that keeps the slices from drying out.
Cook tomatoes low and slow to build deep flavor
When you heat tomatoes, their natural sugars concentrate and their acidity mellows. A quick sauté over high heat will warm the tomato but won't develop much flavor. Instead, simmer diced or crushed tomatoes over medium-low heat for at least 20 to 30 minutes. The longer they cook, the deeper the flavor becomes—many traditional tomato sauces simmer for an hour or more.
If your sauce tastes too acidic after cooking, add a pinch of sugar or a small pat of butter to balance it. Acidic tomatoes are common in winter or when tomatoes are picked early; summer tomatoes are naturally sweeter. Taste as you go and adjust. Never add baking soda to reduce acidity—it will make the sauce foamy and bitter.
Use canned tomatoes when fresh ones are out of season
Canned tomatoes are picked at peak ripeness and processed the same day, so they often have better flavor than fresh tomatoes in winter. Whole canned tomatoes are best for sauces because you can crush them by hand as they cook. Crushed canned tomatoes are already broken down and cook faster. Tomato paste is tomato reduced to a thick concentrate—use it in small amounts (one to two tablespoons) to add depth to soups and stews without making them watery.
Drain the liquid from canned tomatoes if you want a thicker sauce, or keep it if you want a thinner one. Canned tomatoes usually contain added salt, so taste your dish before adding more. San Marzano tomatoes (a specific variety from Italy) are widely available canned and have a reputation for good flavor, but any canned tomato without added sugar or spices will work well.
Know when to use raw tomatoes versus cooked
Raw tomatoes are best when they're ripe, flavorful, and at room temperature. Use them in salads, on sandwiches, as a topping for soup, or in fresh salsas. The flavor is bright and the texture is crisp. Cooked tomatoes develop a deeper, more concentrated flavor and work better in sauces, soups, stews, and braised dishes where you want the tomato to blend with other ingredients.
If you're making a dish that calls for cooked tomatoes but you only have unripe raw ones, canned tomatoes are a better choice than cooking unripe fresh ones. Unripe tomatoes are acidic and thin, and cooking won't improve them. Canned tomatoes are picked ripe, so they'll give you better results even if your fresh tomatoes aren't ready yet.
Frequently Asked Questions
Why does my tomato taste like nothing?
Tomatoes picked before they're ripe don't develop flavor, and refrigeration stops the ripening process. If you bought an unripe tomato, place it in a paper bag with a banana for two to three days at room temperature. If it was already ripe when you refrigerated it, the cold damaged the flavor—use it in cooked dishes where the flavor will concentrate, or save it for sauce.
Can I eat the skin of a tomato?
Yes, tomato skin is edible and contains fiber and nutrients. If the skin feels tough or you're making a smooth sauce, you can remove it by blanching: drop the tomato in boiling water for 30 seconds, then into ice water, and the skin will slip off. For salads and sandwiches, the skin is fine to eat as long as the tomato is ripe.
What's the white stuff inside the tomato?
That's the core and the gel surrounding the seeds. The core is bitter and woody; remove it with a knife. The gel is flavorful and edible, though it releases a lot of liquid. For salads, scoop it out; for sauces, leave it in.
How do I know if a tomato has gone bad?
A bad tomato will be soft all over (not just slightly soft), have dark spots or mold, smell fermented or off, or feel mushy inside when you cut it. If only one small spot is soft and the rest is firm, cut out that spot and use the rest. If the whole tomato is mushy or smells bad, throw it away.
Why do my homemade tomato sauces taste watery?
Tomatoes contain a lot of water, especially beefsteak varieties. Simmer the sauce uncovered for at least 30 to 45 minutes so the water evaporates and the flavor concentrates. If you're using canned tomatoes, drain some of the liquid before cooking. Stir occasionally to prevent sticking on the bottom.