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Store ripe tomatoes at room temperature away from direct sunlight. Refrigerate only if they are very ripe and you want to extend their shelf life by a few days.

Score an 'X' on the bottom, blanch them in boiling water for 30 seconds, then transfer to ice water. The skin should slip off easily.

Yes, you can freeze tomatoes either whole, chopped, or as a puree. Blanch and peel them first for best results.

Try adding a pinch of sugar, carrots, or creamy ingredients like butter to balance acidic flavors.

Use a sharp serrated knife to cut tomatoes cleanly and retain their shape.

Yes, canned tomatoes can substitute for fresh in most cooked recipes, though the flavor and texture may vary slightly.

Room temperature tomatoes last about 3-5 days, while refrigerated ripe tomatoes may last up to a week.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Refrigerate tomatoes only if they are extremely ripe or you can't use them soon; refrigeration can affect their flavor and texture.

Chop peeled tomatoes, simmer with olive oil, garlic, onions, and seasonings for 30–45 minutes. Blend for a smooth sauce, if desired.

Cherry, grape, and heirloom tomatoes are great choices for salads due to their sweet flavor and firm texture.

Ripe tomatoes are deep in color, slightly soft to the touch, and give off a sweet aroma.

Cut the tomato in half horizontally, gently squeeze, and use your fingers or a spoon to scoop out the seeds.

No, tomato leaves should not be eaten as they contain compounds that can be toxic.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, tomatoes can be used in sweet applications like jam, marmalade, and even cakes with excellent results.