How To Bring Out The Flavor In Out-Of-Season Tomatoes
Tomatoes are delicate pieces of produce to cook with. That's because when they're out of season, they can taste almost too bitter to eat. Plus, their color tends to be duller, which certainly isn't ideal when a fresh tomato is the star of the show, such as in a Caprese salad or homemade tomato sauce.
Tomato season in the United States runs somewhere between May and October, though the exact months might vary depending on the location and climate. It's worth it to take advantage of tomatoes during their high season, but it's understandable that you will inevitably have to cook with them at other times of the year. When that happens, you'll want to do whatever you can to heighten their naturally sweet, acidic flavor. If you find yourself cooking tomatoes that are out of season, you don't have to settle for bitter, dull produce; there is a quick fix to help bring out that natural flavor.
A little bit of sugar will do the trick
You no longer have to suffer with out-of-season tomatoes during the colder months — this trick is also perfect for in-season tomatoes that were picked before properly ripening. When it comes to enhancing a tomato's flavor, Chef Andrew Jones, the executive chef at St. Lucia's Sugar Beach, a Viceroy resort, told People that it just takes a little sugar and vinegar. "If you're making a tomato sauce or soup and the tomatoes aren't ripe enough, add a pinch of sugar and a splash of red-wine vinegar," Jones says. "They will help to bring out the natural flavor."
When tomatoes already taste bitter, sugar is an easy way to balance out that sweetness, but it also helps reduce the acidity — an element that isn't necessary when a tomato's flavor isn't so sweet. As for red wine vinegar, it adds a tang that helps balance the sugar with the tomato's natural flavor.
Make sure you're cooking with the right tomatoes
Not all tomatoes are created equal. Depending on the dish, you'll want to make sure you select the proper tomato for your recipe. If you're making a sandwich and want a thick slice of tomato, opt for a beefsteak tomato; it's best eaten uncooked due to its high water content.
If you're making sauce, you'll want to opt for a plum tomato; unlike the beefsteak, it has a lower water content and a thin skin that makes it easy to blanch. They're available fresh or canned (Roma or San Marzano), making them a good year-round option.
There are several smaller grape varieties, including cherry and grape tomatoes, both of which have a sweet profile, though grape tomatoes are slightly larger. And, of course, there are green tomatoes, such as green zebras or tomatillos. The green zebra variety is best for fried green tomatoes, while tomatillos are best enjoyed with spices, such as in salsa verde.