This is a simple tip but one that always divides the room in my cooking classes. If you automatically put tomatoes in the fridge when you get home from the shops please stop. The fridge kills the texture and flavour of tomatoes. Instead, leave them in a bowl on the kitchen counter and use them at room temperature.
While we’re at it, a tomato without salt is just not going to get anyone excited. If you’re not eating much processed food, and I’m guessing if you’re reading this you’re already with me on that, then it is absolutely fine to use salt in your cooking. Use fine grain sea salt or sea salt flakes, absolutely not table salt. A splash of red wine vinegar works a treat with tomatoes and salt, and good olive oil and basil helps make a plate of tomatoes feel more like a feast.
Finally – always cut out that nasty green core. No one wants to eat that.
Read more of my tomato recipes here.