On Mon, 29 Apr 2013 17:38:24 -0400, James Silverton
> wrote:

>On 4/29/2013 3:25 PM, Doris Night wrote:
>> On Mon, 29 Apr 2013 11:30:50 -0700 (PDT), Helpful person
>> > wrote:
>>
>>> On Apr 29, 9:55 am, Helpful person > wrote:
>>>>
>>>> Two methods:
>>>> 1. Don't refrigerate your tomatoes, it removes most of the flavor.
>>>> 2. Buy from a good source. If you start with a poor product there
>>>> isn't much you can do. If you don't have a good source (like many
>>>> people) only buy them in season.
>>>>
>>>> The suggestions given here are fine, but with a poor product they are
>>>> just going to add their own flavor, not do much for the tomato (except
>>>> perhaps for salt).
>>>>
>>>> http://wwww.richardfisher.com
>>>
>>> To the people who have not noticed a much difference or have had their
>>> tomatoes go bad instead of ripening:
>>>
>>> If they were refrigerated on their way to, or at the store from which
>>> you bought them, then the damage is already done.
>>>
>>> If they went bad that is because they were previously refrigerated.
>>> This damages the tomatoes and they will usually rot instead of ripen.
>>>
>>> http://www,richardfisher.com
>>
>> I know that I shouldn't refrigerate the fresh beefsteak tomatoes from
>> my garden. It makes a huge difference - they get very grainy and lose
>> flavour.
>>
>> When we are picking them faster than we can eat them, we usually leave
>> them on a table on the deck.
>
>By the way, a little sugar really works!

My dad always used to put sugar on tomatoes, but I never really cared
for them like that. I prefer salt.

Is there anyone else here who peels fresh tomatoes before slicing? I
picked that up from my MIL. When they are super-ripe and fresh, the
skin slips off quite easily (with the help of a paring knife), then
you slice them for the table. A tiny sprinkle of salt, and you're good
to go.

Doris