When it comes to tomatoes, it's a common misconception that fresh are best. For a short while at the end of summer and start of fall, this is true. But the rest of the time you'll do better with a box of Pomi or a can of Redpac than with whatever you'll find in the produce bin. This should come as a relief, because it's easier to crack a can of prepared tomatoes than to peel, seed and chop a few pounds of your own.

Late summer/early fall

Amount in 1 Serving: 1 medium tomato
Calories: 35
Fiber: 1 gram
Fat: 1 gram
Protein: .5 gram
A good source of: vitamin C, vitamin A

A tomato is good if:

  • Its color is vibrant deep orange
  • It gives slightly when you squeeze it
  • It has a faint, sweet aroma


  • Place unripe tomatoes in a brown paper bag until they're deep red. Don't refrigerate them; the cold keeps them from ripening and makes them mealy.
  • Keep ripe tomatoes at room temperature for up to two days.
  • Put very ripe tomatoes (those that seems about to turn into sauce all by themselves) refrigerated in a perforated plastic bag for up to two days

For sauces, stews and other cooked dishes calling for peeled tomatoes:

  1. With a sharp paring knife, make two slits in the skin at the top of the tomato.
  2. Bring water to boil in a saucepan. Add the tomatoes 3 to 4 at a time, and boil for 30 seconds.
  3. Remove the tomatoes with a slotted spoon. When cool enough to handle, slip off the skin. Slice, scoop out and discard as many seeds as possible.
Connect with Us
Follow Our Pins

Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

Follow Our Tweets

The very dirty truth about fashion internships... DUN DUN @srslytheshow

On Instagram

Behind-the-scenes pics from iVillage.

Best of the Web