Cooking with Tomatoes

Oh, the joy of summer: a vine ripe tomato. Roasting or grilling tomatoes concentrates their flavor for a rich taste. Try these tips when cooking with tomatoes

• To peel: Immerse tomatoes about 30 seconds in boiling water; remove and place immediately in cold water. Remove the stem, and the skin will slip right off.
• To seed: Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds.
• Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the seeds and pulp being careful not to pierce the shell.
• Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place halves, cut side down, on a shallow baking pan; brush with oil. Roast until lightly browned, about 20 minutes; cool.
• Grill: Cut tomatoes in half. Brush cut surfaces with Oil or dressing made with oil and balsamic vinegar. Sprinkle with salt, fresh ground pepper and basil. Place cut side up on aluminum foil or greased grill over hot coals about 10 minutes. Do not turn.