>>> MASTER CLASS MONDAY, AND
TOMATOES 101.
THEY ARE AT THEIR PEAK SEASON.
WITH SO MANY VARIETIES, COOKING
WITH THEM CAN BECOME CONFUSING.
>> IS THAT ITALIAN?
HEIRLOOM.
>> THEY’RE THE FANCIEST.
>> AND DELICIOUS.
>> OUR FRIEND JOEL IS HERE TO
LEAD OUR LESSON, THE FOUNDER OF
HAEM HOMEMADE.COM.
>> HOW DO YOU PRONOUNCE
HEIRLOOM?
>> NOT AS FANCY AS YOU GUYS.
>> I LOVE TOMATOES.
THIS IS THE PERFECT TIME TO COOK
WITH THEM, AND REALLY, ALL YOU
HAVE TO DO IS SLICE THEM AND ADD
A LITTLE CHEESE.
AM I RIGHT?
>> OH, MY GOSH.
TOTALLY THIS.
IT’S LIKE THE RED SEA.
YOU GO INTO THE GROCERY STORE
AND IT’S LIKE COMING AT YOU WITH
TO DAY
TOMATOES
TOMATOES.
THE FIRST HELPFUL TIP IS HOW DO
YOU KNOW IF A TOMATO IS RIPE?
I WANT YOU GUYS TO KNOW IT’S
TOTALLY KOSHER TO GO TO THE
GROCERY STORE AND PICK UP A
TOMATO.
IT’S GOT TO BE HEAVY.
AND THEN YOU GIVE IT A GOOD
SMACK.
>> DO YOU SANITIZE FIRST?
>> OF COURSE.
>> YOU GOT TO SMELL THE STEM.
IT SHOULD SMELL GASSY AND SWEET.
NO SMELL, PUT IT BACK.
>> THAT’S A GOOD HACK.
WHAT ABOUT THE FIRMNESS?
>> IT SHOULD BE FIRM.
IT’S NOT LIKE A PEACH WHERE YOU
SHOULD BE ABLE TO PUT YOUR
FINGER THROUGH IT.
HEAVY WITH A SWEET SMELL.
NEXT, GO TO THE GROCERY STORE.
>> AND IF YOU’RE GROWING YOUR
OWN, IT’S THE SAME THING.
>> OKAY.
CAN YOU ANSWER, THERE’S SOME
DEBATES GOING AROUND HERE LIKE
TO SPANX --
>> YOU SHOULD WEAR YOUR
UNDERWARE, BUT WE’RE TALKING
TOMATOES.
WHERE DO YOU STORE THEM?
I STORE MINE IN A BOWL ON THE
COUNTERTOP.
WHERE DO YOU STORE YOURS?
>> ALSO ON A COUNTERTOP IN A
BOWL.
THE REFRIGERATOR RUINS THEM.
>> ALL I HEARD WAS SPANX AND
UNDERWEAR.
I DON’T KNOW WHAT YOU’RE TALKING
ABOUT.
BUT THE TOMATOES SHOULD NOT BE
UP.
MEANING THE STEM SHOULD BE DOWN
ON A PLATE LIKE THIS.
AND THE PLATE MAKES IT SO THE
AIR AND THE MOISTURE THAT GETS
INTO THE TOP OF THE TOMATO
DOESN’T GET IN THERE AND YOUR
TOMATOES WILL LAST LONGER.
UPSIDE DOWN ON A PLATE TO LAST
LONGER.
>> IN THE COUNTER OR FRIDGE?
>> ALWAYS IN THE COUNTER.
UNLESS HERE’S THE UNLESS.
IT’S TOTALLY RIPE.
YOU CAN BUT IT IN THE FRIDGE.
IF IT’S UNDERRIPE AND NEEDS TO
BE JUICIER, COUNTERTOP, AWAY
FROM THE SUN.
>> AND THE STEMS WE JUST
SMELLED.
I NOTED YOUR OTHER TOMATOES
DIDN’T HAVE THEM.
>> LEAVE THE STEM ON.
IT’S LIKE A CORK IN A WINE
BOTTLE.
LEAVE IT ON UNTIL IT FALLS OUT.
I WAS SHOWING YOU AN EXAMPLE OF
WHERE THE MOISTURE COMES.
THERE ARE FOUR VARIETIES TO
TACKLE. LET’S TALK ABOUT -- A SMALL
KNIFE WITH TEETH LIKE THIS ONE.
>> JENNA SAID SHE DIDN’T THINK A
SERENADED KNIFE WAS NECESSARY.
>> WHAT IS GOING ON OVER THERE?
IT’S SERRATED.
COME ON, GIRLS.
THERE’S FOUR VARIETIES OF
TOMATOES.
CHERRY TOMATOES, BEST EATEN RAW
FOR PLATTERS.
HEIRLOOM ALSO RAW.
DON’T COOK THESE.
PUT THEM ON BURGERS AND
SANDWICHES.
THEY LOOK UGLY, BUT YOU’RE
RIGHT, THEY’RE THE TOP OF THE
TOP.
>> THAT’S WHAT I THOUGHT.
>> BEEFSTEAK ARE ALSO GOOD RAW.
GREAT FOR BURGERS AND STUFF LIKE
THAT.
BUT I LIKE COOK THEM DOWN INTO
PASTA SAUCE OR SOUPS.
TOMATO SOUP SEASON IS ON.
IT’S TIME.
A LITTLE GRILLED CHEESE?
>> A NICE CHILLED GASPACHO.
>> I LOVE THAT.
>> AND ROMA.
>> THESE ARE DRYER AND MEALIER.
THEY’RE GOOD FOR JANUARYING ORCA
JARRING.
ROMAS ARE BEST FOR THAT.
I WANT TO SHOW YOU GUYS A COUPLE
TRICKS.
FIRST AND FOREMOST, WE ALL LOVE
CHERRY TOMATOES.
DO YOU LIKE THEM FOR SNACKING?
SOMETIMES THE RECIPE CALLS FOR
YOU TO CUT A MILLION OF THEM.
I LIKE TO GRAB A HAND FULL, PUT
THEM BETWEEN PLATES.
>> RIGHT IN HALF.
>> WE HAVE TO END RIGHT THERE.
THAT HACK IS SO GOOD.
THERE’S NOWHERE ELSE TO GO.
THANK YOU SO MUCH.
>> PUT A LITTLE SALT ON THE
TOMATO IF YOU’RE EATING IT RAW.
>> AND WATER MELON AND FETA.
I DON’T COOK MUCH YURKS, BUT I L
ASSEMBLE.
>> I LOVE THAT IDEA.
>> IT’S CONTROVERSIAL.
>> JOEL.
>> IF IT GROWS TOGETHER, IT GOES
TOGETHER.
>> THANK YOU, JOEL.
>>> FOR JOEL’S TIPS AND RECIPES