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"&lt;small&gt;Is a winter tomato a tomato at all? &lt;em&gt;(Credit: Melissa Finkelstein)&lt;/em&gt;&lt;/small&gt;&lt;br /&gt;&lt;br /&gt;We've said it before, and we'll say it again: \r\nno out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato&lt;/b&gt;. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.&lt;br /&gt;\r\n Unripe or out-of-season tomatoes are mostly water, and don't have the sugar and acid that juicy mid-August tomatoes do.\u00A0&lt;a href=\"http://www.bonappetit.com/recipes/2013/08/oil-poached-tomatoes\" target=\"new\"&gt;Cooking the tomatoes low and slow in olive oil and heavy seasoning&lt;/a&gt;\u00A0will concentrate their flavor, drawing most of the water out. Drizzle your tomatoes with olive oil and generously season with salt and pepper, then roast in a 200-degree oven for about an hour to an hour and a half. We like this method of perking up flavorless tomatoes because you don't really have to watch it closely.\r\n\r\n&lt;small&gt;&lt;em&gt;(Credit: Gentl &amp;amp; Hyers)&lt;/em&gt;&lt;/small&gt; The opposite idea to confit, broiling will blister the tomato's skin and caramelize its sugars. Broil tomatoes until all sides are browned, turning once.\r\n\r\n&lt;small&gt;&lt;em&gt;(Credit: Yossy Arefi)&lt;/em&gt;&lt;/small&gt; Although it won't have as much flavor as its ripe counterpart, out-of-season tomato water is still tomato water. It's pretty easy--&lt;a href=\"http://www.bonappetit.com/recipes/2013/08/tomato-water\"&gt;just puree and let sit in a strainer&lt;/a&gt;.\r\n\r\n&lt;small&gt;&lt;em&gt;(Credit: Gentl &amp;amp; Hyers)&lt;/em&gt;&lt;/small&gt; When fruit is frozen, their cell walls burst, which makes them juicier when thawed (think of warmed-up frozen berries). Freeze the offending tomato(es), then thaw them and throw them into a sauce.\r\n\r\n&lt;small&gt;&lt;em&gt;(Credit: Ditte Isager)&lt;/em&gt;&lt;/small&gt; Yes, you read that right. Tossing raw tomatoes with pineapple juice mimics the acidity and sweetness of a fresh, ripe tomato. Add the juice only a tablespoon at a time, tasting to make sure you're not eating a pina colada.\r\n\r\n&lt;small&gt;&lt;em&gt;(Credit: Zach DeSart)&lt;/em&gt;&lt;/small&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/5-ways-to-make-out-of-season-tomatoes-taste-better>