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" Ripe, juicy and ready for the plucking, tomatoes are at their peak in summer\u2014making it the perfect time to slice and dice them into your diet. Whether chopped up into your salad, roasted whole on the grill or sliced onto a sandwich, tomatoes are a tasty\u2014and vitamin-packed\u2014addition to any meal. Read on for four key tips when buying and preparing produce.   1. Never, ever refrigerate tomatoes! It halts the ripening process, kills the flavor and makes the texture mealy. Instead, store them stem up (to prevent bruising) at room temperature on a plate out of direct sunlight.   2. The best way to slice tomatoes is with a serrated knife. The blade easily saws through the skin without crushing the pulp on the inside.   3. Choose Roma or plum tomatoes (like those used in our recipe above) for cooking; they&amp;#039;re less juicy than other varieties so your recipes won&amp;#039;t get soggy.   4. Love tomatoes but your stomach doesn&amp;#039;t? Try yellow or orange tomatoes, which are lower in acid but just as tasty. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a4966/4-tips-for-getting-the-most-out-of-tomatoes-108962/>