Good-quality roma tomatoes will be firm, smooth-skinned with a woody/earthly smell. Avoid tomatoes that are soft and wrinkled or have insect damage and broken skin.
Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. Store at room temperature to ripen over a few days. Ripe tomatoes should also be kept at room temperature and used in a couple of days. For best flavour always rest refrigerated tomatoes at room temperature for 1 hour before using.
Tips & Tricks:
To peel egg tomatoes before using in a sauce, dip them in boiling water for 1-2 minutes until the skin splits. Once split it will slip off.
Use egg tomatoes to dry - delicious sprinkled on salads, egg and fish dishes. Halve and deseed the tomato. Sprinkle with sea salt and lay on wire racks. Preheat the oven to 60C and leave the racks in the oven for 8 - 10 hours. Store in sterilised jars with olive oil and shavings of garlic and fresh herbs.