Tomatoes should never, ever be stored in the refrigeratorâ€”it only takes a matter of hours before they become completely tasteless. Store bought varieties, even the vine tomatoes, are generally grown with transport in mind over flavour. They best tomatoes are purchased from street markets where they have been picked the same day, already ripened. Or of course, you can grow your own in the garden, any corner will do as long as the plant gets lots of sun. Iâ€™ve grown them indoors next to a window and the plant was perfectly happy. If growing your own, look for heirloom varietiesâ€”there is no comparison in flavour and they come in all sorts of colours from blotchy to black, purple, green, yellow, orange and red. Not all salt is alike. Any sea salt is far superior to regular iodised salt. The best salt for tomato salads is a flaked salt such as Maldon saltâ€”you will find that it is not as â€˜saltyâ€™ as regular iodised salt so it will seem like youâ€™re using more to get the flavour right, but remember it is also much less dense. Salt is required by our bodies to functionâ€”if the levels fall too low we will die. That said, the majority of us get all we need and then some in our day-to-day meals so it should always be used sparingly.
Recipe posted by duffs10