Did you know? Campari tomatoes are a variety developed by Enza Zaden, a Dutch seed company, in the 1990s. These snack-size tomatoes are vine- ripened in greenhouses and grown without pesticides, said Kari Volyn, marketing director of the Chicago-based Campari Marketing Group. They’re about 2 inches wide – larger than cherry tomatoes but possessing that same tangy-sweet flavor, even in the winter.
Buying tips: Camparis are sold year-round in many supermarkets. Camparis are fully developed when picked and won’t ripen further, Volyn noted, so buy the best you can find. Ideally, they should be sold attached to the vine, she added, though some are packed loose in clear plastic cartons. Look for bright red skin and no bruising.
Storing hints: Don’t refrigerate any tomatoes – cold temperatures diminish flavor and texture, writes John Peterson in “Farmer John’s Cookbook.” Store them in a cool, dark spot and they’ll keep up to a week, Volyn said. If they’re on a vine, keep them attached until you use them.
Preparation tips: Use a serrated knife to slice tomatoes. Some cooks always remove the peels and seeds; others don’t mind them a bit.
Cooking suggestions: Fresh in salsas, sandwiches and salads or cooked in soups, pasta sauces and on pizza.
