Tomatoes

Most varieties of tomatoes are red, although others are yellow or pink. Unripe green tomatoes are used in pickles and chutneys. The best flavoured are those that are vine-ripened. Buy tomatoes that are firm and bright coloured, with no wrinkles and a strong tomato smell. Buy only in small quantities (unless making sauce), or buy some greener than others. For salads and pasta sauces, buy only the reddest, ripest tomatoes — uniformity of shape or colour has no relation to their flavour. Pale red tomatoes can be left to ripen naturally on your kitchen windowsill but won’t ripen if left in the fridge.