1. When shopping for tomatoes, look for ones that are vibrant in color, fragrant, and heavy for their size but firm (and not wrinkled or bruised).
2. Don't store tomatoes in the refrigerator -- they'll lose flavor and get mealy. Instead, keep them on a flat surface at room temperature, stem-side down in a single layer.
3. Slice tomatoes with a fine-tooth serrated knife (or, if you don't have one, a very sharp regular blade) to avoid crushing them as you cut.
4. Tomatoes and olive oil taste delicious together, but the combination is also one of the best ways to get lycopene -- a phytonutrient that has been linked to a lower risk of coronary artery disease -- into your diet. The compound, found naturally in the fruit, is fat-soluble, so eating the two together helps the body absorb it more easily.
Now you're ready to eat tomatoes! Try our food editors favorite tomato recipes.
Watch Sarah Carey make a fresh easy tomato breakfast. Yes tomatoes for breakfast -- or lunch or dinner or a snack, this is heirloom tomato and ricotta toast is one versatile recipe: