Even the very best tomatoes can be vastly improved with just one simple ingredient. That ingredient is salt.
There's no comparison between the juicy, intensely tart-sweet flavor of a ripe, in-season tomato and the bland, mealy character of its cold-weather counterpart. But even the very best tomatoes can be vastly improved with only one simple ingredient.
That ingredient is salt, and it does more than just season your food—, draws liquids—in this case, tomato juice—from an area of low-solute concentration through a membrane and into an area of high-solute concentration . More simply put, in just a matter of minutes, salt will cause tomatoes to release their juices, resulting in fruit that's less watery and more intensely flavored. And that's not all! Salt stimulates your salivary glands, causing them to produce the saliva that distributes flavor to your taste buds. It also suppresses your perception of bitterness, making that tomato taste even sweeter.Collectively, these unique traits are what make us such tomato-salting zealots. And, as is true for most zealots, our salting practices come with a few core rules:If you've ever added tomatoes to a salad, chances are you're familiar with the pool of liquid that forms at the bottom of the bowl, sogging up your leaves and watering down the flavor of the entire dish. The answer? Salt the tomatoescombining them with other ingredients, letting them drain in a strainer or colander for just 15 or 20 minutes. You'll simultaneously intensify their flavor and ensure that the only liquid in the bowl is your dressing of choice. Put it to the test with this
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