There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: We're weighing the best ways to store cut tomatoes -- apart from in your stomach.
Blended into gazpacho or cubed for bruschetta, ripe tomatoes regularly take center stage on our dinner tables in August. For lunch (even breakfast, we won't judge) we opt for avocado toast and BLTs with thick, juicy slices of the vibrant fruit. But most of the time, we only slice half of the tomato and wonder what to do with the rest. We automatically think to save it for our next meal, but storing it is a task easier said than done.
Jacqueline Russo turned to the Hotline to tackle this kitchen conundrum. Though there isn't one surefire method, our community had some great tips on storing cut tomatoes (including our favorite option -- storing them in your stomach).
Do you have a favorite method for storing cut tomatoes? Tell us in the comments or join in the conversation over on the Hotline!