When I first was learning how to cook I wondered how to do things. This was one thing I learned from my Mom and Grandmother.

I've been peeling tomatoes this way for a while now.See also - Paella in a Frying Pan....Make fairly shallow cuts in Step 1. Also make sure that the tomato is seared evenly. When using a microwave, after making a criss cross slit, microwave it for 30 to 60 seconds without covering with plastic wrap. If peeling in hot water, after making a criss cross slit, soak the tomato in boiling water for 15-20 seconds, then soak it in cold water. Recipe by Yuuyuu0221

I saw this on a documentary program about a tomato farm some time ago, and I wondered how they were preparing their own tomatoes. Later on, I had a chance to talk to someone from another tomato farm...and this was the way they were enjoying them too! Apparently it's something they do as a matter of course at tomato farms!You can cut the tomatoes in any way you want (the flavor won't penetrate whole cherry tomatoes, so cut them in half). When marinating the tomatoes, they should be immersed completely, so increase the liquid or cover the surface with a piece of kitchen parchment paper or similar. If you aren't fond of chilled tomatoes, leave them out at room temperature for about 30 minutes before serving. You can increase the amount of sugar! The tomatoes will become even sweeter. For 2 servings. Recipe by 874

This was a great deal of the day job!!!

Buy lots of tomatoes when it’s their season and cheap, and freeze them to use later. You are not going to use for salad since they will be soggy. You will be using them any time a recipe calls “dice tomatoes and sauté “ etc .

Maybe I'm not organized enough, but I can never peel tomatoes properly using the blanching method. So I thought up this way of subjecting tomatoes to a "burning at the stake" punishment .Make sure that the flames reach every part of the skin properly! If you don't, you may end up with some patches that won't peel off.When the skin makes a "pop!" sound, I become unreasonably happy.Please be sure to use a fork with a handle that doesn't transmit heat. Otherwise you'll burn yourself! Recipe by Radorin

I put things I liked on the tomatoes I loved and it was delicious.Slice the tomatoes. Doesn't it look delicious? Recipe by Ichigopapiko

Dried tomatoes are quite expensive at the store, so I challenged myself to create a homemade version. Recipe by Staff Takako

I wanted to enjoy delicious tomatoes in a even more delicious way, and came up with these semi-dried tomatoes By using cherry tomatoes, the semi-dried tomatoes become very sweet, and packed with the rich umami flavor from the ripe cherry tomatoes.The semi-dried tomatoes contain residual moisture, so I recommend storing them in the refrigerator, and to use them up as soon as possible. The olive oil used to marinate the semi-dried tomatoes can be reused in other dishes. Recipe by Kokoa mama

Everyone cuts lemons into 8 wedges lengthwise, but if you do it that way there's a high chance that the cut side of the wedges will be the sac wall...which means that when you squeeze the wedge, the juice goes flying everywhere. So I came up with this cutting method. I wanted to teach this method to my children, so I wrote it down here.Lemons cut into 8 lengthwise wedges are fine, but since it takes the same amount of effort anyway, I like to go with this method, which results in nice cut sides. The walls of the lemon sacs won't be on the cut sides of the wedges, so the wedges are easy to juice and look beautiful too. Recipe by kebeibiko

I never really liked raw tomatoes or bell peppers. I love them when they’re slightly charred, cooked. (k I kinda overcharred the tops, but whatevs) Then I found out there is a Greek recipe that stuffs & bakes them. This is MY take on “Gemista”.

I consulted a cookery book a long time ago to make just several stuffed cabbage rolls. According to it, I had to boil a whole cabbage in a pot. It was too much and I just wanted to use several leaves. It is difficult to remove cabbage leaves without tearing before boiling. Since I thought of this method, I have always been successful.Use a small knife to cut out the hard center core. The leftover cabbage will freshen up because of the water! This is another good point of this method. If a metal blade touches the cut surface of a lettuce, it will discolour. Use a ceramic knife or your hand to cut the leaves from the center core. Recipe by JACK0904