We all know how supermarket tomatoes are picked unripe, to get them to market while they are still attractive. Better red than tasty. Some on-the-vine hothouse tomatoes are tolerable, as are heirlooms, but Campari tomatoes are often overlooked, because they’re small–just larger than a golf ball.
However, what they lack in size, they make up for in taste. They taste like real tomatoes, and one small Campari adds more flavor to a dish than a regular-size, poorly-ripened tomato.
If you need a lot of tomatoes for a sauce, use regular tomatoes for body, and add Camparis for flavor.
Due to their small size, don’t try using a serrated peeler on them, but rather use a thumbnail.
Another trick is to fill a Pyrex measuring cup with boiling water, put the tomatoes in it, and scoop it out with a spoon after 40 seconds, if you are using the tomato fresh.
If you are using the Campari tomatoes to cook with, leave them in the boiled water for a minute and a half. They will be hot, but not cooked, and the skin will slide right off. You can also put a coffee cup half-filled with water in the microwave, for 1 minute on high power, then put the tomato in the hot water.
Tomato and Sweet Onion Sandwich
Toast 2 slices of your favorite bread. Spread mayonnaise and mustard on one slice of toast. Peel and slice two Campari tomatoes, drain the liquid from them, and put them on the mayo and mustard. Salt and black pepper the tomatoes. Add 2 layers of thinly cut sweet onions (such as Vidalia or Texas 1015) to the other slice of toast, and put both sides together.
This sandwich also tastes great with summer tomatoes from the garden.