Are You Salting Your Tomatoes All Wrong?

Don't get stuck with watery, mushy tomatoes.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.

Salt can wreak havoc on the delicate flesh of a tomato -- it deflates cell walls, releases moisture and destroys texture.

Don't get stuck with watery, mushy tomatoes swimming in a sloppy mess. This quick tip helps you get beautifully flavored and extra juicy tomatoes. Brining isn't just for meats; the same principles that penetrate salt and moisture throughout your proteins can be applied to fruits and vegetables.

You can start to learn the qualities of salting foods in different ways, and begin to layer in salt just like any other flavor.

Plus, the best way to cut grape and cherry tomatoes to retain juiciness.

2013-10-10-FudeHouseSaltyTomatostill3.jpg

Visit FudeHouse for more fun videos.

Subscribe to our YouTube channel before it was cool.

Find us on Facebook.

Drool on Instagram.

And catch us in NYC Taxicabs and on TV.

Popular in the Community

Close

HuffPost Shopping’s Best Finds

MORE IN LIFE