This Is the Best Way to Salt Your Tomatoes

Upon grabbing a juicy, vibrant ripe red tomato, you may have encountered the question as to whether it is best to salt or not to salt. Salting facilitates a chemical reaction that brings out the acids, thus enhancing the overall flavor. On the other hand, salting breaks down the cell walls leading to all the liquid oozing out – and no body wants to ruin a perfectly ripe tomato.

So is there a way to enhance the flavors without turning them into V-8?

Yes, there is. With some food science, FudeHouse shows us the ideal way to salt our gorgeous tomatoes. Rather than sprinkling on the salt, brining is that way to go.

A calculated solution of water and salt will get the most out of your tomatoes, while preventing them from turning to mush. And as a bonus tip, FudeHouse shows how to really slice a tomato.

Okay, so the math may be sending you back to grade school and leaving you to wonder if you are indeed smarter than a fifth grader.

So think of it this way, a cup of water, or tomato juice, along with a pinch of salt equals tomatoes bursting in flavor. Now that’s not so hard to remember.

Unless of course you want to make your own tomato juice, then please, salt away!

Read More: Tasting the Rainbow: 13 Tomato Varieties and How to Use Them