THE BLOG
10/11/2013 09:12 am ET | Updated Jan 23, 2014

Are You Salting Your Tomatoes All Wrong?

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.

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