Turn Any Tomato into A Perfect Tomato and Don't Throw Out the Best Part! | What's Eating Dan?

Buying tomatoes at the height of summer is the first step toward getting juicy, flavorful fruit. Follow along as Dan breaks down the science of tomatoes and shows you how to make some of our favorite tomato recipes.
Get the recipe for Fresh Tomato Sauce: cooks.io/3bZ5SYX
Get the recipe for Griddled Tomato Sandwiches: cooks.io/3z33CsR
Get the recipe for Roasted Tomatoes: cooks.io/3uGs1lm
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[@PokhrajRoy.]

Dan’s goofball comedy is criminally underrated and very endearing.

[@celeritas2-810]

It's like a very mild Dad joke

[@EastSider48215]

Could not agree more!

[@DisillusionedAcronym]

for me, it's that he just delivers it so dry and just moves on. when people do that, *hyuk* *hyuk* *wink* *wink* *nudge* *nudge* garbage, it's irritating because it just feels like a a yappy "aren't i clever? aren't i? aren't i? huh? huh? huh?"

[@rabbit_scribe]

Agreed. I watch for the delivery as much as for the information.

[@daveg4152]

it's the opposite. It's annoying AF.

[@enjoi301]

As a teenager, my cousins and I joked that we'd make a fruit salad made with the "vegetables" that are actually fruit: tomatoes, chili peppers... Then we realized we were just describing salsa.

[@steveskouson9620]

Tomatoes, jalapenos and avocados. Fruit salad, or, guacamole? steve

[@cultclassic999]

lol As a teenager I came up with the idea of mashed apples, just like mashed potatoes. Then my mom said, you mean, applesauce?

[@enjoi301]

@@cultclassic999lol. I believe in your dream, cult classic. Mashed apples with caramel gravy.... Oh wait, I guess that's just caramel flavored applesauce. Foiled again! This is harder than we thought.

[@martika14]

My sister calls them salad fruits. Tomatoes, peppers, cucumbers, eggplant...

[@Zadok8611]

I do this regularly for work potlucks as a joke. But roughly chop the "fruits" and add Italian dressing and it's usually pretty good.

[@deanmar9002]

Toast with butter, fresh-sliced tomatoes, salt, fresh ground pepper, and basil sandwich. My go-to!

[@davidking3311]

Yes, no mayonnaise for me either

[@Er-sv5tn]

With a side of fresh mozzarella

[@pamelab7871]

I’ve never eaten a tomato sandwich! I guess I’ve now got to try it!!

[@quakerwildcat]

My name is Cherokee Purple, and I share your love of tomatoes. I eat tomato sandwiches 7 days a week from around July through November, and homemade mayonnaise is a must. It's very easy and magnitudes better than jarred. Also homemade bread, but that's another episode!

[@mscatnipper2359]

My heirloom tomato name is Cherokee. I am a descendant of one of the 13 children who survived the Mountain Meadow Massacre in Utah (my great great grandmother), who was brought back to relatives in Oklahoma, land of the Cherokee (among other tribes).

[@ResidualConfusion]

Although my family lived in Utah for a while, I never heard about the massacre until I was in college. One of my English professors recommended the Juanita Brooks (if I remember the author's name correctly) book. The deeds that were done at Mountain Meadow were evil indeed. I'm glad your ancestor was one of the few fortunate survivors.

[@mscatnipper2359]

@@ResidualConfusion Yes, that's the book. The Mormons hid that part of their history until more recently, when they erected an historical marker at the location of the massacre near St. George, Utah. It was brutal and, as you say, evil, but I fully understand the Mormons' desperation as they were finally standing their ground and refusing to be forced yet again to uproot themselves and move further away from development by the westward migration of settlers.

[@bonita1228]

I actively seek out Dan videos. He makes learning fun besides being absolutely adorable.

[@jonslg240]

Try reducing tomato jelly via dehydration at 120-140 degrees for a day. Try reducing tomato water at about 120-140 too Just make sure they're both super thin/shallow on a baking sheet. Try about 1/2cm thick. Use either one in anything you use tomatoes for, like spaghetti sauce Use the dehydrated jelly first, and the dehydrated tomato water if you need to thin it out. You won't love me for telling you this, you'll love yourself for trying it. So, go on, love yourself.. you deserve it!

[@the_purple_mage]

My tomato name is Brandywine, and my perfect tomato sandwich is simple like Dan's, but includes one additional ingredient: fresh basil, either as whole leaves or chopped really fine and mixed into the mayo. Yes, basil-mayo. It's heavenly!

[@CitizenKate]

Yes, tomato and basil is a pairing made in heaven.

[@merseltzer]

Add a balsamic reduction drizzle. :-):-) :-)

[@caroldragon7545]

I much prefer red tomatoes over yellow or orange but my daughter has the tomato name of Kellogg's Breakfast. It has almost no seed cavity, so every slice is meaty. They make wonderful fried green tomatoes because they are firmer. Not only that, but they seem to be quite resistant to the late summer blight. They are huge plants, which was evident even as seedlings. Mine were attached to a trellis and I had to let them sprawl at the top. Extremely productive, unlike many heirlooms.

[@benjaminsagan5861]

Instead of the cream of tartar, may I suggest powdered buttermilk? It's a heavenly combo.

[@DanielJSouza]

Love it!

[@gennaterra]

Easier to find cream of tartar than powdered buttermilk... correct?

[@benjaminsagan5861]

@@gennaterra Probably... But my suggestion was for flavor, not convenience. In the U.S., grocery stores generally keep powdered buttermilk in the baking aisle. Internationally, I don't know.

[@ninamoler1880]

So my profile picture is me with my 1.5 pound tomato from about 4 years ago (picture credit our community garden boss Kathleen). Anyway, I was in a class with a fellow who was a food inspector and someone asked him what food he would never eat again after seeing it made, and he said, “ketchup.” That haunts me still but I love the stuff. And love your videos, Dan!

[@tgirard123]

I just discovered Dan and actually cooked his Sous Vide Rosemary, Mustard Seed Crusted Roast Beef (I had a chuck roast in the freezer and thought, what the heck). It wasn't as perfect looking as the one on the show but Dear God, that was the best chuckroast I have ever had. The yogurt sauce took the whole thing to another level. I served it with mash tates and steamed asparagus and pared it with a choice of chardonnay, merlot or a Pilsner. Just Subscribed and now going through all the back videos here and on the test kitchen.

[@freddiekinnaputi]

My Mama made this dish using the leaves of the tomato. she dices protine meats, log beans, wingned beans, squash, tomatoe leaves, bird chilis, pepper leaves(any and all veg & edible leaves) coine all imgrediets add salt&pepper to taste stuff mixture into the neck skin of fowl(chicken,duck,geese etc.) clamp ends and cook in stew along with rest of the fowl adding coconut milk towards the end.

[@therealnancycarol]

I love tomatoes! There are so many dishes you can make, sauces, soups, and so much more. Best of all, plain or on sandwiches. It's all good! Thanks, Dan! Great video, as always. 💕💕💕

[@starseeker4716]

Dan is just the BEST!!!!!!!!!!!!!!! Thanks for everything that you do!! ❤

[@victorbenner539]

Wow, Dan you hit it out of the park with this episode. So we can add tomatoe leaves to extract additional flavor, very interesting. I had always thought the leaves were poisonous to eat ( I love the smell tomatoe leaves and stems leave on my hands when I'm in the garden). Anyway, tons of information. Thank you so very much. 👍😋🍅

[@sowingtreesinstorms]

That's what I thought too!

[@haggielady]

Me three!

[@mattschmitt9924]

Four!

[@EastSider48215]

Yeah, I thought that as well!

[@skwalka6372]

Tomato leaves are perfectly safe to eat. You can put them in salads, add them to soups, use them in sandwiches, etc. The myth that tomato leaves are poisonous parallels the myth that MSG is bad for you, these myths became so entrenched that people will probably never feel comfortable eating tomato leaves or sprinkling MSG on their food.

[@PokhrajRoy.]

Darling, wake up! Dan just uploaded a new video.

[@PokhrajRoy.]

I’ve loved tomatoes since forever so I’m so happy to see a video on it and that too by one of my favourite food content creators.

[@cultclassic999]

This is fantastic. First time I'm hearing of tomato water. I made some yesterday with some heirloom tomatoes my friend gave me, and it was fantastic! I gave some to my boss and he absolutely loved it. He never heard about it either.. Thanks Dan!

[@annalake7019]

Great episode! Nothing better than tomatoes fresh from the garden.

[@jessstuart7495]

"Only two things that money can't buy, and that's true love, and home-grown tomatoes." Guy Clark

[@pauldacus4590]

Tomato + cucumber sandwich is one of the best things I've ever had.

[@rubes8065]

Wonderful episode, everyone loves Dan!

[@scotts6659]

Great video, but you missed one of the most important pieces of information about tomatoes: DO NOT REFRIGERATE THEM! This turns their flesh mealy and ruins them. They are most happy on the vine sitting on your counter.

[@georgen9838]

They actually did a whole prior thing on this. Turns out they're fine to refrigerate, as long as you let them completely return to room temperature before using them.

[@hermeticbear]

If you have never tried tomato water and you like tomatoes, you need to try tomato water. It is absolutely amazing.

[@rejoyce318]

Have the tomatoes used to make the tomato water lost a lot of their flavor, or are they good for sauce?

[@RJohnODonnell]

@@rejoyce318 6:34 "and you can use the pulp in tomato sauce"

[@AntonHand]

Lovely video as always Dan!!

[@moonchees3]

The Tomato sandwich is simply mind-blowing!! Such a quick & easy recipe where the ingredients together punch way over their weight. Small twist, instead of cream of tartar, Ranch powder/seasoning also has a good amount of acid and of course the Ranch flavor works well with tomatoes :)

[@parkerkeller9778]

Ooo that ranch seasoning swap sounds awesome. why is ranch good on so many different things haha

[@marabanara]

As a non American, Ranch sounds like the right mixture of hypothetically distressing (it is creamy but also acidic but also a powder?!) but delicious. The closest we get to that here seems to be Caesar salad dressing. Wonder how close that is!

[@susanwelch8814]

I just love Dan's subtle humor and very helpful tips..I am free to work with you Dan 😀

[@lindadebeeld2148]

Wow, Wow, Wow, I just made the roasted tomatoes and they are one of the best things I’ve ever tasted! What an incredible way to use up all of my tomatoes! Thank you!

[@Queenie_Francie]

Very interesting and informative! Thanks, Dan.

[@coasttal123]

Nothing like a good tomato sandwich on white bread, Dukes, lots of pepper. Oh so good.

[@marclegarreta3359]

Dan, America’s culinary sweetheart!

[@brendaaymond9751]

I didn't know that about the boost of taste from the jell. I will definitely try that this year. I'm also going to try try Lan's special seasoning mix. Thanks for all the great videos. So fun to watch on winter days.

[@kellirapoza487]

OMG!! I just fell in love!! I will be watching. Your wonderful energy is great. Thank you Mr. Stripey!

[@johnpraytor1723]

As always, a great episode Dan! So, can I freeze tomato leaves at the end of the season and use them to boost the flavor later, or do they lose that ability?

[@SE013]

That's a great question, I'd love to know as well!

[@TheTubecrap]

I'd guess they would retain most of their flavor compounds. If I was doing it, I'd vacuum seal them into packets, then freeze. I suspect just putting them into freezer bags would damage the leaves later on with freeze burn.

[@chrissandoval7675]

i'd imagine you'd treat them like any other herb. drying probably be easiest, but freezing them in oil should work.

[@avagrego3195]

Excellent, informative, thank you

[@kchez110]

Love, love, love fresh tomatoes. My German grandma always added pickles to our tomato sandwiches. Don’t knock it without trying. Tomatoes fresh from her garden of course.

[@Emily_Charter]

I made the griddled tomato sandwich and it is absolutely a must-try! It was so much more flavourful than I expected considering it has so few ingredients. Thanks for this recipe :)

[@jackiejanetm]

Great video Dan!

[@juliebates6102]

Always enjoy your segments 🍅💚

[@charlestwoo]

I love to eat Taboule with extra tomatoes during tomato season, so good!

[@C2C.]

And fattoush!

[@bobbystrother3666]

and couscous!

[@philaphobic]

I love the smell of tomato plants! Great idea to use the leaves!

[@hummersd]

Love it! Dan is the best! 🍅 Great job, ATK team, putting all of this together!

[@nated4949]

I love the videos with Dan!

[@triktrak_1451]

Fabulous episode, Dan.

[@nancywhite2014]

Thank you for the awesome tomato 🍅 information and various ways to prepare them 😋

[@mitchellhilbert8874]

Dan! Keep these coming! Your videos are amazing! And golly, now I'm hungry!

[@jefferyzielke7665]

This guy is absolutely great.

[@cathylynn57]

I love Steve Dunn's tomato sauce recipe! I've make it many times, and I find it freezes well. Tomatoes are the best!

[@Julesong]

Excellent, thank you! 🌼

[@gailaltschwager7377]

Thank you, Dan!

[@steveraglin7607]

So many juicy ideas.... thanks, Dan!

[@shellycooper1210]

Thanks so the ideas

[@EvanScangas]

Awesome as always

[@mndlessdrwer]

If you want a more savory sauce and you have access to a food mill to extricate the offending skins and seeds, you can totally just toss in the bit of tomato vine and stems that you get with "vine ripened" tomatoes from your grocer for a bump in certain vegetal flavors and aromas that sometimes get lost in the usual flavor profile of tomatoes. once the tomatoes fall off the vine and begin to disintegrate you can remove the vine. There are loads of excellent tomato sauce recipes out there. Some go for the traditional mirepoix while others just allium it up and skip the carrots and celery entirely. But the best, in my opinion, remember to deglaze with wine. The particular wine is up to personal preference, but might I suggest trying a nice ruby port? The extra alcohol content won't make it through the cooking process, but it can help to pull out some of the alcohol soluble flavor compounds from the fruits and veggies. Cognac is also a fine option if you're feeling fancy and your tomatoes are already acidic enough without the acid from a white wine or a "fruity" red. A buttery chardonnay could also help augment the sweet and savory flavors of cooked onion and make the sauce taste richer. Everything is up to personal preference, so feel free to take creative license for yourself and just use some existing tomato sauce recipes as mere guidelines to help you figure out proportions or give you ideas for aromatics. Happy eating.

[@jenniferalbert910]

Love this.

[@cloudyview]

Cool, I just ate, but now my mouth is watering for some of those tomato dishes...

[@valliarlette6596]

Thanks! I always learn something from you, even when I think I already know everything :)

[@redshirt256]

Wow the fresh tomato sauce with spaghetti and some pecorino romano was amazing 🤤

[@amywilburn8828]

Thanks Dan❣️ " Your Great 👍🤗🙋🏼‍♀️

[@pilarneary3526]

Thank you Dan. You are very charming. Great delivery!🌺🤗🌺

[@MatthiasFeist-de]

Wish for an upcoming episode: rubarb! Such an underrated vegetable/fruit/leafy-thing 🤣

[@EastSider48215]

I absolutely love rhubarb. I buy a ton of it during its short season and make rhubarb sauce, which I can and eat all fall and winter. So good!

[@DanielJSouza]

I love rhubarb! Might have to pop it up on the line-up for Season 5

[@robertshannon4547]

Thank you ☺️

[@ChiTownJerry]

My tomato nick is Thessaloniki! One of the best, most prolific garden tomatoes you can get! Unfortunately, I couldn't find any this year! But I started late.. weather was crap here in Chicagoland.. I didn't get my garden in til after June 1st. Love all your videos, Dan! Thanks for today's tips!

[@DanielJSouza]

Now THAT'S a good tomato name

[@MarySanchez-qk3hp]

My favorite heirloom is Cherokee purple. It's the gold standard in European markets, I've read. When I give them to fri new, they scream. Really beautiful with perfect balance of sweet and acid. And in plums, I adore black plum. Large clusters on the vine, just the right size for your mouth so they often don't make it as far as my kitchen!

[@rustyshackleford5708]

Fried green tomatoes is my favorite way

[@angelbulldog4934]

Cherokee purple, Brandywine, German Johnson, Marglobe...what could be better than a tomato just plucked from the vine, warm from the sun, a pinch of salt... That gel stuff is my favorite part. When homegrown tomatoes are ripe, I'll chop the tomato over my salad bowl so the juice falls in, then I make the rest of the salad. That gel stuff becomes my salad dressing. Perfection!

[@keithklassen5320]

OMG! I always wished I could eat tomato leaves, since they smell like heaven! I'm absolutely going to use that leaf steeping tip!

[@suegiesige8320]

Kellogg's Breakfast is like eating sunshine. Love the seasoning recipe!

[@phungktk533]

My heirloom nickname is Pink Brandywine! Loved this epi - come 'em keeping please!

[@jessicaberger2619]

Dans enthusiasm for food is so contagious. About to go make myself a Tom sandwich ❤️

[@Marss13z]

Make a tomato onion pie with crumbled bacon in it...

[@christinebeames2311]

Great info , thank yo7 , could you tell me how long the roasted tomatos in oil will keep for ?

[@tomsparks6099]

I always plant Amish Paste. Super Sweet 100s are a deck must have. Mine aren't quite blushed, but I did get some early Carolinas from local farmer and gorged myself on tomato sandwiches. Globs of mayo and lots of ground pepper.

[@oghippiechick]

I am Black Krim. Pleasure to meet you Mr. Stripey!

[@TomFoolery9001]

A lot of people say they don't like tomatoes and I'm pretty sure they have just never had a garden ripened tomato. Garden tomatoes are one of the few things that not even the farmers market can get right let alone a grocery store. I LOVE tomatoes! The ultimate is a BLT with home grown tomatoes, nothing is better!

[@amandahodgin9316]

I don’t really like raw tomatoes. I grow my own for my husband. He loves them and eats them joyously when they are at their height of vine ripened goodness. He talks about the flavours like a sommelier talks about wine. To me, they taste kind of musty. I love them cooked, though.

[@KamikazeMusume]

@@amandahodgin9316 It's similar for me. I've grown both heirloom and hybrid tomatoes, tasted them raw, and my opinion is just "Yep, that's raw tomato". It makes a big difference to my mother-in-law, though, so I'm happy to grow them for her when I can, and the ones she doesn't take still cook up beautifully.

[@13soap13]

Thanks, Dan. So much great info. 🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅= TEN!

[@brianjennings7644]

that was wonderful.

[@KR-sh6rm]

Great info!

[@user-ke4kz3in9j]

YES! Tomato sandwich is the best summer lunch!!! So many people don’t know about it

[@tbac2432]

Loved this video. Try adding a small pinch of MSG in to your salt, sugar, cream of tartar. You will love me for this tip.

[@C2C.]

Uncle Roger will love you, for sure.

[@pretendtobenormal8064]

Fuiyoh!!!

[@xRadio2006x]

Dan is the best!

[@joschloss1]

I love Dan,!

[@andrewscala6006]

My tomato name is Costoluto. I’m Italian and it sounds Italian!! BTW you vids are awesome!!! My Sicilian roots are stimulated when pasta is discussed. Hold on,my granita di cafe con panna is ready so….Ciao!!!

[@DanielJSouza]

Great name! And thank you.

[@andrewscala6006]

@@DanielJSouza Dan I’ve just resubscribed to your magazine. Congratulations on being editor in chief!! Keep up the good work … I live in Rhinebeck , just north of the CIA and I love going to their restaurants. Bye for now! Andy

[@hydnumrepandum214]

Heirloom nickname: Stupice. Easy to grow, best when fully ripe, good for all uses, just a bit smaller than a good Roma. Too bad today is Veterans' Day and tomato season is entirely over. But planning the garden and tomato plots keeps us happy during the off season!

[@karenmason1731]

Love the tomato sandwich (except I use basil leaves like lettuce on mine, 😋).

[@lindacoffin5110]

Yes!

[@qmalak4587]

Nice bringing on the tomato sandwich. Kenji made a video of it and some people criticized him. However, many have tried it and it was a bomb

[@danbev8542]

I grow tomatoes! A few basic gardening skills and a good, sturdy cage, and we eat fresh, awesomely delicious tomatoes for 2-3 months. Most years I grow enough to fill a wheelbarrow 1/3 full & I can them. I grow about 10 varieties so that off years for one or two doesn’t impact the others. I have NEVER purchased a ripe tomato that is as good as my own vine ripened. Even farm stands refrigerate them, or grow boring determinants with less flavor. If you only have room for a big pot on your deck, grow a cherry, or a large cherry like Magic Mountain! Water them well, fertilize with some calcium & a well rounded organic for veggies.

[@lovewillwinnn]

Yes, yes, yes!! 🍅 two thumbs up. Wayyyy up! 👍👍 ❤

[@d3w3yd3c1m4l]

Namechecking Lan's brilliance, awesome Dan ❤

[@hollisburkes9553]

You are having way too much fun😁🍅!!

[@freakyemeraldgaming2910]

Holy goodness that tomato sandwich recipe is the best sandwich I've had in a long long time

[@carriehazel77]

Roasted tomatoes on EVERYTHING, I always have some on hand

[@pampoovey6722]

I LOVE the smell when I disturb my tomato bushes, and this explains it, it's in the leaves!

[@voodoo2882]

top of your game with this tomato tv/utube spot.....THX!

[@msmaupin]

BLT looming on the road ahead this weekend with heirloom, smoked bacon, fresh sliced toasted Pullman loaf, homemade mayo, iceberg lettuce. *drool*

[@fletchoid]

Tomatoes are not only delicious; they also have an important economic impact wherever they are grown. In 2014 Heinz closed its Tomato processing plant in Leaminton Ontario and moved production to the US , leaving 740 full time employees and 500 seasonal workers unemployed. The factory was bought by a Canadian company, but would only employ about 250 full time staff. This left the Leamington area farmers without much of a market for the massive amount of tomatoes they grew. McCormick Co. stepped up and vowed to source 100% of its tomatoes for French's ketchup from the Leamington area. This caused a massive boycott of Heinz ketchup, as Canadians switched to French's ketchup. At first Heinz fought this by dumping massive amounts of "on sale" ketchup into stores, to out-compete French's which was given only a tiny amount of shelf space in stores. Now French's ketchup is very popular with Canadian consumers. Canadians, and especially those in SW Ontario, love their ketchup, but love their local farmers, and workers more.

[@kyndramb7050]

Tomatoes are my all time favorite food!

[@gnawbabygnaw]

Well done sir! 🤙🤙

[@cathygreenwell1182]

Who knew...wow that was educational and entertaining Dan!! Science question for you...is there a certain variety of tomato that has the least amount of solanine? Thank you, Cathy

[@ncgirlfromtx]

My tomato 🍅 name is Cherokee Purple!