Giada De Laurentiis' Quick Hack For Sweeter Tomatoes
Summer is a state of mind — and with it comes pool time, cookouts, and good ol' tomato season. From Caprese salads to fried green tomatoes, we love the bounty this season has to offer. Luckily, television chef and cookbook author Giada De Laurentiis has a simple hack to elevate your tomatoes to make them even sweeter. And it takes just seconds.
Usually, if you want sweeter tomatoes, you have to let them remain on the vine longer or ripen the tomatoes in a paper bag. These measures can take days. (Ain't nobody got time for that.) Laurentiis says, throw your tomatoes on a searing hot grill instead. Grilling tomatoes not only imparts a delightful smoky flavor but also enhances their natural sweetness, transforming them into a delectable treat. How long you grill the tomatoes is important. A kiss of heat will take a blah tomato to heavenly heights. Here's how.
Use a hot grill
Giada De Laurentiis says she slices thick cuts of tomatoes and throws them on a very hot grill for about ten seconds per side. "If you put a tomato in the sun for half an hour, it warms it through, and what happens?" she told Food & Wine. "The juices release and the sweetness is enhanced — it's like ripening it more. So, instead of bothering to sit a tomato in the sun and allowing all the flies to get on it, I slice and grill it."
A few things happen here. Grilling removes moisture from the tomatoes, causing them to shrink slightly and concentrate their flavors, including sugars. As moisture evaporates, the ratio of sugars to water increases, intensifying sweetness.
When tomatoes are grilled, the natural sugars in them also undergo caramelization, where sugars are broken down and browned, creating new flavor compounds that contribute to sweetness. Alongside caramelization, the Maillard reaction occurs when amino acids and reducing sugars react at high temperatures, producing a complex combination of flavors. The reaction kicks in at about 300 degrees Fahrenheit, lending to the sweet and smoky flavor we love in grilled foods.
Won't the tomatoes become soggy?
That's a valid concern. Grilling or any amount of heat can soften tomatoes. But because Giada De Laurentiis suggests grilling thick cuts of tomatoes for only 20 seconds total, the high heat will warm the tomato without it falling apart, creating an amped-up sweetness. Laurentiis says you can lay the warm tomatoes next to mozzarella slices for a Caprese salad, which will in turn warm the cheese just so. Since mozzarella tastes better at room temperature, placing it next to warm tomatoes will only enhance its flavor, too. If you don't have a grill, Laurentiis recommends roasting the tomatoes in the oven at 400 degrees Fahrenheit instead. This will produce a more concentrated tomato flavor with a whole lot of sweetness.
So, the next time you're firing up the grill for a cookout, be sure to throw tomatoes into the mix. The slices are great for salads or burger and pizza toppings. The smaller, whole-grilled tomatoes on the vine make for flavorful sides to any grilled proteins.