When the tomato plant is producing at its peak it’s not uncommon to pick 7 or 8 tomatoes a day. This year we have two tomato plants, an early girl and an heirloom, so the peak of each plant are staggered. This means that much of the summer I am searching for or inventing tomato recipes. I like this recipe because the tomato retains its fresh sweet flavor, as it is only warmed by tossing with the air-fried (or roasted) Brussel sprouts and potatoes.
Though any garden fresh tomato is going to work in this recipe, I think an heirloom is my favorite. Tomatoes are best if not refrigerated after picking as they lose some of their flavor. Try to use them within 4 days of picking for the highest sugar content. Store bought tomatoes are usually picked when still green and so the advice that I’ve read is to go ahead and refrigerate them, but bring them to room temperature before using for best flavor.
I prefer red potatoes in this recipe because they are a high-moisture, low-starch potato. These potatoes hold their shape and don’t fall apart easily. They also contain more sugar, which turns them deliciously brown and crispy the longer you roast them while the inside remains moist.
Even though Brussel sprouts can last up to a week in the fridge, sometimes a little longer, their taste gets stronger and less sweet with time. They are at their best when prepared within three to four days of purchase. Keep them in a sealed bag or container to keep them as fresh as possible.