We can now get tomatoes all year round. Even in January, bright red tomatoes are prominently displayed in grocery stores. But, try and make a caprese salad with one of these tomatoes, not so tasty.
Nurturing tomatoes in a garden takes time and attention. They shoot up, they sprawl, they need constant tying and staking, they need lots of water. When you bite into that juicy, ripe, home grown tomato, you are rewarded for all of that coddling.
Mid-August to late September is tomato time. Farmer's markets are brimming with all shapes, all sizes, all colors. I like trying different ones like Purple Cherokee, Green Zebra, Sungold, Brandywine, the list goes on. My favorite way to eat a tomato: cut one up into chunks (chunks seem juicier than slices), drizzle with a decent olive oil, grind some pepper on top and sprinkle with kosher salt. Amazing. I could eat tomatoes every day of their season like this. Mozzarella, Basil and Balsamic Vinegar are fine additions, but not necessary. A B.L.T. (Bacon, Lettuce and Tomato Sandwich) is another delicacy. Toast some bread, crisp up some bacon, whip up some mayo (or open the Hellman's/Best Food's, slice some colorful ripe tomatoes and layer them in a sandwich with some garden fresh lettuce.
If you want to get fancy with your tomato, I recommend this lovely tomato tart. It gets oohs and aahs at a buffet and is equally delicious. You can slow roast your tomatoes to bring out the flavor and use them in braises and soups, and you can can your tomatoes, more on this in late summer.
Tomatoes are excellent sources of dietary fiber, minerals and Vitamins A, B and C. They are also rich in Potassium that helps control heart rate and blood pressure. The lycopene, an antioxidant concentrated in red tomatoes, provides protection from skin cancer. Additional antioxidants in tomatoes protect against colon, prostate, breast endometrial, lung and pancreatic cancers.
