The perfect summer tomato can be eaten alone and bursts with juicy deliciousness. A touch of salt heightens the flavor. I still recall picking Jersey and beefsteak tomatoes from my grandfather’s garden and eating them like apples. According to the University of Vermont, there are more than 10,000 varieties of tomatoes worldwide.
Farmers’ markets are the best place to purchase fresh tomatoes. They often offer a variety of tomatoes.
Heirloom tomatoes come in several beautiful colors, usually cracked and imperfect. What makes a tomato an heirloom? The seeds have been passed down for generations and are open-pollinatedor pollinated naturally. Heirloom tomatoes are lovely in a Caprese salad. Roma tomatoes are excellent for marina sauce and beefsteak tomatoes complement any sandwich.
Choosing a tomatoes
When choosing tomatoes, look for bright, well-colored skin that matches the type of tomato. Red tomatoes should show some red color for the best flavor, while light-pink ones can ripen at home in two to three days. Avoid pale pink tomatoes as they may never fully ripen. Yellow tomatoes should have a medium yellow hue, not too deep or orange, which signals over-ripeness. The fruit should be firm or slightly yield under gentle pressure. Steer clear of wrinkled or bruised tomatoes.
Storing tomatoes
How you store tomatoes is important. They are best kept at room temperature. If you buy them from a farmers’ market, they last much longer than store-bought tomatoes. Keep ripe tomatoes at room temperature for two to three days, stem side up, away from sunlight. Store underripe tomatoes at room temperature for up to five days in a well-ventilated paper bag. Certain varieties can last up to five days at room temperature.
Refrigerate tomatoes as a last resort and store them in a paper or plastic bag with slits. Let them sit out for an hour before eating them to regain flavor. Tomatoes can be frozen, canned, dehydrated or sun-dried and stored for later use.
Tomato sandwiches
Tomatoes aren’t just for sandwiches, although they enhance the ingredients stacked between the slices of bread. A BLT, Caprese sandwich, grilled cheese with tomato and a tomato sandwich with mayo on crusty sourdough are all sandwiches where the tomato takes center stage.
Tomato salads
Tomatoes are a regular ingredient in salads. So many variations of salads include tomatoes that itcan make your head spin: easy cherry tomato salad with red onion and feta cheese or sliced cucumber, tomatoes and red onion salad topped with a light, red-wine vinaigrette or an avocado, tomato and hearts of palm salad.
Cooking with tomatoes
I love using tomatoes in my cooking. Grilled, roasted, stuffed with cheese and baked or pan-friedare only a few ways to prepare this fabulous fruit. Fried-green tomatoes are a great side dish.
Tomato soup is a favorite any time of year and is exceptional when made with sweet tomatoes at the end of summer. Gazpacho is another soup with tomato as the star ingredient. Tacos are not tacos without pico de gallo or a spicy tomato salsa.
Tomatoes are an excellent base for salsas, chutneys and toppings for bruschetta.
Cherry tomatoes stuffed with goat cheese; Caprese salad with fresh mozzarella, heirloom tomatoes and fresh basil with a drizzle of pesto or a balsamic reduction for a delicious creation;or whipped lemon ricotta topped with chopped tomatoes, diced onion, minced garlic and olive oil on a toasted crostini are all appetizer worthy, perfect for a pot-luck dinner or entertaining.
There is nothing better than homemade, fresh tomato sauce. I buy a case of farm-fresh tomatoes and cook them down in a large pot with olive oil, onion, garlic, coarse salt and fresh basil. I also use an Instant Pot and slow cook my sauce. Both work, but the stovetop method seems to offer a better flavor. Make sauce with summer tomatoes and freeze for later use. When ready, defrost sauce for pizza, pasta and hot, sub sandwiches, such as an eggplant parmesan or a meatball hero.
Caprese Skewers with Basil Pesto
From the kitchen of Priya Hutner
BASIL PESTO
½ C extra virgin olive oil
1 C fresh basil
1 clove garlic
¼ C pinenuts or walnut
¼ C parmesan cheese
1 t salt
1 t fresh ground black pepper
Add all ingredients in a blender and blend.
CAPRESE SKEWERS
12 small mozzarella balls
¼ C fresh basil leaves
12 fresh cherry tomatoes
¼ C basil pesto
12 toothpicks
Skewer tomato, basil leaf and mozzarella on a toothpick and top with pesto. Serve chilled.
