Tomato Season



Sun-ripened heirloom tomatoes.  It is what many of us have been waiting all summer for.  Those first few juicy bites of acidic-sweet, sunlight-tinted goodness remind us what tomatoes are all about.  Once you have tried them, you will never be able to go back to the plastic, bland grocery store tomatoes.  (You will also have no trouble fitting in all your daily vegetable servings!  You will want to find ways to put them on everything you eat.)

What are heirloom tomatoes?  In short, Mother Nature's most perfect - and scrumptious - gift to us.  Heirloom tomatoes are tomatoes whose seeds have been passed down from generation to generation.  They are not genetically-modified or altered to select particular traits.  (Often, grocery store hybrid tomatoes have had certain traits bred into them to make them suitable to travel long distances.  Sadly, the very traits that make tomatoes delicious are those that make them susceptible to bruising and rot.)

While some grocery stores are now carrying heirloom tomatoes, the best place to find them is in your own backyard garden.  Or, if you're not the gardening sort, a farmer's market.

To choose the best tomatoes, look for ones that are slightly soft when you press on them.  (They should give just a bit...but they shouldn't feel mushy.)  When you smell them, they should smell like a tomato plant.

Tomatoes come in many colors, such as green, pink, purple, and yellow.  Try different ones for a variety of flavors.



Want an easy appetizer or meal?  Try making our Tomato Bruschetta.  It takes less than 15 minutes to put together!  You can even add a thin piece of proscuitto on top to make it an elegant party hors d'oeuvres.

Tomato Bruschetta

3-4 tomatoes, chopped

1/2 C fresh mozzarella, diced

1/4 C fresh basil, chopped

Sherry vinegar, to taste

Olive oil, to taste

Salt and pepper, to taste

1 baguette, sliced and toasted or grilled

1.  In a bowl, combine the tomatoes, mozzarella, and basil.

2.  Add enough sherry vinegar and olive oil to lightly coat, to taste.  (A 50/50 ratio has a nice, balanced flavor.  For a more acidic taste, add more vinegar and less oil.)

3.  Season to taste.  Serve over grilled or toasted baguette slices.