In Season: Tomatoes

At this time of year, you don't even have to go the heirloom route to find a gorgeous, juicy specimen

August 22, 2008 at 9:30AM by Anita Crotty | comment

Early Girl tomatoes Nonheirloom varieties like Beefsteaks or Early Girls — the kind of tomatoes you can find just about anywhere — have taken a backseat to their exotic-looking cousins in recent years, but they're equally delicious when fresh and perfectly ripe. And, in fact, plum tomatoes like Romas make the best sauce due to their dense flesh and high acidity.

When they're sweet and perfect, you don't even have to heat tomatoes to enjoy their beauty: Think no-cook pasta sauce, mozzarella-laden insalata Caprese, or its Mediterranean neighbor, the Greek salad. If you must cook, bake plump halves in a savory tart or tomato gratin, or slap a thick slab on a burger or BLT, For a fresh twist on the usual Bloody Mary, shake up a light Sungold Zinger cocktail — yes, it's made with those adorable baby tomatoes.

If you're feeling crafty, why not try your hand at summer preserving? It's so rewarding to put up your own tomatoes and bring a bright spot of summer sunshine to your pantry for a winter's supper.

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tags: recipes, tomatoes, cocktails, greek salad, pasta sauce, heirloom tomatoes, SOLE Food Digest, canning

Anita Crotty

Anita Crotty is co-author of Married... with Dinner, an award-winning food blog that chronicles the continuing adventures of "a couple of San Francisco food dorks." Anita and her husband Cameron are both professional writers, amateur cooks, and avid diners.
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