When a tomato is plucked perfectly ripe from the vine, you can stand in the yard and eat it just like a peach\u2014with juice dribbling down your chin!<\/p>\n
I’ve always been crazy for tomatoes. In grade school, there was a kid in my class whose mom grew plum tomatoes and yellow pear tomatoes. (This was cutting-edge then!) He would bring little baggies of roma wedges and yellow tear-drops to school. Well you know those tomatoes just used to call to us from his lunch sack, so a couple of us girls swiped them once or twice and had ourselves a feast. These tomatoes were perfect just lightly sprinkled with salt. Of course we left something in return, peanut butter cookies or a florescent pink snow ball. We were definitely early gourmands.<\/p>\n
Tomatoes are totally versatile; they have a thousand uses, both raw and cooked. Chop them for relishes and salsas; cook them into sauces and soups. You can smoke them, roast them, stew them and jam them. And of course you just can’t have enough salads in the summer!<\/p>\n
They pair beautifully with citrus, olives and olive oil, balsamic and wine vinegars, countless cheeses … there are too many \u201ctomato buddies\u201d to list. Ginger, cumin and coriander are just a few of their spicy friends. And they play well with numerous herbs, especially basil, dill, thyme, rosemary, cilantro and parsley.<\/p>\n
If you have even a slightly green thumb, Sweet 100s and Sungolds are super-easy to grow in flower beds or in pots on the deck. My friend Joani calls them yard candy! If you’re not a gardener, pick up nice, ripe, locally grown beauties at a farmers market, or look for Sunset<\/a> brand fresh tomatoes in your grocer’s produce department. Full disclosure: Sunset Produce is a client of mine, and they do grow amazing tomatoes year round!<\/p>\n I’ve developed some delicious recipes with these wonderful tomatoes and I especially love their heirloom varieties. My recipe for Heirloom Tomatoes with Goat Cheese & Arugula<\/a> is quick, easy and delicious!<\/p>\n Whether eaten alone or served with a grilled steak, this is one of my favorite late-summer salads combining the season\u2019s bounty. This would be the perfect starter course for an impromptu patio dinner.<\/p>\n