Summer Tomatoes: Some of What I've Learned

Once feared as poisonous and then considered a possible aphrodisiac, the “love apple” now adds its vivid color and delicious flesh to innumerable dishes. Like the potato, this fruit (which is generally treated as a vegetable) is a member of the nightshade family and is native to South America.
After finally gaining acceptance as a food in Europe and the United States, tomatoes became an inextricable part of many cuisines, especially those of the Mediterranean. In Italy, they are used to make sauce for pasta, pizza, and many other dishes. Sliced tomatoes are served with fresh mozzarella, basil leaves and balsamic vinegar to make a Caprese Salad (see “Earth Day Caprese Salad” recipe on this blogspot). Other recipes that depend on tomatoes for their character include minestrone, gazpacho, ratatouille, Greek salad and tomato soup. And, of course, tomatoes are a staple of New World cuisine from the American South’s fried green tomatoes to Texas’s chili con carne, from Latin America’s salsa cruda to (a personal favorite of mine) the “BLT”: bacon, lettuce and tomato sandwiches.

Today’s health conscious cooks know that, far from being poisonous, the tomato is high in vitamin C and cancer-fighting antioxidants. The tomato comes in a wide range of sizes, from tiny currant tomatoes no bigger than blueberries to fat beefsteaks up to 5 inches in diameter. The colors are varied, too, from white to purple black to reddish black, with green-striped zebra tomatoes. Dedicated gardeners have traced and reintroduced a number of heirloom tomatoes. Look for heirloom tomatoes in a wide variety of colors, size and other attributes.

Storing tomatoes: Most tomatoes, if left whole, should not be stored in a refrigerator. Store ripe, uncut tomatoes at room temperature for several days and the will ripen further. Although whole fresh tomatoes should not be refrigerated, cut tomatoes should be wrapped in plastic wrap or wax paper and then refrigerated.

(Selected content provided, with permission, from On Cooking textbook, Art Institute and American Regional Cuisine textbook, Art Institute).