Description: The second-highest produced veggie in the U.S. (potatoes are #1).
Nutrition: Tomatoes are a good source of Vitamins A, C, E, and K, along with potassium, folate, and lycopene.
Available: From July until frost.
Varieties: Thousands of known varieties! Common types include cherry, roma (or paste), red slicers, and low-acid yellow or orange varieties.
Storage: Keep tomatoes on your table or counter for up to 1 week, or longer if still ripening. Do not refrigerate, because the cold can degrade their texture and dampen the flavor.
Prep: Wash and cut out the stem and white core, and cut out any black spots.
Cooking ideas: Tomatoes can be sauteed, roasted, broiled, grilled, or eaten raw! Add slices to sandwiches or wraps, or add chunks to your salads and pastas. Grill on shish kabobs. Serve as appetizers with basil and cheese. Cook and puree tomatoes for a soup or a sauce.
Recipe: Summer Salsa
Step 1: Gather your choice of ingredients. Options: 1 small onion, 1/2 green pepper, 3 garlic cloves, small bunch of cilantro, 1/2 tsp of salt, 1/4 tsp of pepper, 1 tsp of honey. Put all these ingredients into a food processor and blend. If you like spicy salsa, add a hot pepper, such as a jalapeno.
Step 2: Prep 3 medium to large tomatoes (about 1.75 lbs total). Cut into chunks, add to the processor, and blend just until you've reached the consistency you want (chunky or smooth). Note: If you want salsa that's less runny, remove the "guts" from the tomatoes (the seeds and juice) and only process the outer flesh. You could also add tomato paste to make it thicker.
Step 3: Taste and adjust seasonings. Serve right away, or refrigerate for up to a week. Get creative with your salsas, adding fruit, corn, beans, etc!