It’s a fruit we treat like a vegetable, a nontoxic member of the nightshade family, born in South America but internationally famous. It’s the tomato, of course. And though it can be pricey in winter, in summer it’s indecently cheap at farm stands and markets. You can buy a whole basket for just a few bucks. Which is great, because this is when they’re ripe and lush. They’re one of the superfoods, rich in vitamins A and C and the antioxidant lycopene, so they’re good for you as well.
We love cheap eats — and this time of year, tomatoes qualify. So do zucchini and corn They’re versatile, too. As kids, we used to pick them warm from the garden and eat them like apples. Sliced on a plate, with a touch of sea salt, they need no other adornment. But let’s give it a shot, anyway.
Fresh tomatoes dress up any salad, add pizzazz to soups, can be broiled as a side dish (top halves with a little cheese), and diced or sliced thinly for homemade pizza. And don’t forget to make homemade salsa, using fresh green chiles. It rocks. For some tasty ways to use fresh tomatoes, click on the following link: