Plump, juicy tomatoes are the garden's great late-summer reward.
Slow Starter, Big Finisher
Originating in Mesoamerica, tomatoes (xitomatl) were carried to Europe in the 16th century to a cool continental reception. Slow to gain traction in Europe, tomatoes were viewed with distrust until relatively recently. Today, they appear in countless dishes the world over.
It's hard to think of tomatoes as ever being a culinary hard-sell. Delectable raw or cooked, tomatoes pair beautifully with so many foods and flavors: cheeses, meats, onions, garlic, peppers and herbs; pizza, pastas, salsas, salads, soups, stews--and on and on.
No Cool Customer
Keep fresh ripe tomatoes out of the fridge. The cold dulls their flavor. Once sliced, they can be kept in the fridge but will taste best when returned to room temperature. Place under-ripe tomatoes in paper bags to ripen.