Tomatoes - the taste of summer
There were obviously no farmers on the Supreme Court in 1893 when it ruled that tomatoes (along with cucumbers, beans, peas, peppers, eggplant and squash) were vegetables even though botanically they are all fruits. Fruits are defined as seed-bearing structures that develop from the ovary of a flowering plant. But since they were consumed with a meal instead of for dessert, in the Nix v. Hedden ruling it was determined that tomatoes were to be taxed as a vegetable as at the time vegetable tariffs were much higher than those on fruits.The Supreme Court is still arguing 125 years later about tariffs on agricultural goods. Anyone remember NAFTA? Yes, tariffs and tomatoes.There’s as much history surrounding Solanum lycopersicum as there are varieties. Native to western South America, tomatoes were one of the first cultivated foods by early agrarian civilizations. In the 16th century when the Spanish colonized the Americas tomatoes were brought to Europe. Although tomato sauce has become synonymous with Italian food, their introduction can be pinpointed to October 31, 1548 when the Elder Medici received the first fruits imported into the country. Initially intended as an ornamental due to their color, over the next few hundred years regional varieties gained popularity for their intense flavors. Cruise around the markets today and you’ll see varieties that reflect their heritage such as the highly coveted San Marzano.Tomatoes have spread throughout the world becoming flavor staples in numerous cuisines and are consumed cooked, raw, juiced and even made into wine. They can be eaten ripe or green.Thanks to greenhouse technology, tomatoes have now become available at markets year-round. However, we are now in the midst of summer tomato season when the fruits grow juicier and tastier from the intense sun and warmth.In addition to all the gorgeous tomatoes at the markets, there is no shortage of ideas about how to use them. The Washington Post’s Voraciously offered six different recipes for serving tomatoes, including a panzanella and savory cornbread cobbler. Online culinary site Food52’s idea for Hassleback tomatoes filled with fresh mozzarella and basil drizzled with pesto is an easy winner with all ingredients available from Central Farm Markets. Or if cooking isn’t your thing but you still want summer tomato goodness, Savagely Good (Mosaic) offers tomato pies made with ingredients sourced from fellow vendors.
My personal favorite - Insalata Caprese - is about as easy (and delicious) as summer gets. Made with slices of fresh tomato, fresh mozzarella cheese and fresh basil all drizzled with olive oil and topped with sea salt and fresh cracked pepper this dish takes less than five minutes to prepare. How’s that for fast food!And of course, no summer would be complete without BLT sandwiches.Share with Central Farm Markets what you’re doing with fresh tomatoes this summer on Facebook, Twitter and Instagram.