While some fruits and vegetables are almost exclusively enjoyed on a seasonal basis (think peaches and corn) tomatoes are ever present in the produce section, even when they're far from their glorious late-summer peak.
Call me a tomato purist but, I'd prefer to go without tomatoes than to suffer through the mealy, mushy specimens that line the shelves in the cooler months. And I think that Amy Goldman, tomato farmer and author of The Heirloom Tomato might agree.
Goldman grows over 100 varieties of heirloom tomatoes on her farm in New York's Hudson Valley and has authored an authoritative book devoted to her beloved crop. The first half of The Heirloom Tomato is an illustrated guide to tomatoes, from tiny Red Currants to the gargantuan ribbed Gezahante with a breakdown of all of their stats including origin, yield, and flavor. In the second section is filled with recipes focusing on, you guessed it—tomatoes!
We will be putting our haul of gorgeous summer tomatoes to good use with a week's worth of recipes. What you have to look forward to: Tomato Frittata, Indian inspired Curried Meatballs with Tomato Sauce, and a fresh Lebanese salad called Fattoush.