LATE SUMMER TOMATOES

by Nava Atlas

“Too many tomatoes!” We’ve all heard this lament—especially after a long, hot summer. But as far as I’m concerned, there’s no such thing as too much of this luscious, late-summer vegetable (which is botanically a fruit), whether grown in the garden or bought from a farm market.

According to aficionados, the biggest mistake people make is to refrigerate tomatoes. This compromises their flavor and gives them a mealier texture. Better to buy what is needed for the near term and simply store in a bowl on a countertop, away from direct sun. When buying tomatoes, generally you’d want fairly firm, smooth ones that feel heavy for their size. But in late summer, when you may want to use them for cold soups or sauces, don’t hesitate to go for softer, squishier tomatoes, but do use them right away.

Tomatoes and tomato products are so commonplace that we sometimes fail to acknowledge them as the nutritional powerhouses that they are. One medium tomato can provide the following Daily Values: 40% Vitamin C, 20% of Vitamin A (converted by the body from Beta Carotene) and 10% of Potassium. Tomatoes are also the richest sources of lycopene, an antioxidant that has been found to produce numerous health benefits, including protection from certain cancers.

The best reason to enjoy tomatoes in late summer is for their incomparable flavors and their versatility in the kitchen. Enjoy them in quantity while you still can.

Click Here for a Sampling of Nava's Recipes

Used with permission. Copyright 2002 Nava Atlas.

Nava Atlas is the author and illustrator of many books on vegetarian cooking. The best known are Vegetariana, Vegetarian Soups for all Seasons, Vegetarian Express and Vegetarian Celebrations. Her articles on healthy cooking with natural foods have appeared in Vegetarian Times, Veggie Life, Great Life, and other magazines and newspapers. Visit her website, In a Vegetarian Kitchen" for more great recipes and tips.