While it’s cooking, place tomatoes and basil in a heat-proof bowl. Prepare it immediately before tossing with hot cooked spaghetti.ģ large, ripe tomatoes (about 1 1/2 pounds), peeled, seeded, coarsely choppedĬook pasta according to package directions. You won’t believe how ridiculously good this simple sauce tastes. This recipe makes enough for two servings of pasta and can easily be doubled. These three recipes show the tomato’s versatility add them to your summer menu repertoire.īryn Mooth is the author of "The Findlay Market Cookbook" and the editor of "Edible Ohio Valley " she shares recipes and kitchen tips at.
Super-geeked about the tomato? Mark your calendar for Thistlehair Farm’s Tomato Festival, August 13 from 10 a.m. Impress your dinner guests (or treat yourself) with a big platter of sliced tomatoes in a rainbow of colors, from pale yellow to green to pink to purple. Get your tomato tastebuds primed for the season – gather an assortment of hybrid, heirloom and cherry varieties and stage a taste test to find the ones you like best. My favorites are the cherry tomatoes: sweet, petite, totally snackable. Stripey are the darlings of the farmers’ market with their fun colors and distinctive flavors. Hybrid tomatoes like Big Boy or Beefsteak are cultivated by growers and seed companies from two parent varieties uniform in size and texture, these are your good “burger tomatoes.” Heirloom varieties (open-pollinated or non-hybrid) are grown from seed that has been saved from one crop to another for many generations these tomatoes like Mortgage Lifter, Cherokee Purple and Mr. They’re also incredibly versatile, coming to our tables in salads, soups, sauces, appetizers, even desserts.Īll summer, you’ll find a dizzying array of tomato varieties at farmers’ markets and specialty produce stores around town. You can make a perfect summer supper out of a plate of sliced tomatoes, slicked with good olive oil, dusted with salt and pepper, with a hunk of good bread for sopping up all those lovely juices.
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Like all hot-weather produce common to our area, tomatoes are refreshingly high in water content, full of beneficial nutrients (Vitamins A and C, fiber and the antioxidant lycopene) and require no cooking. Of course, plenty of growers across our region will bring their wares to market, but I think of Neltner’s and Barbian as the season’s bookends. It’s all downhill from there we’ll be silly with tomatoes until the end of October, when Northern Kentucky farmer Marvin Barbian will still have baskets of green ones, perfect for frying, on his table at Findlay’s farm shed. Local tomato season begins in mid-June that’s when Neltner’s Farm in Camp Springs, Ky., begins bringing early tomatoes, cultivated in hoop houses, to their Findlay Market stand. Any day now, I’ll pop that first Sun Sugar into my mouth, warm and right off the vine, seeds and juice exploding over my tongue. The stretch of hot weather we’ve had sent the five cherry tomato plants in my backyard into hyper drive, the bursts of flowers and tiny fruit outpaced by several inches a day of vine growth.
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We’re on the cusp of tomato season now, as backyard gardeners and professional growers alike anticipate the onslaught of Big Boys and Sweet 100s. There’s nothing more perfect than a fat slice of sun-ripened summer tomato. Over the years, advertisers have proclaimed bananas, milk and eggs “nature’s perfect food.”īut I beg to differ.
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