Sun Ripened Tomatoes are Here!

I used to say that I'd never met a tomato I didn't like. Now I have to qualify that by adding "sun-ripened." Even the Roma Tomatoes have lost their flavor if they are not sun-ripened. There's just something magical about the flavor the bright rays of the sun instill in the humble tomato. Beverly has been raving about the organic, heirloom tomatoes that have been showing up in her CSA box each week. Now that her growing season in Miami is over, the North Carolina tomatoes are just starting to come in. All I can say is it's about time!!

Here are some tips on maximizing the flavor when your tomato harvest arrives:

• Store the tomatoes at room temperature. Never refrigerate.
• For tomatoes that still need to ripen a bit, sit on the counter until ripe. But be aware tomatoes ripen quickest on the vine, so try to leave them on the vine as long as possible. Or if you are purchasing them from a farmer's market or vegetable stand, select the ripe, yet firm ones for the fullest flavor.
• Don't be afraid of "ugly" tomatoes. Those perfectly round and solidly red tomatoes you see in most grocery stores have had all the flavor bred out of them for beauty's sake. The bumpier, uglier a tomato is, the more flavorful it is likely to be.
• Splits from the stem side usually indicate a sudden wet time in the growing season. As long as the split is not oozing, it should be fine.
• Never wash a tomato until you are ready to eat it. Simply brush any excess dirt off the outside to keep your counter clean and let it sit happily until it is time for it to star as breakfast, lunch or dinner.

One of our favorite ways to enjoy fresh tomatoes is simply drizzled with good quality balsamic vinegar and a sprinkle of course sea salt. All I can say is simply, Yum! And thank goodness sun-ripened tomatoes are finally here.