1 6 heirlooms and 1 favorite cultivated-a Jersey beefsteak.
2 Thick juicy wedges, ready for the tasting.
3 This hollow tomato, a type of paste would be good for sauce.
4 This tomato-like fruit (not really a green tomato, but related to the cape gooseberry) was brought in as a ringer!
5 Salsa verde-from tomatillos.
6 Tomatillos with their papery husks and a little salsa on the side.
7 A garden full of tomatoes.
8 Doug Stieber of Sheboygan, Wisconsin-my favorite gardner.
Ripe, juicy, and oh so good; tomatoes are in abundance right now and boy, am I happy. A couple of weeks ago I took a trip to Sheboygan, Wisconsin where I almost ate my weight in tomatoes! My brother-in-law Doug has a garden overflowing with 17 varieties! Back to NYC, I still have tomatoes on my mind.
Today I shared some tomato happiness with Monty (Lisa Mantineo), producer of Everyday Food and Shavon Meyers, engineer. Out of oh so many tomato varieties in the market, I chose seven. From beefsteak, the quintessential cultivated tomato, with New Jersey (at least here on the East Coast) turning out some truly terrific ones, to small sungold cherry tomatoes - vibrant and sweet.
We made a few stops in between: yellow tomatoes, not a favorite - too low in acid and paste tomatoes - just right for sauce. Purple Cherokees, heirlooms with some deep green-to-purple flesh, were declared amazing. This rich and full-flavored variety tasted as though it had been sprinkled with salt. Brandywines were good, but not a winner, while green zebras, with their stripes and high acidity, were up there with the favorites. Sungold cherry tomatoes, from Keith's Farms in Orange County, New York, were the clear winners - juicy and sweet, just like sun-kissed candy.
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