Tomatoes
Summer in a fruit — and the base of half of what I cook.
Why I love it
A ripe tomato in season needs nothing but salt and good olive oil. Out of season, a good can of San Marzanos becomes marinara, soup and a dozen dinners.
Buying it
In summer, buy them heavy for their size and fragrant at the stem — that's where the flavor is. Off-season, skip the sad pink ones and reach for cherry or grape tomatoes, or a quality can of whole San Marzanos.
Storing it
Never the fridge — cold turns them mealy and mutes the flavor. Keep them on the counter, stem-side down, out of direct sun.
Using it
Raw for bruschetta and salads; simmered into marinara or soup; roasted until jammy on a sheet pan.
A little nutrition
Rich in vitamin C and lycopene, an antioxidant that actually becomes more available when tomatoes are cooked with a little olive oil.
Keep tomatoes out of the refrigerator. Cold ruins the texture and the taste — a counter and a little patience are all a good tomato asks.