Tomatoes

About Tomatoes

Local tomatoes are the undisputed highlight of summer at the farmers market. Picked ripe and sold within days of harvest, they have a depth of flavor that commercially grown tomatoes — bred for shelf life and uniform appearance — simply cannot match. Cherry tomatoes typically arrive first in mid-July, followed by slicers and heirlooms in late July and August. With over 10,000 varieties of tomatoes in the world, local farmers often grow unusual and colorful types you won't find anywhere else.

Nutrition Highlights

• Excellent source of lycopene — a powerful antioxidant
• Good source of vitamins C and K
• Contains potassium and folate
• Lycopene is more bioavailable in cooked tomatoes

Tips for Buying & Storing

• Never refrigerate tomatoes — cold destroys flavor and texture
• Store at room temperature, stem side down, out of direct sunlight
• Wait for deep color and a slight give when pressed — don't buy hard tomatoes
• If they get very soft, roast or sauce them rather than eating raw
• Ask farmers about heirloom varieties — many have incredible flavor