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Tomatoes are featured in the “In Season” column, from the current issue of Martha Stewart’s Everyday Food. A brief tutorial is given on tomato basics, followed by several recipes and serving suggestions for freshly grown tomatoes. Tomatoes are extremely easy to grow, making them the most commonly grown garden vegetable. And while there are thousands of varieties, the more popular varieties include beefsteak, plum (aka roma), cherry, grape, and pear tomatoes. When selecting the choice tomato, choose those that are very fragrant and feel somewhat heavy, having a slight yield to pressure. It is important for the skin of the tomato to be smooth, free of blemishes, and vibrantly colored. (And not all are red, there are also yellow and orange tomatoes, which contain more sugar and are sweeter than red ones.)

Storage and preparation of tomatoes should remain simple: tomatoes should be kept at room temperature, until ripened, and are best used within a day or two afterwards. Refrigeration should be avoided, as it will alter the flavor of the tomato. A paring knife is the best tool for coring and seeding tomatoes, while a serrated knife (or a very sharp bladed knife) is best for slicing. Core the tomato by inserting the tip of the knife next to the stem and making a shallow cut completely around, then remove stem. To seed a tomato, simply halve it, then gently squeeze each half, holding the cut side down.

In addition to adding flavor and texture to many dishes, tomatoes provide much nutritional value. Tomatoes are rich in vitamins C, B, and A, and contain the minerals: iron, potassium, and phosphorus. Cooked tomatoes are also the main food source for the anticarcinogenic agent, lycopene. Lycopene provides the red color of tomatoes.

So enjoy tomato season with these two easy Summer recipe suggestions from Everyday Food:

Fresh Tomato Salsa
(recipe courtesy Everyday Food, July/August 2006)
Makes 3 1/2 cups

Ingredients:
1 1/2 pounds plum tomatoes (6 to , cored, halved, and seeded
1/2 medium red onion, minced (1/2 cup)
1 jalapeño or serrano chile (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 lime)
coarse salt
tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces; transfer to medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days. Serve with tortilla chips, if desired.

Chilled Fresh Tomato Soup
(recipe courtesy Everyday Food, July/August 2006)
Serves 4
Prep time: 20 minutes
Total time: 1 hour 20 minutes

Ingredients:
2 pounds beefsteak or plum tomatoes, cored and quartered
1 1/2 cups canned tomato juice
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
4 tablespoons fresh lime juice (from 2 to 3 limes)
coarse salt and ground pepper
1/2 cup plain low-fat yogurt
flatbread, for serving (optional)

Working in two batches, place tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice in blender; purée on high speed until liquified. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.

In a small bowl, whisk yogurt and remaining lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

Per serving (without flatbread): 157 calories; 8.4 grams fat; 4.4 grams protein; 19.4 grams carbohydrates; 3.2 grams fiber

Everyday Food, July/August 2006