TOMATO-TAMATO…’TIS THE SEASON!
by Sue Simms
Sue Simms
“Yes” tomatoes are available ALL YEAR ’ROUND… however, they taste the absolute BEST in the month of August and for many, that peak season flavor is more than just delicious— it’s a reminder of our food heritage, our gardens, our mother’s grandmother’s and/ or aunties’ kitchens as well as summer tables where we gather as family and community. When tomatoes hit their stride in August, they’re sweeter, juicier, and more vibrant than anything you’ll find in January. That’s when they shine in simple, affordable dishes that fit beautifully into everyday cooking.
August tomatoes practically beg to be enjoyed fresh. One of the easiest ways is the classic tomato sandwich—thick slices of ripe tomato layered on soft bread with a swipe of mayo- a Miracle Whip, Hellman’s, Dukes or any brand that’s your favorite. My family preferred Hellman’s while other family members chose Miracle Whip (both delicious); a sprinkle of salt and pepper. A simple sandwich that’s-great for breakfast, lunch or dinner in August It’s humble, nostalgic, and perfect on a hot day. A great way to stretch food dollars, tomatoes offer big flavor without a big price tag when they’re in season. Here’s a twist-try adding a few fresh basil leaves on the sandwich!
They also elevate quick summer salads like the cucumber, tomato, red onion, tossed with a splash of vinegar or Italian dressing. ‘Tis the season for this refreshing side that pairs with chicken, fish, or whatever’s on the grill or stove. Here’s a simple “no-cook” pasta toss: diced tomatoes, olive oil, garlic, and fresh herbs (parsley, dill, basil, thyme and/or mint-be creative) and mixed with warm pasta—the tomatoes soften just enough to create a light sauce... add a little grated parmesan and WOW!
For those who love tradition, August tomatoes are ideal for okra, corn and tomatoes-some call it a stew our family called it succotash. This was one of the first dishes Mamma Pie taught me how to make in the cast iron skillet. It is a dish that is rooted in Southern and West African cooking traditions. If you’re grilling, halved tomatoes brushed with olive oil and charred lightly become a smoky, sweet addition to any cookout plate. Don’t forget corn and zucchini which are best in summer too! Buy local and check out community gardens, farmer’s markets and of course…nothing better or fresher than items grown in your own back yard.
Seasonal eating is about honoring flavor, culture, and community. So, August is here- let tomatoes take center stage. They’re affordable, versatile, and at their absolute best—just like summer itself.
More-to-follow, SueBee