Discover the 50 Best Farmers' Markets in the country!
One bite of a flavorless, mealy tomato in January is enough to tell you that keeping it seasonal is best. Flavor also diminishes during long transit times, so buy from a farmers’ market whenever possible – or grow your own! Varieties in endless colors and patterns add instant visual appeal to your summer salads, sandwiches and any dishes you dream up.
Peak Season: June to August
How to select: Choose local, just-picked tomatoes for best flavor and texture. Look for smooth, unblemished skin that is just slightly firm.
Price: $2 to $6 per pound, with heirloom varieties on the high end
Keep it fresh: Keep at room temperature away from direct sun and eat ASAP. Never refrigerate tomatoes – it makes the texture mushy.
Pairs well with: Eggplant, garlic, onions, peaches, chile peppers, sea salt, cannellini beans, basil
Creative uses: Salads like Caprese, Greek or panzanella showcase peak-season flavor. Make a super-fresh pasta sauce by quickly sautéing chopped tomatoes and garlic in olive oil on medium heat.
Nutrition highlights: Packed with vitamin C and beta-carotene, tomatoes also contain a wide array of phytonutrients, such as quercetin, ferulic acid and lycopene, which work to reduce the effect of free radicals on organs and cells.
Crab Napoleon Salad with Tomato Seed Vinaigrette
Grilled Tomato Panzanella
Roast Pork & Nectarine Panini with Tomato Jam
Shrimp in Tomato Wine Sauce with Corn Cakes & Lime Crema
Yellow Tomato Gazpacho
Tomato Jalapeño Ceviche