Tomatoes are finally in season now!

They are a must on our table from late Spring to early Fall.

In salads, stuffed, and au gratin. The possibilities are endless.

I love them, especially in a salad with basil and olive oil, because it reminds me of my childhood. I used to mop up the sauce with a little piece of bread, enjoying the aroma and freshness. Actually I still do it.

Cooked or raw, they always bring joy to the table with their lively colors—yellow, green, purple, and, of course, red.

Their red color is given by lycopene, a red antioxidant found in tomatoes and other red fruits and vegetables, such as red carrots, grapefruits, and watermelon.

Research findings suggest a role of lycopene in protecting men from prostate cancer. Since in tomato, lycopene concentrates with cooking, Messieurs, here’s another good reason – if it had to be – for you to enjoy tomato sauces!

Tomatoes are pretty much inseparable from Italian cuisine. Yet they originated from western South America and Central America and were brought to Europe by the Spanish. You can’t think of pasta and pizza without thinking of tomatoes. Although there are some great pasta and pizza ones with other toppings, tomato is now an absolute must-have ingredient in Italian cuisine.

Stuffed tomatoes
In salads, stuffed, and au gratin. The possibilities are endless with tomatoes.
Salade Niçoise

The best tomatoes are those ripened in the sun on the plant. If you have some land or even a balcony and the weather is nice, you are lucky; you can get your tomatoes at kilometer zero. If not, you can go to a local producer.

Tomato plant flower
Tomato ripening on the plant

Buy them organic and in season. They will be better in all respects. Once at home, store them in a cool place but not in the refrigerator. And, be sure to eat them as soon as possible.

How do you love tomatoes? Let me know and share your favorite tomato recipes on DBDP Instagram page using the hashtag #daybydayplants. See you there!

About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.