Every year, my dad would plant just a couple of tomato plants. That was it. No zucchini, sugar snap peas, or cucumbers to worry about—weeding and trellising were left aside. His straightforward gardening approach blessed us with an abundance of ruby red tomatoes throughout the summer. We savored these delights in BLTs for dinner, which became one of my all-time favorite meals.
It’s only when I bite into a homegrown tomato that I’m reminded of their incredible flavor. Tomatoes come in a variety of sizes and types. Cherry and grape tomatoes are perfect for snacking and adding to pasta salads. Roma tomatoes, with their thicker walls, excel in cooking. Heirloom tomatoes are best when enjoyed simply, to appreciate their unique taste.
Looking for some inspiration? Check out these easy recipes featuring raw (or lightly cooked) tomatoes, perfect for savoring on warm summer days.
