Tomato season always makes me happy. I try not to buy tomatoes out of season at all if I can help it because they taste ….meh.
Not to flex on you but there is nothing like a homegrown tomato picked fresh from your backyard and eaten warm from the sun. My grandfather taught me this at an early age. He kept a salt shaker in his back pocket so when we would stroll through the garden, we could eat them right there together. It is absolutely true he spoiled me for tomatoes any other way.
The star of this growing season for slicers are “Black Krim” by Revival Seeds. A side dish in themselves served in slices on a plate with a bit of balsamic glaze or even just salt and pepper. They have amazing flavor for a toasted tomato sandwich.
“Blush” by Annapolis Seeds was one I picked up as a seedling from Sissaboo Organics at the Annapolis Farmers Market. They are perfect salad tomatoes hence the term “saladette“ (Everything has a trendy name now). They are a heavy cropper, tasty and are a delightful color.
“Canary” also picked up as a seedling from Sissaboo Organics has been a lovely addition to the TikTok pasta (my kids term not mine) I make on repeat all summer. They are flavorful, blight resistant, and mix well with “Sungold”, and “Acadia” cherry varieties. For that pasta we love so much, it’s just a pan of cherry tomatoes, topped with a hunk of feta and olive oil, basil and oregano and baked for 25 minutes then tossed with cooked pasta of your choice.
Love Jenn xx