Nothing says summer quite like vine-ripened tomatoes, and now’s the time to find them at area farmers’ markets. The "fruit" comes in a multitude of shapes, sizes and colors—red, pink, yellow, orange/tangerine, green, purple, brown and black. Beefsteak and beefmaster are among the largest-sized varieties, Roma are more of an intermediate size, while cherry and grape are small and rounded. We’re also fortunate to have a large selection of heirloom tomatoes available, which tend to have a less uniform shape and can have beautiful variations of color, which add beauty and flavor to any summer table. What’s more, each variety is genetically unique, resistant to pests and diseases, and adapted to the specific growing conditions.

SELECTION AND STORAGE  //  Choose tomatoes that are smooth-skinned with no wrinkles, cracks, bruises or soft spots. Ripe tomatoes will yield slightly to pressure and have a noticeably sweet fragrance. The very best way to choose a tomato at the market is to talk to the grower; they can help you pick the perfect one. Since tomatoes are sensitive to cold, store them at room temperature and out of direct sunlight. They should keep for up to a week on the counter. Whole tomatoes, chopped tomatoes or sauce will freeze well for future use in cooked dishes. 

DID YOU KNOW?  //  The French sometimes refer to the tomato as pomme d’amour, meaning “love apple.” In Italy, tomato is sometimes referred to as pomodoro or “golden apple,” probably referring to varieties that are yellow or orange/tangerine in color.

HEIRLOOM TOMATO TART

Recipe by Bella Karragiannidis, ful-filled.com

• 1 sheet frozen puff pastry (thawed according to package directions)
• 1/2 cup ricotta cheese (we love Polly-O Ricotta)
• Flaky salt
• Fresh thyme

Heat the oven to 400-degrees Fahrenheit. Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with flaky salt and fresh thyme leaves and bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes.) Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with flaky salt and fresh thyme leaves. Slice and serve. Yields 4 slices.

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org and foothillfarmersmarket.com.

By Carol Arnold // photo courtesy of Bella Karragiannidis, ful-filled.com, @ful-filled. Catch All photo by Anita Yoder.