It’s estimated that there are over 10,000 varieties grown worldwide. Amazing! A member of the nightshade family, they arrived in the U.S. via South America. So, I’d like to give a shout out and say, “Gracias, vecino!” Packed with all sorts of vitamins, antioxidants, and flavonoids, they do wonders for our bodies. Heart wise, their lycopene, Vitamins B and E can help lower cholesterol, regulate blood pressure, and reduce inflammation. Preventing UV damage, their Vitamin C may keep our skin looking its best for years to come. Our eyes benefit, too, as their Lutein and zeaxanthin protect us from the blue light emitted from digital devices and may fend off age-related macular degeneration. Their calcium and Vitamin K are vital in keeping our bones strong. In addition, asthma, cardiovascular disease, and gingivitis may be improved or prevented by including them in our diets.
Another huge plus is that they are so versatile. They can be eaten raw, fried, roasted, grilled, crushed, pureed, sauteed, and skewered. They can be savored in sandwiches, salads, pies, pastas, salsas, soups, drinks, and on top of bread! Just about every cuisine around the globe features them in their dishes. You’ll find them stuffed with zukes, onions, potatoes, rice, herbs, and spices in the Greek dish Gemista. Nostimo! In Italy, they are tossed in a bowl with day-old-bread, cukes, onions, arugula, among other ingredients in Panzanella. Che buono! And if interested in a more Provencal dish, they are combined with peppers, eggplant, and zucchini, in the French stew Ratatouille. Definitely c’est trop bon!
From my journal: June 11, 2026, Newbury Park, California
“…we have so many ripening now! Picked a bunch and diced them up… sauteed in oil with zukes and carrots from our garden and some onion…topped with nutritional yeast…pure deliciousness!”
Solanum lycopersicums or tomatoes as they are commonly known, are in season in Southern California from May through October. How wonderful for us! Solar flares, romas, and chocolate sprinkles are thriving in one of our raised veggie beds. Just like every season we plant our tomatoes and then play the waiting game. It’s hard not to check on them daily and wish them along as we know when they finally ripen and we pluck them from their vines then bite into them, we are in for one sweet and savory treat! The varieties we are growing this year differ in taste, texture, and use, and that makes them even more fun to cook with and enjoy. While tomatoes can be eaten fresh out of the garden, their health benefits increase when cooked because our bodies can take in more of their lycopene that way. And when paired with olive oil, antioxidant absorption is increased. Yay! And what a great combo they are together, if I do say so myself.
I feel so spoiled right now! Similar to beefsteak tomatoes, our solar flares with their bright red skins, distinct gold stripes, and juicy sweet and slightly acidic flavor have been perfect additions in sandwiches, on burgers, and in tomato basil quiche. The thick-walled meaty egg-shaped romas have found their way into pizza and pasta sauces, and roasted tomato soup. And the dark red brick chocolate sprinkles, with their green stripes and rich sweet tangy flavor have been starring in dishes in which cherry tomatoes most often shine, like salsas, caprese salads, and green salads. I am grateful our garden is in all its glory now, providing us with such delicious and healthy tomato goodness. What a wondrous time of year it is! ‘Tis the season!
A Journal Journey 