A Tomato a Day

At the farm, we like to enjoy tomatoes in simple preparations to a point of near exhaustion by the end of their season. We freeze cherry tomatoes whole, right off the vine, to use all winter long in sauces, soups, and breads, while we steam and process our paste tomatoes into purée.

In peak season, after a few harvests, tomatoes take on their best, most-balanced versions of themselves. They should be handled with care and with minimal adjustments. Set them on their shoulders, keeping their butts in the air, to allow them to ripen evenly. Their green hats should be kept on, too, as these help to keep them from splitting as they sit. Store them in a well-ventilated area, to keep off the flies, and at a temperature of no less than 55°F.