If summer were to have an official food, it would be the tomato. Truly, there is no other food that is quite so remarkably different and delicious when fresh.

Why? Because of the delicate nature of tomatoes, and how quickly they can turn after ripening, most commercially grown tomatoes are harvested well before they are ready. Tomatoes will continue to ripen somewhat off the vine, but never will they have the flavor and texture of something picked out of a backyard garden or at a local farm stand.

In early spring, my husband and I look forward to planning our small suburban garden. One of the most exciting plants to select is tomatoes. Sure, there are many types of cucumbers and squash out there, but the difference between cucumbers is negligible compared to tomatoes. Cherries, salad tomatoes, paste tomatoes, slicers, beefsteak, heirloom—there are so many options. Whether we are starting our own seeds or picking up local seedlings, we aim for a good mix for various tomato applications.

Cherry Tomatoes

Cherry tomatoes seem like the most versatile tomato. They’re a great snack, perfect for adorning salads, nice thrown into pasta, and just plain fun to eat. Sungolds, the orange cherry tomatoes, are a fan favorite and seedlings can be found nearly anywhere plants are sold. Supersweet 100s are your traditional red and sweet cherry. Black cherries are a lovely, almost purple variety that are slightly larger than most cherries. Try them all!

Paste Tomatoes

I love paste tomatoes, even if I’m not making sauces or pastes with them. These tend to have fewer seeds so they work well in many recipes without adding unnecessary moisture. A few favorites are Amish paste, Polish Linguisa, and San Marzano. If you are making sauces, these are what you want. You can use other varieties, but your sauce will be thinner and more watery. A good paste goes a long way!

Heirloom Tomatoes

Heirloom tomatoes are unmatched when it comes to size, color, and flavor. Many fruits will easily fill a large hand. Colors range from bright red to yellow, orange, striped, black, pink, green… the list continues. With their large size, the tops of these often crack, so they aren’t always the most attractive tomatoes, but who cares? The flavors are unrivaled. There are so many amazing varieties out there. Common heirlooms include Purple Cherokee, Brandywine, and Kellogg’s Breakfast. Heirlooms are non-hybridized, the way nature intended, and as such, they do not often have the disease resistance of other varieties.

Now the Planting

Note that when picking out seeds or seedlings there are two types of tomato plants: determinate and indeterminate. When a determinate plant produces its first flower, the plant itself will stop growing in height. Indeterminate plants will continue to grow and set fruit throughout the season. These will require staking or tomato cages. They’re a bit more work but will ultimately produce more fruit as well. Pruning “suckers” (new growths between a branch and the stem) helps to keep the indeterminate plants more manageable. Although not everyone agrees with this technique, my husband swears by it.

If you haven’t planted tomatoes before, it’s worth taking the time to experiment. If space is an issue, 5-gallon buckets or large pots can work. There’s nothing like a fresh tomato. Summer’s just around the corner; plant your seeds now before it’s too late!

I’ve included a recipe for a cold rice salad that I love making in the summer with garden-fresh cherry tomatoes. It’s great as a vegetarian lunch, a side dish, or an item to bring to a cookout. And if you own a rice cooker, no need to heat up the kitchen! Feel free to substitute different types of rice or beans to suit your own tastes.

Cherry Tomato Rice Salad

Print Recipe

Ingredients
  

  • 1 cup uncooked wild rice blend or brown rice
  • 2 cups vegetable broth
  • 15 ounce can chickpeas or great northern beans yourchoice, drained and rinsed
  • 8 ounce block of feta cheese (sheep’s milk is the best if you can find it) cut into small cubes or crumbled
  • 1 pint cherry tomatoes halved
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • Salt and pepper
  • 1 lemon optional

Notes

Cook rice according to package directions, substituting vegetable broth for water. Cool completely.
To cooled rice, add chickpeas or beans, feta, cherry tomatoes, oil, and vinegar. Season with salt and pepper to taste. I usually squeeze a lemon half—or two—into the salad.
Refrigerate for several hours. Before serving taste and add additional vinegar, lemon, salt and pepper if necessary.