This is a carousel. Use Next and Previous buttons to navigate
“Homegrown tomatoes, homegrown tomatoes/ What would life be like without homegrown tomatoes/ Only two things that money can’t buy/ That’s true love and homegrown tomatoes.” — John Denver
Sweltering heat and blazing sunshine turn the tomatoes of August hot, ripe and ready. Juicy, brilliantly colored tomatoes could be eaten every single night for the rest of summer with no complaint from me. Whether it be fat slices laid on sourdough bread with a bit of mayonnaise, a sprinkling of salt, and a steady grind of black pepper, whirred in a blender with cucumber, onion, hot pepper and herbs for zesty gazpacho, chopped and mixed with vivid yellow corn kernels, bright green jalapeno pepper, creamy cubes of avocado and a spritzing of lime juice, one hot tomato is one spectacular summer ingredient.