The large, pulpy, edible berry, yellow or red when ripe, of a perennial plant of the nightshade family, widely cultivated as a vegetable. That defines tomato in the dictionary. Tomatoes are among the few vegetables whose vitamin content is almost as great after cooking as when they are raw. They contain vitamins A & C, B1, B2, calcium, phosphorus, iron, and protein.

Tomatoes are versatile. We grow several varieties in the garden. We like Rutgers for juice, beefsteak for BLTs, and romas for sauce. Last week we made spaghetti sauce and the house smelled good for two days. We can what we call chili tomatoes where we add a little chopped onion and pepper to the tomatoes. When we open the jar, we add that to beef and beans for chili.

Tomatoes can also be used green. They can be canned sliced for green tomatoes in the bleak midwinter. They can be picked small and pickled with cauliflower, onions, garlic, carrots, broccoli, etc. for end of the garden hodgepodge. Then there is green tomato mincemeat, sandwich spread, preserves, relish, etc.

Ripe ones can become catsup, sauce, jam, preserves, and salsa to name a few. We make both cooked and uncooked salsa although technically, salsa is not cooked. Here is a recipe for blender salsa. 1 lb. of tomatoes, quartered with peels on…2 cloves of chopped garlic…½ t. salt…1 t. lemon juice…2 hot peppers…½ med. chopped onion… ½ t. black pepper…1 t. coriander…Put ingredients in blender and mix well. Store in refrigerator. Serve with corn or nacho chips.

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