Sliced raw, roasted, grilled or stewed, tomatoes can be enjoyed so many ways. With thousands of varieties grown all over the world, tomatoes are one of the most popular and diversely used vegetables. Whether red, yellow, green, orange, or even black, they add flavor and color to any dish, be it atop a simple salad, stacked in a sandwich or burger, or simmering as a classic sauce.
We are very fortunate to live in a region that is bountiful with some of the best quality tomatoes in the nation. Visit any of our region’s farmer’s markets to find a wide variety of tomatoes including a rainbow of heirloom varietals. Our favorite locally-grown heirloom tomatoes come from ‘Uncle Ray’ Yeung Farm.
Here’s some tomato knowledge: While tomatoes are a fruit, by botanical definition, they owe their vegetable classification to a Supreme Court decision in 1893 concerning the taxability of tomatoes. Even though tomatoes are formed out of a flower, and contain seeds and a fleshy outer skin, the court decided that tomatoes were taxable because while “botanically speaking, tomatoes are the fruit of a vine, just as are cucumbers, squashes, beans, and peas. But in the common language of the people, whether sellers or consumers of provisions, all these are vegetables which are grown in kitchen gardens, and which, whether eaten cooked or raw, are… usually served at dinner in, with, or after the soup, fish, or meats which constitute the principal part of the repast, and not, like fruits which are generally served as dessert.”
This distinctively fruity vegetable can be juicy, rich, savory and sweet, depending on the varietal. Not only are they delicious, but they are good for you! According to the USDA, a ½ cup of tomatoes is only 15 calories, zero grams of fat, cholesterol or sodium, and only four grams of carbohydrates. Tomatoes are also loaded with 15% of the daily recommended amount of Vitamin A and 20% of the recommendation for Vitamin C.


(paragary restaurant group)

(cafe bernardo)

(esquire grill)

(centro cocina mexicana)