The tomato: It’s a fruit (yes, really!) that’s become a kitchen staple across the globe. You’ll find it in everything from simple pasta sauces to complex salads, and it’s a cornerstone of many cuisines.
But here’s a secret: Not all tomatoes are created equal. To get the best flavor and texture, you need to think about when your tomato is in season. A tomato grown and picked at the peak of its season will taste significantly better than one that’s been forced to grow out of season.
This article dives into the world of tomato seasonality, exploring why it matters, how to select the best in-season tomatoes, how to store them, and how to cook with them to really make the flavor shine. Keep reading to learn more about when a tomato is in season.
Understanding Tomato Seasonality
Fresh-picked, vine-ripened tomatoes are one of the great joys of summer, but when exactly is tomato season?
Generally speaking, you can expect locally grown tomatoes to be at their peak from May to October, although that can vary based on where you live.
A few factors that affect the length of tomato season include:
- Climate. If you live in a warm climate, your growing season is likely to be longer than that of someone who lives in a cooler area.
- Variety. Some varieties mature earlier than others.
Regional Variations in Tomato Availability
Here’s a general timeline of when you might expect to find certain types of tomatoes at your local farmer’s market:
- Early season: Cherry tomatoes may be available as early as June.
- Mid-season: Medium-sized tomatoes are usually ready in July.
- Late-season: Beefsteak tomatoes often mature in late July or August, or even later in cooler climates.
With a little luck, the season can extend into September in many climates and even to November in cooler coastal areas.
What affects tomato flavor?
The flavor of a tomato is determined by a complex mix of factors, from the weather to the variety of tomato you’re eating.
Environmental Influences
Tomatoes grown in the sunshine just taste better, don’t they? Sunlight, temperature, and rainfall all affect the sweetness and overall flavor of a tomato. Soil also matters. Nutrient-rich soil leads to better flavor development.
Cultivation Practices
When a tomato is picked and how ripe it is when it’s picked also makes a difference. Tomatoes that are picked when they’re at their peak ripeness are more flavorful than tomatoes that are picked too early. And tomatoes that ripen on the vine are usually tastier than tomatoes that are ripened in a truck or warehouse.
Variety and Anatomy
Just like apples, different varieties of tomatoes have different flavor profiles. Some are sweeter, some are more acidic, and some have a stronger “tomato” flavor than others.
Even the internal structure of a tomato plays a role in how it tastes. The jelly and juice around the seeds influence the tomato’s acidity, which is one element of its overall flavor.
How to select flavorful tomatoes
Not all tomatoes are created equal. In fact, many commercially grown tomatoes are selected for their durability during shipping, not their flavor. Here’s how to pick the best-tasting tomatoes:
Visual cues
Look for tomatoes with a deep, vibrant color. A rich color usually indicates the tomato is ripe and full of flavor. Also, check the skin of the tomato. It should be smooth and without blemishes (although heirloom varieties are often an exception to this rule).
Tactile assessment
Give the tomato a gentle squeeze. It should feel firm, but it should give a little under gentle pressure. Ripe tomatoes also feel heavy for their size, which is a sign they have a high water content and will be juicy.
Olfactory indicators
Give the tomato a sniff, especially near the blossom end. Ripe tomatoes will have a fresh, earthy smell.
Sourcing considerations
For the best flavor, shop at farmers markets, where farmers often prioritize flavor over durability. Or, consider growing your own tomatoes! That way, you’ll have total control over when they’re picked and how ripe they are when you eat them.
Tomato Varieties and Their Best Uses
Tomatoes are far from a one-size-fits-all fruit (yes, botanically speaking, they’re fruit!). Different varieties are better suited for different culinary applications. Here’s a look at some popular types:
Slicing Tomatoes (e.g., Beefsteak, Globe)
These are your classic, large tomatoes. They’re meaty, juicy, and substantial.
Best uses: Slicing tomatoes shine in sandwiches, salads where you want a big tomato presence, and on top of juicy burgers.
Paste Tomatoes (e.g., Roma, San Marzano)
Paste tomatoes are oblong-shaped with a dense flesh and lower water content compared to slicing tomatoes.
Best uses: As the name suggests, these are perfect for making tomato sauce, tomato paste, and for canning whole or crushed tomatoes.
Cherry and Grape Tomatoes
These little guys are small, sweet, and usually have a thin skin.
Best uses: Cherry and grape tomatoes are fantastic for snacking, adding a burst of sweetness to salads, and roasting to concentrate their flavors.
Heirloom Tomatoes
Heirloom tomatoes are known for their diverse shapes, colors, and flavors. They’re often considered more flavorful than hybrid varieties.
Best uses: Let heirlooms shine in salads where their unique qualities can be appreciated. Their appearance alone makes them a star!
Green Tomatoes
Green tomatoes are unripe and have a tart flavor and firm texture.
Best uses: These are delicious fried, pickled, or used in salsas for a tangy kick.
Proper Tomato Storage Techniques
To make the most of your in-season tomatoes, you need to know how to store them correctly. Here’s how to keep your tomatoes fresh and flavorful.
Ripening Unripe Tomatoes
If your tomatoes aren’t quite ripe when you get them, don’t put them in the fridge. Instead, store them at room temperature until they ripen.
Keep them out of direct sunlight, which can cause them to ripen unevenly.
Storing Ripe Tomatoes
Once your tomatoes are fully ripe, you can refrigerate them for up to three days. This will help slow down spoilage.
To prevent bruising, store medium and large tomatoes upside down, with the stem facing down.
Avoiding Flavor Degradation
While refrigeration can extend the life of your ripe tomatoes, storing them at room temperature is usually the best way to maintain their flavor.
Cooking with tomatoes: Balancing flavor and acidity
The secret to cooking with tomatoes is knowing how to coax out their flavor and balance their acidity.
Impact of heat on flavor
When it comes to tomatoes, less is often more. Cooking tomatoes for a short time—no more than 15 minutes—helps them keep their fresh taste. On the other hand, dehydrating tomatoes concentrates and intensifies their flavor.
Managing acidity
Tomatoes are naturally acidic, so you may need to add other ingredients to round out their flavor.
Adding a pinch of sugar or salt can help balance the acidity and bring out the natural sweetness of the tomato. Some cooks like to add a tiny pinch of baking soda to neutralize the acid, but be careful—too much baking soda can change the tomato’s flavor.
If you’re especially sensitive to the acidity, you can reduce the acid level by removing the seeds and the jelly-like juice around them before cooking.
Wrapping Up
When tomatoes are in season, they’re one of the most delicious and versatile fruits you can find. So try different varieties, experiment with different recipes, and remember the tips for choosing, storing, and preparing tomatoes. When you do, you’re sure to have a flavorful, healthy treat!