In California and Florida, the two states that grow the most tomatoes, you can probably get a fresh tomato in April and most certainly in June. But people in the majority of the U.S. will have to make do with cherry tomatoes or less flavorful locals or imports until the peak summer tomatoes arrive.

Everyone knows that the most lush, juicy, locally-grown and freshly-picked tomatoes are available nationwide in August. So why promote tomatoes when the best ones are out of season?*

Thus, for the first time, THE NIBBLE is declaring its own food holiday. For us, August is National Tomato Month!

Whatever the time of day, there’s something delicious to be made with fresh tomatoes—even cocktails.

There are lots of recipes that do well with canned tomatoes. Don’t waste pricey fresh tomatoes on them. Instead, go for uncooked or lightly cooked recipes, where the fresh tomato taste sings.

Our summertime favorite is a simple combination of heirloom tomatoes, goat cheese, fresh basil, olive oil and balsamic vinegar (a Caprese salad with chèvre instead of mozzarella).

Tomato crostini, with both red and yellow tomatoes. The recipe is below. Photo courtesy Gaea Olive Oil.

FRESH TOMATOES FOR BREAKFAST

 
FRESH TOMATOES FOR LUNCH

 
FRESH TOMATOES WITH SOUP & SALAD

 
 
RECIPE: SUMMER BRUSCHETTA OR CROSTINI (PHOTO AT TOP OF PAGE)

Bruschetta and crostini are popular hors d’oeuvres that are easy to make. They also can be served as a first course or a light meal, with salad and/or soup.

The difference between them is the size of the slice, plus grilling versus toasting. Bruschetta is made from a loaf of bread that’s three or four inches in diameter; the bread is then grilled. Crostini are cut from a loaf about two inches in diameter and toasted rather than grilled.

Can you toast a larger slice and grill a smaller one? Go for it!

Ingredients

 
Preparation

1. CUT the tomatoes into triangular pieces (see photo at top of page) and place in a bowl. Chiffonade the basil leaves and add to the tomatoes. Season lightly with olive oil and balsamic vinegar, plus salt to taste.

2. SPREAD the goat cheese on plain or lightly toasted baguette slices. If not using cheese, brush the slices lightly with olive oil. Top with the dressed tomatoes and basil. Finish with a grind of fresh pepper.
 
 
*The answer: This happens with quite a few fresh foods. Companies and trade associations are eager to get publicity for their products and don’t want to wait for an appropriate month. The government officials who approve the holiday, from local to federal, just rubber-stamp the petition. Sometimes, producers especially want publicity in the off season when their products don’t sell well. That’s why June is National Turkey Month and February 6th is National Frozen Yogurt Day. These two are no big deal because you can get a good turkey or frozen yogurt anytime. But apricots are a summer fruit, so why is January 9th National Apricot Day? Why is February Berry Fresh Month—and so on, and so on? When we began THE NIBBLE in 2004, the concept was to match our content not just to American holidays (Christmas, St. Patrick’s Day, etc.) but to the hundreds of officially sanctioned daily/monthly food holidays. We also chose to promote food seasonally. But on an out-of-season holiday like National Apricot Day, all we can promote are apricot jam and apricot nectar!