Tomatoes are a Fish’s Best Friend!

It’s tomato time! The farmer’s market is flush with all kinds of beautiful, delicious tomatoes. Beefsteaks, plum, cherry and grape, heirloom, green, there are thousands of types to choose from. The history of tomatoes dates back to the Aztecs, around 700 A.D. After the Spanish colonized the Americas they spread throughout the world. Members of the nightshade family, tomatoes are a fruit but are treated like a vegetable in the kitchen. The sweet, slightly tart flavor and acidity makes them the perfect compliment to fish and shellfish. We use tomatoes for so many dishes at the market and at home it’s ridiculous. Salsas, chowders, sauces, gazpacho, salads, sandwiches, the list goes on and on. From now through September we’ll be serving these local beauties in some form every day! The very versatile tomato is not only tasty but also very good for you. Besides lots of minerals and vitamins (especially vitamin C) they are full of lycopene, a carotene high in antioxidants .

Whether you’re roasting some bluefish with tomatoes and herbs, making clams with chorizo, octopus or squid salad, sticking a fat slice under some smoked salmon on a bagel or making a simple relish to serve with grilled fish, we are now in the tomato moment!