They are ruby or golden, burgundy, orange or crimson. Some grow in small orbs clustered like grapes on a Tuscan vine. Others are meaty and hefty, their stem grasping the plant with determination to remain until fully ripened then yield to the gentle pull of a gardener's hand. They're often curiously named - Black from Tula, Brandywine, German Queen, Taxi, Siletz and Sweet 100. Whether hybrid or heirloom, determinant or indeterminate, each variety produces a delicious prize for the one who puts spade to earth and plants and nurtures a tomato vine.
In some parts of the world there was a time when the tomato was considered poisonous. What a shame for those who lived in those cultures to be bereft of the best of summer's garden treasures. A home-grown, vine-ripened tomato tastes sweet and tangy at the same time. It's firm and meaty but juicy. It's healthful, and eating one can make you feel pretty good even if you weren't feeling your best. Bacon, lettuce and a home-grown, sliced beefsteak tomato seasoned with salt and pepper sandwiched in between slices of toasted white bread slathered with mayonnaise is just about guaranteed to cure whatever ails you, or at least make you stop thinking about it.
Tomatoes are one of summer's greatest garden treasures.
