The Joy of Tomatoes: A Celebration of Seasonal Delight
I have a weakness for volunteers - in my garden. Every year I start seeds and buy plants from the nursery with the idea of perfect yield guiding the number of plants I end up planting. A solid plan that fails only because I have a soft spot for vegetables that reseeded themselves and pop up as volunteers in the garden. I have literally hundreds of tomato plants that show up throughout the season and fall into the “weed” category. For some reason though, there are always a few that don’t get pulled up and tossed into the compost pile. I guess I feel that if they were hardy enough and they made it through the winter then I should let them grow. Now, if I was able to treat them as ornamental plants like the early Europeans did there’d be no problem but alas, I can’t. But, I did a lot better this year - only 5 or 6 extras growing around the garden. 😁 Part of the fun is finding out what variety they are!
Few ingredients capture the essence of summer and the heart of global cuisine like the tomato. With its perfect balance of sweetness, tartness, and umami, the tomato has earned a place at the center of countless dishes. From sun-ripened heirlooms enjoyed fresh off the vine to slow-simmered sauces that fill a kitchen with warmth, the tomato is as versatile as it is beloved. But this everyday fruit-turned-vegetable has a story as colorful as the varieties that grace our gardens and plates.
In this blog, we explore the fascinating world of tomatoes — from their ancient origins in South America to their journey across Europe and the globe. You’ll discover the many varieties of tomatoes, tips for growing and selecting the best fruit, and how to store and preserve them. We’ll dive into their culinary versatility with recipes for classic bruschetta, slow-roasted tomato sauce, and heirloom tomato salads. Finally, we celebrate tomato culture, including art, literature, festivals, and communities that honor this beloved fruit.
Ancient Roots
The tomato traces its roots back 80,000 years to the Andean regions of South America, where wild species still grow. These small, berry-like tomatoes were cultivated as early as 7,000 years ago by the Aztecs and Incas, who grew several different varieties and valued them for sauces and dishes of different shapes and colors.
The tomato’s name originates in the Nahuatl (Aztec) language where it was known as xitomatl or tomatl. Xitomatl refers specifically to the large, red, smooth-skinned tomato, while tomatl refers to the smaller, green-skinned tomatillo (husk tomato). The English word "tomato" is derived from xitomatl. Italians called the tomato pomodoroI (“golden apple”), possibly referring to the early yellow varieties and the French called it pomme d’amour (“love apple”) because of alleged aphrodisiac qualities.
A Rocky Start in Europe
When Spanish explorers brought tomatoes to Europe in the early 16th century, they were met with suspicion. Europeans, already wary of plants in the nightshade family, assumed tomatoes were poisonous because they are a part of the nightshade family. For nearly 200 years, tomatoes were mostly ornamental curiosities, admired for their vibrant fruit and sprawling vines in gardens, but rarely eaten.
From Curiosity to Kitchen Staple
Gradually, southern Europeans began experimenting with tomatoes in cooking. By the 18th century, they were making their way into stews, sauces, and baked dishes. Italy, Spain, and Portugal embraced the tomato, weaving it into the foundations of their cuisines. Today, it’s hard to imagine Mediterranean cooking — or global cuisine — without it.
Thomas Jefferson grew tomatoes in America in the late 1700s and by the late 1800s tomatoes were being bred commercially. Today there are over 10,000 varieties worldwide.
Where Tomatoes Are Grown Today
Tomatoes are now one of the most widely grown crops in the world. Their adaptability allows them to thrive in diverse climates, from backyard gardens to large-scale farms.
Italy: Famous for its San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius — prized for sauces and protected by EU designation.
Spain: Known for sweet tomatoes like Raf and Tomate de Colgar, essential for dishes like pan con tomate and gazpacho.
United States: California dominates U.S. production, supplying fresh and processed tomatoes for everything from ketchup to canned products. Florida and the Midwest also contribute seasonal harvests.
Mexico: A significant grower for both domestic use and export to the U.S. and beyond.
China: Currently the world’s largest producer - growing 68 to 70 million metric tons annually, much of its tomato crop goes into paste and processed products.
Local, seasonal tomatoes remain a highlight of summer markets, often with far superior flavor compared to tomatoes bred for transport.
Why Do Homegrown Tomatoes Taste Better?
Commercial tomatoes are bred mainly for long shelf life, uniform appearance, disease resistance, and ability to survive transport rather than flavor. Home growers often choose varieties based on taste, growing heirlooms or flavorful cultivars bred for flavor, not for shipping. This means that heirloom and homegrown tomatoes contain a richer variety of chemical compounds for flavor and sweetness. Combine that with allowing them to fully ripen on the vine and you get maximum sugar, acids, and aroma.
The soil and growing conditions make a difference too. Tomatoes grown in rich, organic soil with natural nutrient balance tend to be more flavorful because the plants can synthesize more sugars and flavor compounds. Industrially grown tomatoes often grow in chemically treated or hydroponic systems, lacking the natural soil microbiome that enhances flavor. Organic or homegrown tomatoes often experience mild stress from pests or environmental conditions, which research shows can increase sugar and phenolic compounds, enhancing flavor. Commercial tomatoes grown with heavy pesticides and fertilizers may not develop these flavor intensifiers.
Any time you pick and eat a ripe fruit or vegetable from the plant you’ll get a superior taste and aroma resulting in a remarkable experience.
Varieties of Tomatoes
One of the joys of exploring tomatoes is their astonishing diversity. There are more than 10,000 recognized varieties, each with its own personality.
By Type
Cherry & Grape Tomatoes – Bite-sized, sweet, and perfect for snacking, roasting, or tossing into salads.
Roma or Plum Tomatoes – Dense, meaty, and low in water, making them the go-to choice for sauces and canning.
Beefsteak Tomatoes – Large, juicy, and often ribbed; ideal for slicing onto sandwiches or enjoying with just salt and olive oil.
Campari Tomatoes – Small to medium, known for their sweetness and low acidity.
Green, Yellow & Striped Varieties – From the tangy Green Zebra to golden Kellogg’s Breakfast, these tomatoes bring both flavor and beauty to the table.
Heirloom vs. Hybrid
Heirloom Tomatoes: Open-pollinated and passed down through generations, heirlooms often have irregular shapes, bold colors, and complex flavors. Brandywine, Cherokee Purple, and Black Krim are beloved examples.
Hybrid Tomatoes: Bred for consistency, disease resistance, and shelf life. While sometimes less flavorful, they’re reliable and productive, making them popular for both growers and consumers.
Special Mention
San Marzano: A plum tomato variety from Italy, revered for its sweetness and low acidity, making it ideal for classic Italian sauces.
Brandywine: An heirloom variety with pink-red flesh and rich, sweet flavor, often considered one of the best-tasting tomatoes.
Currant Tomatoes: Tiny, wild relatives of the modern tomato, bursting with flavor despite their size.
Grow Your Own Tomatoes (Even in a Pot!)
Growing tomatoes can be a highly rewarding experience, whether you’re a seasoned gardener or a beginner. From selecting the right variety to providing optimal soil, sunlight, and watering conditions, successful tomato cultivation involves understanding the plant’s needs and nurturing it carefully. It’s simple to grow healthy, flavorful tomatoes right in your own garden or even in containers, ensuring a bountiful harvest season after season.
Growing Conditions
Sunlight: Tomatoes thrive with 6–8 hours of full sun daily.
Soil: Rich, well-draining soil with added compost provides essential nutrients.
Watering: Deep, consistent watering helps prevent cracking and blossom-end rot. Avoid wetting leaves to reduce disease risk.
Types of Growth
Determinate (Bush) Tomatoes: Grow to a set size and produce fruit all at once — great for canning.
Indeterminate (Vining) Tomatoes: Continue to grow and produce fruit throughout the season — ideal for fresh eating.
Container Growing
Even without a garden, tomatoes can be grown in pots or grow bags. Choose compact or dwarf varieties, provide sturdy supports, and ensure good drainage. Balcony-grown tomatoes can be just as flavorful as those from sprawling gardens.
Harvesting
The best time to pick a tomato is when it has reached full color for the variety (red, pink, yellow, green stripes, etc.) with uniform color covering most of the fruit, feels firm yet slightly soft to the touch, and easily detaches from the vine with a gentle twist or pull. Pick carefully to avoid bruising or breaking the skin. Nothing beats the flavor of a sun-warmed tomato eaten minutes after picking. 😋
Choosing Tomatoes at the Market
Look for Ripeness and Feel: Choose tomatoes that feel heavy for their size and have just a slight give when squeezed gently, indicating ripeness but not overripeness. Avoid tomatoes with any nicks, cuts, or bruises as these spoil quickly.
Smell: Ripe tomatoes should have a strong tomato aroma when sniffed from a few inches away. Lack of smell often means lack of flavor.
Skin Condition: The skin should be firm and tight, not wrinkled or overly soft.
Choose Variety by Use: Heirlooms are sweet and complex, great for salads; cherry tomatoes are good for snacking or roasting; plum tomatoes are ideal for sauces.
Source Matters: Farmers market or local tomatoes are usually picked at peak ripeness and tend to be more flavorful than grocery store tomatoes, which are often picked early for transport and storage.
Handle Carefully: When buying, place tomatoes gently in bags with padding if possible to avoid bruising.
Storage Tips
Room Temperature: Best for ripening and maintaining flavor.
Refrigeration: Slows spoilage but can dull taste and texture. Store ripe tomatoes in the fridge only if you can’t eat them in time, and bring them back to room temperature before using.
Preserving: Tomatoes can be canned, dried, or frozen for year-round enjoyment. Many cooks swear by stocking a pantry with canned whole tomatoes for reliable flavor.
Culinary Uses of Tomatoes
Tomatoes are one of the most versatile ingredients in the kitchen.
Fresh
Sliced into Tomato, Avocado, and Fresh Mozzarella Salad with basil..
Blended into refreshing gazpacho.
Chopped into salsas or layered onto sandwiches.
Cooked
Simmered into pasta sauces or stews.
Grilled alongside vegetables and meats.
Preserved
Canned: Whole, crushed, or pureed.
Sun-Dried: Chewy, tangy, and concentrated.
Paste: Essential for building depth in sauces, soups, and braises.
Tomatoes pair beautifully with Mediterranean herbs like basil, oregano, rosemary, and thyme. They also complement global spices — cumin in Mexican and Indian cooking, paprika in Spanish dishes, or cinnamon in Middle Eastern stews.
Slow-Roasted Tomato Sauce
Halve Roma or plum tomatoes, drizzle with olive oil, and roast at a low temperature until caramelized. Blend with garlic, onion, and fresh herbs for a rich, velvety sauce that elevates pasta, pizza, or grain bowls.
Heirloom Tomato & Burrata Salad
Slice a colorful mix of heirloom tomatoes and pair with creamy burrata cheese. Add basil leaves, a drizzle of olive oil, and a sprinkle of flaky sea salt for a dish that celebrates both simplicity and beauty.
Classic Tomato Bruschetta
Dice ripe tomatoes and toss with olive oil, garlic, fresh basil, and a splash of balsamic vinegar. Pile onto toasted baguette slices for a vibrant, easy appetizer that showcases tomato flavor at its peak.
Bruschetta
An Abundance of Health Benefits
Scientific studies consistently show that eating tomatoes regularly can provide significant health benefits, including cancer prevention, cardiovascular support, protection against oxidative damage, and improved digestive and immune health.
Rich in Nutrients: Tomatoes are abundant in vitamins A, C, E, K, and B-complex, as well as minerals like potassium, folate, and magnesium. They also provide dietary fiber, protein, essential amino acids, monounsaturated fatty acids, and phytosterols.
Antioxidant Power: Tomatoes contain high concentrations of antioxidants such as lycopene, beta-carotene, vitamin C, vitamin E, and bioactive phenolic compounds (quercetin, kaempferol, naringenin, lutein). These antioxidants combat free radicals, reducing oxidative stress and the risk of chronic diseases, including cardiovascular disease, cancer, and neurodegenerative disorders.
Cancer Prevention: Lycopene, a powerful carotenoid in tomatoes, has been extensively studied for its role in reducing the risk of various cancers, especially prostate, breast, lung, colorectal, pancreatic, and ovarian cancers. Lycopene acts by scavenging free radicals and protecting cellular components from oxidative damage.
Heart Health: Regular tomato consumption is associated with improved cardiovascular health. Studies show that tomatoes and their extracts have platelet anti-aggregatory effects, which can help lower blood pressure, reduce cholesterol, improve blood circulation, and decrease the risk of thrombus formation, heart disease, and stroke.
Eye Health: Carotenoids such as lutein and zeaxanthin in tomatoes help protect against age-related macular degeneration and cataracts, supporting overall vision health.
Anti-Inflammatory and Immune Support: Compounds like quercetin and apigenin found in tomatoes offer anti-inflammatory and immune-boosting properties, contributing to the prevention of chronic inflammatory conditions.
Cholesterol Management: Phytosterols in tomatoes reduce cholesterol absorption in the intestines, promoting lower cholesterol levels and further benefiting cardiovascular health.
Digestive and Hydration Benefits: The high water and dietary fiber content of tomatoes promote hydration and regular bowel movements, which can help prevent constipation and support a healthy digestive system.
Whole Fruit Benefits: Scientific studies emphasize that consuming whole tomatoes provides broader, dose-dependent health benefits due to the synergetic effects of lycopene, antioxidants, and other nutrients, compared to taking lycopene alone in supplements.
Shakshuka
Cooking Provides Benefits
Cooking tomatoes can significantly affect the bioavailability of their nutrients—meaning how well your body can absorb and use them:
Lycopene: Cooking tomatoes increases the bioavailability of lycopene, a powerful antioxidant linked to reduced risk of cancer and heart disease. Heating breaks down tomato cell walls, making lycopene more accessible for absorption. For example, roasting tomatoes at 150°C (300°F) for 20-30 minutes can boost lycopene bioavailability by up to 50%. Combining cooked tomatoes with healthy fats like olive oil further enhances lycopene absorption.
Vitamin C: This water-soluble vitamin is sensitive to heat and is partially lost during cooking, especially if water is used, as vitamin C can leach out. Boiling tomatoes may reduce vitamin C content by up to 50%, while steaming retains more (up to 90%) if steamed briefly (5–10 minutes).
Other Nutrients:
Naringenin & Chlorogenic Acid: Cooking increases the bioavailability of these polyphenols, which are associated with various health benefits.
Potassium and Fiber: Bioavailability of these nutrients is generally unaffected by cooking.
Other Water-Soluble Vitamins (like folate, vitamin B6): Some loss occurs during cooking, particularly if tomatoes are boiled.
Cooking Methods:
Steaming and Roasting: Help retain vitamin C and greatly enhance lycopene availability.
Boiling: Leads to more significant nutrient losses for water-soluble vitamins.
Sautéing with Oil: Maximizes absorption of fat-soluble nutrients like lycopene.
Festivals & Events
La Tomatina (Buñol, Spain): The world’s most famous tomato festival, where thousands gather for a joyful, messy tomato fight.
TomatoFest (California, U.S.): A celebration of heirloom varieties, complete with tastings, cooking demos, and seed swaps.
Regional Harvest Fairs: Across the world, local festivals feature tomato contests, cook-offs, and tastings that bring communities together.
La Tomatina
Herb Spotlight
Basil
My herb garden would not be complete without basil. Basil is one of those herbs that feels like summer in a single leaf. There’s something magical about it. Tear a fresh leaf and its fragrance immediately fills the air - peppery, sweet, and unmistakably fresh. It’s one of the most beloved culinary herbs worldwide, used in everything from Italian pesto to Thai curries. Its versatility and fragrance make it as much a kitchen staple as it is a garden favorite.
Basil’s roots trace back thousands of years to tropical regions of Asia and Africa. In India, basil has long held a sacred place — holy basil, or tulsi, is still grown near temples and homes for its spiritual and medicinal significance in Ayurveda.
The Greeks and Romans also wove basil into their traditions, though with more complex symbolism. In some eras, basil symbolized mourning; in others, it was linked to love and fertility. Later, in Italy, basil became a symbol of romance — a pot of basil on a balcony was said to signal affection.
As basil spread across Europe and into the Mediterranean through trade, it found its forever home in kitchens. By the Renaissance, it was embraced as a culinary staple, and today it’s just as essential in Italian cuisine as it is in Thai or Vietnamese cooking.
Basil’s Role Extends Far Beyond Cooking
Across cultures, it has carried symbolic, spiritual, and medicinal significance:
In India, holy basil (tulsi, shown) is revered as a sacred plant and planted near homes and temples. It’s considered protective and purifying.
In Italy, basil has long symbolized love and passion, tied to courtship traditions.
In Greek folklore, basil was once thought to be a symbol of both hatred and mourning — a reminder of how its meanings shifted across time and place.
This blend of culinary and cultural importance has made basil a plant that connects kitchens, gardens, and traditions around the world.
Culinary Uses of Basil
Basil is one of the world’s most versatile herbs, adding freshness and fragrance to both simple and elaborate dishes.
Mediterranean Classics In Italy, basil is inseparable from tomatoes. Think caprese salad, simple marinara, or pizza Margherita. Fresh pesto — made with basil, pine nuts, Parmesan, garlic, and olive oil — remains one of the most celebrated sauces in the world.
Asian Traditions In Southeast Asia, basil takes on a different personality. Thai basil adds peppery spice and anise notes to stir-fries, curries, and soups, while Vietnamese dishes often include sprigs of fresh basil as a garnish. Holy basil (tulsi) is used in teas, broths, and herbal remedies.
Creative Uses Beyond the classics, basil offers endless creative potential: blend into dressings and marinades, infuse into oils and vinegars, add to cocktails or lemonade for a refreshing twist, or pair with fruit — basil and strawberries, for example, make an unexpected but delicious match.
Buying and Storing Basil
Fresh basil is delicate, which makes handling and storing it a little tricky. When shopping, look for bunches with vibrant, unblemished leaves.
Short-Term Storage: Place stems in a glass of water at room temperature, like a bouquet, and loosely cover with a plastic bag.
Refrigeration: Often causes basil to blacken, so it’s best avoided.
Preserving: Freeze basil in oil or pesto form for year-round use, or dry it for convenience (though dried basil lacks the intensity of fresh).
Varieties of Basil
Though we often think of the classic green leaves of Italian basil, the basil family is wonderfully diverse. Each variety brings its own color, aroma, and flavor to the table:
Sweet Basil (Genovese Basil) – The most familiar type, with a peppery-sweet flavor that shines in pesto and tomato dishes.
Thai Basil – Slender leaves with purple stems and a bold, anise-like flavor; perfect in curries and stir-fries.
Holy Basil (Tulsi) – Revered in Indian traditions, with clove-like spice and medicinal uses.
Purple Basil – Dark purple leaves that make a dramatic garnish and have a slightly more intense flavor.
Lemon & Lime Basil – Citrusy varieties that bring brightness to seafood, marinades, and even desserts.
Key Health Benefits
Basil offers numerous health benefits supported by scientific studies.
Rich in antioxidants such as eugenol, lutein, and beta-carotene, which help protect cells from oxidative stress caused by free radicals, potentially reducing the risk of chronic diseases like cancer, heart disease, and diabetes.
Basil’s essential oils have anti-inflammatory properties, aiding in the reduction of inflammation linked to conditions such as arthritis and cardiovascular issues. Studies also show that basil, particularly holy basil, may help lower blood pressure by relaxing blood vessels and improve cholesterol levels.
Basil has shown potential in managing blood sugar levels, offering benefits for people with prediabetes or type 2 diabetes.
Beyond physical health, holy basil acts as an adaptogen to reduce stress and anxiety, improve sleep quality, and support mental balance.
Compounds in basil support immune function and may aid in wound healing and protection against infections.
Interesting Basil Facts
Royal Origins: The name "basil" comes from the Greek word basilikon, meaning "royal" or "kingly herb," reflecting the herb’s revered status in ancient cultures.
All in the Family: Basil is part of the mint family (Lamiaceae), alongside oregano, rosemary, and lavender.
Cultural Symbolism: In Victorian times, basil was thought to symbolize good wishes and harmony in the home.
Medicinal and Magical Uses: Historically, basil was used for embalming in Egypt and medicinally for its antibacterial, anti-inflammatory, and antioxidant properties. Folklore says basil was thought to have magical healing powers and protective qualities.
Varieties and Flavors: There are more than 150 named varieties of basil, each with unique characteristics—from sweet or Genovese basil in Italian cooking, to spicy Thai basil, lemon basil with citrus notes, and holy basil used in Ayurvedic medicine.
Harvesting Tips: Ancient Greeks believed basil should only be harvested with gold or silver tools, possibly to avoid metal’s oxidizing effect on the leaves which causes them to blacken and lose flavor.
In Literature and Art: Basil appears in famous works such as John Keats’s poem Isabella, where it symbolizes love and mourning.
Let’s get cooking!
Few flavor pairings are as timeless as tomatoes and basil. Straight from the garden, their simple yet perfect balance brings warmth and familiarity to the table, turning everyday meals into something truly memorable. Slice into sun-ripened tomatoes, scatter over fresh basil, and you instantly have the beginnings of a dish that feels both comforting and full of summer’s brightness.
Caramelized Tomato, Kale, & Goat Cheese Quiche
There’s something magical about how tomatoes transform when caramelized—their natural sugars deepen, their flavors become rich and jammy, and they bring a vibrant sweetness to any dish. In this crustless Caramelized Tomato, Kale, & Goat Cheese Quiche, tomatoes take the spotlight, supported by tender kale, creamy goat cheese, and fresh basil. A light egg-and-milk custard ties everything together, creating a dish that’s both wholesome and satisfying.
Perfect for brunch, a leisurely lunch, or a simple dinner, this quiche celebrates the season’s best tomatoes in a way that feels fresh, comforting, and effortlessly delicious.
Caramelized Tomato, Kale, & Goat Cheese Quiche
Ingredients
- 1 tbsp avocado or olive oil
- 1/2 cup thinly sliced onion
- 2 cloves garlic, minced
- 2 cups cherry or grape tomatoes, halved
- 1 tsp sugar (optional, to enhance caramelization)
- 1 cup chopped kale, stems removed
- 4 ounces goat cheese, crumbled
- 2 tbsp chopped fresh basil, chopped
- Custard Base:
- 5 large eggs
- 1 1/4 cups whole milk
- pinch of ground nutmeg
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan.
- Heat avocado/olive oil in a skillet over medium heat. Add onion and cook until softened, 2- 3 minutes.
- Add minced garlic and halved tomatoes, sprinkle with sugar if using, and begin cooking. After 2 - 3 minutes, when the tomatoes are softened, place the skillet under the broiler and continue cooking until the tomatoes and onions are caramelized. Alternately, omit the broiler and continue cooking on the stove top until the tomatoes are caramelized.
- Stir in kale and cook until just wilted, 2–3 minutes. Remove from heat.
- Make the custard in a medium bowl by whisking together eggs, milk, salt, pepper, nutmeg, and optional red pepper flakes.
- Spread the tomato-kale mixture evenly in the prepared dish and sprinkle with goat cheese and fresh chopped basil.
- Pour custard mixture over the top.
- Bake for 35–40 minutes, or until the quiche is puffy, its center is set, and the top is lightly golden. A knife inserted should come out mostly clean.
- Let cool for 10 minutes before slicing. Garnish with extra basil and enjoy warm or at room temperature.
Notes
- You can use 2% milk though the quiche will be a bit softer and less rich.
- For a richer quiche you can use half and half or heavy cream for part or all of the milk.
- To add a crust, lightly parbake it before filling.
Pan-Seared Cod with Provençale Tomato Basil Relish
Pan-Seared Cod with Provençale Tomato Basil Relish brings the essence of Provençe to your table, featuring golden, tender pan-seared cod crowned with a vibrant tomato basil relish. This relish is a fresh, flavorful variation on the classic Sauce Vierge, a French sauce traditionally made with finely chopped tomatoes, olive oil, fresh herbs, and a touch of acidity. By adding kalamata olives and capers, the relish takes on a briny, Mediterranean twist while still letting the bright, juicy tomatoes shine.
Each bite bursts with freshness and harmony, and the relish’s versatility makes it just as delightful over roasted chicken, stirred into pasta, spread on toasted bread, or paired with grains and vegetables. It’s a simple way to bring Provençal flavor and effortless elegance to everyday meals.
Pan-Seared Fish with Provençale Tomato Basil Relish
Ingredients
- 2 cups diced fresh tomatoes
- 2 tbsp finely diced onion or shallot
- 2 cloves garlic, minced
- 8 Kalamata olives, pitted and sliced
- 2 tsp capers, chopped
- 1/2 tsp herbes de Provence
- 2 tbsp chopped fresh basil
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- In a medium bowl, combine diced tomatoes, shallot, garlic, basil, herbes de Provence, olive oil, vinegar/lemon juice, olives, and capers.
- Season with salt and pepper.
- Cover and let sit at room temperature for at least 30 minutes before serving to allow the flavors to blend beautifully.
- Pat fish fillets dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear fish fillets 3–4 minutes per side until golden brown and opaque in the center.
- Spoon the prepared relish over the fish fillets and garnish with extra fresh basil if desired.
- Serve with roasted vegetables, grains, or crusty bread.
Notes
- The relish can be prepared several hours ahead, covered, and refrigerated; bring to room temperature before serving.
There you have it!
Whether fresh from the garden or simmered into sauce, tomatoes invite us to slow down, gather, and enjoy simple pleasures. May they inspire your next meal.