It’s Tomato Season!

— Written By and last updated by Kelli Miller
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

We’re right in the middle of summer and many of us have been hard at work harvesting the fruits of our “garden” labor. To me, there’s nothing better than a homegrown tomato. I love heirlooms that have a nice balance of smoky sweetness….nothing better sliced on white bread with mayonnaise. Yum! Another thing I love about summer tomatoes is their versatility. You can eat them raw, sliced on a sandwich or salad, chopped for fresh pico or can them to use in soups, stews, or sauces in the winter. And they are rich in nutrition providing vitamin C, potassium, and lycopene. Lycopene is the pigment that gives tomatoes and other red and pink fruits and vegetables their color. It is also an antioxidant and has been shown to be beneficial in heart health and fighting cancer.

I’ve included a simple recipe for fresh pico de gallo, a family favorite. Many recipes for pico call for Roma tomatoes but really, any tomato will work. You may have a few other ingredients growing in your garden such as jalapeño peppers and cilantro.


• 2 cups diced tomato, 3 to 4 small tomatoes

• 3/4 cup diced white onion

• 1/2 cup chopped fresh cilantro

• 1/4 cup fresh lime juice

• 2 garlic cloves, minced

• 1 jalapeño pepper, stemmed and diced

• 1/2 teaspoon sea salt, more to taste


1. In a small bowl, combine the tomato, onion, cilantro, lime juice, garlic, jalapeño, and salt. Stir to combine. Chill until ready to use.

2. Serve with chips, for dipping, or as a condiment with your favorite Mexican dish.Pico