ENTRY # SEVENTY NINE.

Good Morning.

Here is something interesting and helpful.

Tomatoes.

Oh how America loves the tomato. The aroma of the vine, sweetness of the flesh, and juicy acidity spur between 25 and 40 million of us to grow tomatoes in gardens, containers, and window boxes each year. There are few greater pleasures than a just-picked ripe, red tomato still warm from the summer sun, or a basket of juicy heirloom tomatoes from your farmers' market.More than any other fruit or vegetable, the tomato has changed the face of modern cuisine. Whether you toss chopped tomatoes into a beef stew, slide a few slices into a BLT, or layer them with their soul mate, basil, tomatoes have become ubiquitous. But even the reddest, plumpest specimens can disappoint when it comes to flavor and juiciness. Finding the best choice, knowing its flavor secrets, and understanding the best way to preserve that flavor will deepen your enthusiasm for one of summer's great tastes.How do you pick a good tomato? Not by looks. Some of the best-tasting tomatoes happen to be some of the homeliest. And picture-perfect tomatoes can be flavorless. Picking a good tomato starts at home, or in your neighborhood. Home-grown tomatoes can't be beat. But when you buy tomatoes, smell them -- a good tomato should smell like a tomato, especially at the stem end.How do you make a lackluster tomato taste better? Even the best tomatoes taste a little better with a sprinkle of salt, which accentuates the balance of sweetness and acidity. If you have a tomato that's flavorless beyond a restorative touch of salt, drizzle a few drops of balsamic vinegar or honey over it to bring out both the sweetness and acidity. Grilling, roasting, and stewing can also give a bland tomato life: When you apply heat, the tomato's moisture evaporates, concentrating its flavor. What makes a tomato mealy?

Bye Bye Dad.