Tomatoes are one of the tastiest treats of summer. Vine-ripened tomatoes are fragrant and delicious. Lucky you, if you grow them in a container or garden. They are also available at local farm stands and farmers' markets July through September. 

Tomatoes provide substantial amounts of vitamin C as well as vitamin A, potassium, iron and fiber, with only 25 calories in a medium-size tomato. Vine-ripened tomatoes available in summer are higher in vitamin C than greenhouse varieties available in other seasons. Fresh tomatoes contain more vitamin C than cooked or canned ones. 

Tomatoes are also an excellent source of disease-fighting lycopene, a plant nutrient that helps to protect against many cancers and heart disease. Lycopene, one of the carotenoids, is the red pigment that gives tomatoes, watermelon, and pink grapefruit their bright color. Lycopene is better absorbed from cooked tomatoes, than from fresh, so enjoy tomato products all year long. 

Choose firm, plump tomatoes, heavy for their size and free from bruises and other defects. 

To ripen mature, green tomatoes, set them in a warm location (65-70 degrees F) away from sunlight. High heat will make tomatoes mushy and flavorless. Strong sunlight can dry them out. Place tomatoes in a bag or ripening bowl to speed up the ripening process.