You say tuh-MAY-toh, others say tuh-MAH-toh. Italians say pomi d’oro, or golden apples; the French say pommes d’amour, or love apple. However you say it, the tomato is one of summer’s best vegetables — even though it’s really a fruit.

Introduced to Hawaii by the missionaries in the early 1800s, tomatoes grow well in Hawaii throughout the year. But summer tomatoes are extra delicious, their flavor more developed and sweetened by the warm sunshine. It’s the time of year, too, that you’ll see a wider variety of tomatoes of different hues, shapes and sizes.

Tomatoes are thought to be native to the Andes region of Peru and northern Chile. These early fruit were about the size of what we know today as a cherry tomato. Through years of migration and hybridization, the tomato has morphed into tennis-ball-size orbs, though smaller tomatoes are still plentiful.

Tomato variety plays a big role in the flavor department, as does the timing of the tomato’s harvest. Firm, mature green tomatoes that are picked, then gassed and ripened, rarely develop the flavor, texture and aroma that soft, ripened-on-the-vine tomatoes do. How tomatoes are grown — in soil or hydroponically, in full sun or under shade cloth — all affect the flavor.

There are many choices of flavorful tomatoes at farmers markets and supermarkets. Find one you like that’s consistent and stick with that grower’s tomatoes. Coax flavor by storing tomatoes on your kitchen counter until slightly soft to the touch; never refrigerate tomatoes.

Tomatoes are an excellent source of vitamins A and C, calcium and potassium. They’re also a good source of fiber and the antioxidant lycopene.

What to do with the bounty of the season? Enjoy it simply, fresh and ripe with little adornment. Cook it up into sauces; roast it to concentrate the flavor. At left are two suggestions.

Simply Tomatoes

Peel ripe tomatoes and slice. Arrange on a plate and drizzle with good-quality olive oil, sprinkle with coarse Hawaiian salt and freshly ground black pepper, pictured above. Simple but delicious.

Additions to this might be slices of mozzarella cheese or dollops of creamy chevre (goat cheese), fine slivers of fresh basil and a drizzle of balsamic vinegar.

How to peel a tomato

Sometimes tomato skins are tough and get in the way of tomato enjoyment. It’s easy to remove the skins: Bring a small saucepan of water to a boil. Remove the core of the tomato with the point of a knife; cut an X in the opposite end. Immerse tomato in boiling water for 8 to 10 seconds. Remove from the water, cool and slip off the skin.

TASTY DISHES

The first of two recipes offered here is a Moroccan salad, delicious served warm or cold. This dish is great as a "dip" for toasted pita bread, crackers, chips or crudite. Make up a batch and keep it in the refrigerator for a healthy snack or pupu.

Next up is hot pasta mixed with room-temperature tomatoes. It’s a perfect summer dish — no extra cooking required! Choose the tastiest tomatoes you can find. Thin spaghetti works well; use a good quality olive oil and coarse or flaky salt for a little crunch.

Taktuka Salad
2 green chilies (Anaheim peppers, long and skinny, are good)
1 tablespoon olive oil
2 large ripe tomatoes, peeled and diced
2 cloves garlic, finely minced
2 teaspoons ground cumin
2 teaspoons paprika
Salt and freshly ground black pepper, to taste
1/4 to 1/2 teaspoon crushed red chili (optional)

Over an open flame or under the broiler, roast peppers until blackened on all sides. Place in plastic bag and cool.

When cooled, peel skin, cut stems and remove seeds. Cut peppers into 1/2-inch pieces. Set aside.

In saute pan over medium-high, add olive oil. Add tomatoes and garlic and cook 3 minutes, mashing tomatoes. Add cumin and paprika and cook another minute.

Mix in chilies. Season with salt and pepper and add red chili if desired. Serves 2.

Approximate nutritional information, per serving (not including salt to taste): 130 calories, 8 g fat, 1 g saturated fat, no cholesterol, 20 mg sodium, 14 g carbohydrate, 2 g fiber, 7 g sugar, 3 g protein

Tomatoes and Hot Pasta
8 ounces pasta of choice
6 to 8 tomatoes, peeled and diced
4 cloves garlic, finely minced
1/2 cup finely julienned basil or minced parsley
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese

Cook pasta to al dente according to package directions. While pasta is cooking, in large bowl, assemble tomatoes, garlic, and basil or parsley.

When the pasta is cooked, drain and add to bowl. Drizzle with olive oil, season with salt and pepper, and toss well. Sprinkle with Parmesan and serve at once with additional cheese. Serves 2.

Approximate nutritional information, per serving (based on 4 Roma and 4 other tomatoes, and not including salt to taste): 930 calories, 45 g fat, 9 g saturated fat, 20 mg cholesterol, 700 mg sodium, 107 g carbohydrate, 11 g fiber, 15 g sugar, 29 g protein