If I could grow only one crop in my vegetable garden, it would undoubtedly be tomatoes. Before you all start correcting me, let me clarify.
I know tomatoes are technically a fruit, which evolved and were bred from a small berry. Regardless of its placing in food groups, or of its size and variety — from Big Boy and heirloom to Roma and grape tomatoes — I love them all.
Fresh from the vine to my lips or from the stove pot to the jar to be unsealed in the dead of winter, tomatoes are just yummy. Not just alone with a little salt, they are also the pillar of many delectable dishes. After all, what’s lasagna, caprese salad or a juicy burger without a tomato?
There is nothing, and I mean nothing, that compares in the “deliciousness factor” of a completely ripe tomato picked and sliced in a matter of steps.
So, when I stumbled across the headline, “In search of the ‘holy grail’ of tomatoes,” it was a must-read.
It seems Texas A&M AgriLife researchers are looking to build on their current research to perfect the tomato goodness, on many levels.
The project is part of an ongoing $16.2 million USDA National Institute of Food and Agriculture