Ah, another personal rite of passage this season: I got to mark my gardening calendar this past Saturday with “FIRST RIPE TOMATO.”

Peter was doing some dead-heading in the cutting garden and spied the first red “Sweet 100” cherry tomatoes and without further ado, gave me a yell. I was in the kitchen dreaming up new ways to use the 10 zucchini I’d just picked, and I joined him for the first real taste of summer.

What a treat!

Tomatoes are rich in a powerful antioxidant called lycopene, which is thought to help counteract the harmful effects of free-radicals, known to cause damage to the body’s cells. Research shows heating (cooking) tomatoes alters the chemical form of the lycopene making it easier for the body to absorb it. Fresh tomatoes that have been processed into juice, sauce, paste and ketchup are all excellent sources of lycopene.

A 1/2-cup serving of canned tomatoes delivers more than three times the lycopene found in one medium raw tomato.

Ongoing research also suggests that lycopene may reduce the risk of macular degeneration as well as cancers of the lung, bladder, cervix and skin. Studies at the University of Toronto and the American Health Foundation (funded by the H.J. Heinz Company) are focusing on lycopene’s possible role in the fight against breast and prostate cancer as well as cancer of the digestive tract.

Source: “Unlock the Power of Lycopene, Redefining Your Diet with Lycopene and Tomatoes” by David Yeung Ph.D, Venket Rao, Ph.D., and Idamarie Laquatra, Ph.D., R.D.

The average American buys about 18 pounds of tomatoes per year, which is more than any other vegetable with the exception of potatoes and lettuce. And according to the National Gardening Association, more than 85 percent of the roughly 32 million U.S. households with gardens grow tomatoes in them.

Over the ages, the reputation of the tomato has certainly run the gamut from the ridiculous to the sublime. Tomatoes were once thought to be poisonous and then with a 180-degree swing, the thinking changed to tomatoes being considered an aphrodisiac.

Tomato Tapenade

This recipe is quite a collaboration: In its original form it came to me via Nancy Warren of Spruce Head and her pal Loretta Pelletier from Topsham. Then I tweaked it to my liking this past winter with the abundant crop of tomatoes from our garden in the Keys. It is divine as an hors d’oeurve: spread a bit of cream cheese on a Carr’s Peppered Water Cracker, and top with some tapenade. I also mixed some of the tapenade with some freshly cooked pasta and added a generous sprinkling of freshly grated parmesan for a “Meatless Monday” entrée. Yum!

1/2 cup pitted kalamata olives, sliced
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
4 garlic cloves, peeled and minced
2 lbs. plum tomatoes, halved and seeded
2 Tbsp. extra virgin olive oil
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped fresh basil

Combine olives with rosemary, thyme, garlic and tomatoes in a small bowl. Drizzle with olive oil and toss gently to coat. Transfer to a sheet pan lined with parchment paper, spreading mixture out into a single layer with tomatoes cut side up. Place in a preheated 300 F oven. Cook for 2 to 2.25 hours or until tomatoes are completely collapsed. Let cool and coarsely chop. Season with black pepper and basil and even a bit more raw garlic if you like a more pronounced garlic flavor. Serve on focaccia, French bread or crackers. (NOTE: I also made this tapenade with cherry tomatoes with excellent results and you can double or triple the recipe easily.)

Pasta Caprese

Be sure and use fresh mozzarella cheese in this recipe. It is readily available in larger supermarkets.
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 large shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 lbs. fresh tomatoes, cored, seeded and cut into 1/2-inch diced
1 lb. pasta, (penne, fusilli or farfalle)
12 oz. fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 tsp. freshly grated lemon peel

In a large bowl, whisk together olive oil, lemon juice, shallot, garlic, salt and pepper. Add the tomatoes and toss gently. Let stand at room temperature for 15 minutes.
Meanwhile, cook pasta according to package directions; drain and rinse with cold water; drain well again. Add pasta and mozzarella to the tomato mixture and toss. Stir in basil and lemon zest, and season to taste with additional salt and black pepper. Refrigerate, tossing occasionally, until serving. Yield: eight servings.

Spinach-Tomato Pie

Wonderful for lunch served with a green salad. It can be served hot or at room temperature.

1 can (10-oz.) refrigerated pizza crust
1 pkg. (10-oz.) frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup low-fat sour cream
2 Tbsp. minced shallots
1 cup evaporated skim milk
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 large egg whites
1 large egg
2 ripe medium-sized tomatoes, cored and thinly sliced
1/3 cup shredded low-fat Monterey Jack cheese

Shape dough into a 4-inch circle; cover with a clean kitchen towel and let stand 5 minutes. On a lightly floured surface, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with non-stick spray. Flute edges around rim.

Combine spinach, sour cream and shallots in a medium bowl. In another bowl, whisk together milk, salt, pepper, egg whites and egg. Stir 1/3 cup milk mixture into spinach mixture. Spoon spinach mixture into bottom of prepared crust. Add layer of tomatoes, and top with cheese. Pour remaining milk mixture over cheese. Place pie plate on baking sheet and bake in a preheated 350 F oven for 40-45 minutes, or until set. Let stand 10 minutes before serving. Yield: six servings.