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Tomato
(Lycopersicon estulentum)

Botanically a fruit, but legally classified as a vegetable by the supreme Court, the tomato is surpassed only by the potato and iceberg lettuce here in the US in terms of consumption. Providing Vitamin A, C, potassium, lycopene and some iron, they are also members of the nightshade family (potatoes, peppers, eggplant, tobacco), they can cause joint irritation to some people with arthritis.

For the vast majority, however, there are few foods as sumptuous and delicious as a fresh tomato, ripened on the vine in the summer sun.
So appreciated is the subtle, sweet tang, that most prefer to dress them simply with just a drizzle of olive oil and a bit of salt or maybe a splash of vinegar, topped with shredded basil. Prepare a light summer sauce for pasta, or use in salads. Don't cook in aluminum or iron however, as the natural acids and metals will bind, resulting in a metallic taste. Never store in the refrigerator and slice vertically (stem side up) to retain more of the juice. Use in salsa, soups, juices, on pizza, sandwiches, baked, sun-dried, or stuffed.