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I love tomatoes, and they're so good for you.

I love judging food by its smell and feel and taste. The healthiest tomato isn't always the perfect one that's been covered in pesticides.

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

To grow a tomato or a pepper and prepare a meal from your labor and care is primordially satisfying.

It's rubbish to say that just because it's organic, it's better. There's good organic, and there's bad organic. We should all be thinking about taste, not some stamp on the package.

There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.

It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.

For the human mind is seldom at stay: If you do not grow better, you will most undoubtedly grow worse.

It took me all my life to learn how to salt a tomato.

With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.