If summer were a taste, it would be a tomato. Warm from the sun, straight from the vine, and dripping juice with every bite, a tomato is as irresistible as a hammock strung between two shady trees.

It's almost unthinkable that this staple of our Southern diet was once thought to be poisonous. The tomato is a member of the Solanaceae family that also includes sweet peppers, potatoes, and petunias, but also the deadly nightshade. Guilty by association, the tomato was shunned as a food source and used for purely ornamental reasons until some brave soul took a bite and lived to tell the tale.

These luscious fruits that Southerners love so much had humble beginnings as wild tomatoes in the Andes Mountains. South American Indians then cultivated these plants and brought them along in their migration north to Mexico. The name is derived from tomatl in the Nahuatl language of Mexico. In all probability, Spanish explorers in the region introduced tomatoes to Europe in the 16th century upon their return home. Italians embraced the tomato enthusiastically and were the first to eat the fruit. The tomato soon became an integral part of the Italian diet and a core ingredient in countless recipes.

A quarter-century later, tomato plants showed up in English, French, and other European gardens as pretty botanical additions, but not as edible offerings. The French dubbed the tomato pomme d'amour, or "love apple," a nickname that stuck for a number of years and followed the plant across the ocean to America.

In addition to being a founding father of the United States of America as well as president, Thomas Jefferson was quite an enlightened farmer. At his Monticello estate in Virginia, Jefferson cultivated a number of unusual and unknown agrarian species, including the tomato. Though not an immediate hit thanks to that nightshade connection, the tomato soon became a beloved addition to home gardens, as well as being produced for commercial consumption on a grand scale. Not only are they non-poisonous, tomatoes contain lycopene, a beneficial antioxidant that helps reduce the risk of cancer.

Farmers' markets and roadside produce stands are the best sources for fresh summer tomatoes. You will find an amazing array to choose from: juicy red beefsteaks, plums (best for sauce), cherry and grape tomatoes, and even heirloom varieties that have been around for generations. Try something different this summer!

You can't top the taste of fresh tomatoes. To ensure the best possible flavor, do not refrigerate fresh tomatoes, as that will diminish the taste and make the flesh pulpy. An easy way to preserve tomatoes is to freeze them whole. Place washed tomatoes on a cookie sheet, freeze overnight, then put in a freezer bag and return to the freezer. When ready to use, simply thaw, peel, and use in your favorite recipes.

Tomatoes rank right up there with impossibly blue skies, early-morning fishing, and bare feet as summer's greatest gifts. Whether sliced for sandwiches, diced for salads, or puréed for sauces, tomatoes allow us to truly savor the season.

For the latest information on the safety of tomatoes in your area, click here.