The tomatoes have finally arrived at local farmers markets and gardens. What's better is the wide variety of these tangy fruits that will fill pantries with juices, salsas and sauces, while sliced tomatoes will top sandwiches, quiches and salads for weeks to come.

Carlton Peterson of Rapid City recently opened his tomato stand at the Black Hills Farmers Market to the delight of throngs of tomato lovers wanting to start canning projects. He brought plum tomatoes, black plum tomatoes, Jubilees, banana orange, dark pinks, brandywines and yellow stuffers. Pint-sized containers and 25-pound baskets filled the booth.

"You don't have enough room in your notebook for the variety I have here," he said.

It's probably true.

He points out a yellow "stuffer" tomato that when ripe has a hollow interior like a pepper. Peterson likes to cut the cap off, stuff a meatball or tuna salad into the tomato, place in a baking dish and bake until tender.

"It tastes like the ketchup is surrounding the meatball," he said.

The sizes of his tomatoes ranged from odd-shaped grapes to softball-sized beefy reds and everything in between. Peterson and the rest of the market vendors have thousands of plants coming on now.

"I can't keep up with the picking," Peterson said of his tomato gardens.

Daryl Meendering of Rainbow Ridge Gardens agreed.

"This is a tomato year," the Hull, Iowa, farmer said.

On a recent Friday, the Meendering family parked their trailer filled with produce beneath the trees on Omaha Street and unloaded more than 50 boxes with hundreds of ripe and green tomatoes. Rainbow Ridge Gardens received continuous rains throughout the spring, which kept the 1,000 plants well watered without being overwhelmed by heat and blotching. The rains also produced exceptional color and size.

"They're really nice and large," he said.

And the taste?

"I think in Iowa, you grow a tomato and it always tastes good," he said.

"I'm so glad they're here," said Mary Havener of Rapid City, who was shopping at the market and only had eyes for the tomatoes.

She had six tomatoes at home, but bought three more to have on hand.

"I use them in cooking. I make a tomato caprese salad. It's my favorite. These are the biggest, most beautiful tomatoes," she said.

She said it depends on the ingredients, but a tomato's sweetness or savory flavors can be brought out during the cooking process. But sliced and eaten raw, tomatoes have their own delectableness.

"You get that fresh taste. They're perfect," Havener said of the new tomatoes.

At the farmers market, Brandie Slovek of Black Hawk was buying up tomatoes for the coming week. She wants to have plenty on hand to eat twice or three times a week.

"I'm going to eat them the way they are now - raw. I like the sweetness of them," she said.

Slovek plans on returning to the market about once a week for her tomato fix until the season is over. "The homegrown is so much better than any of the store-bought," she said.

Cathy Grant-Andersen recalls cultivating 60 to 70 plants a season when she lived near Vale. Back then, she canned them and made tomato juice and sauces. Now she has about five tomato plants at home in Sturgis, but they've yet to produce anything.

"There's a few on my own plants, but they aren't ripe. I just had to stop. I love tomatoes," she said.

Kathy Colasardo of Rapid City plans to keep it simple when using her tomatoes fresh from the market. She's bought enough flavor-packed tomatoes to serve to her family and friends for three meals, "especially when they're so much nicer to eat."

Menu possibilities for Colasardo includes BLTs, insalata caprese (sliced mozzarella cheese, sliced tomatoes, torn basil leaves with salt, black pepper and olive oil), a tomato quiche and the toppings for a green garden salad.

"There's nothing like fresh tomatoes," she said.

Contact Jomay Steen at 394-8418 or jomay.steen@rapidcityjournal.com.

It's So Easy Caprese Salad

1 large tomato, washed

6 slices (1/4 inch thick) of mozzarella cheese, which is packaged in ball form

2-3 fresh basil leaves

1-1/2 teaspoons extra-virgin olive oil, divided

Coarse ground salt - kosher or sea salt, to taste

Coarse ground pepper, to taste

Slice the tomato horizontally about ½-inch thick. Place tomato slices around the rim of a large plate and one in the middle. Drizzle 1 teaspoon olive oil over tomato slices. Lightly sprinkle tomatoes with salt and paper, to taste. Place fresh mozzarella slices, about 1/4-inch thick onto tomato slices. Arrange three basil leaves on top of cheese for an appealing look. Drizzle again with olive oil. Sprinkle again with salt and pepper. Serve on small plate. Serves 2

-Mary Havener

Low-carb Late Summer Pasta Salad

1 box (16 ounces) rotini pasta, Dreamfield low-carb pasta

3 to 4 green scallions, chopped

2 fresh tomatoes, diced

Dressing (recipe below)

1 package (8 ounces) fresh grated parmesan cheese

Parsley for garnish, optional

In a pot of boiling water, cook pasta until tender and drain. Put pasta into a large bowl; add scallions, tomatoes and dressing then mix. Allow to cool. When somewhat cooled, top pasta with parmesan cheese. Use fresh parsley as a garnish. Serve warm or cold. Serves 4 to 6.

Mary Havener

Pasta Salad Dressing

2 lemons, juice

1 tablespoons lemon zest

1/4 cup extra virgin olive oil

2-3 packets Splenda, sugar replacement

2-3 tablespoons fresh chives, chopped

1 teaspoon chopped tarragon

2 teaspoons fresh cilantro, chopped

Squeeze the juice from two lemons into a bowl. Add zest, olive oil, Splenda, chives, tarragon and cilantro and mix briskly. Pour dressing over the pasta.

If you go

What: Black Hills Farmers Market

When: 9 a.m. to 3 p.m. Tuesdays, Thursdays, Saturdays

Where: Founders Park near the fish sculpture and volleyball courts, Omaha Street

Tomatoes, sweet corn, melons and Colorado peaches are currently in booths. Winter squash will probably be in soon.

What: Rainbow Ridge Garden Market

When: 8 a.m. to 6 p.m. Fridays

Where: Next to Rapid Spa, 141 E. Omaha St.

Forestburg melons, tomatoes, cucumbers, peppers are in stock. Iowa sweet corn is expected to arrive soon.