Local, organic food is the gold standard, but what do you do when local isn't in season? We've got your answers.
By Amy Ahlberg
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DiMinno is adamant about eating fresh tomatoes when they’re naturally ripe and delicious. Luckily, right now is still a good time to enjoy these lycopene-packed, luscious fruits. Says DiMinno, “Eat them between early August and mid-to-late October.” Why? “They can only gain their full potential sweetness and tenderness in the middle and late summer months.” In the winter, bypass the cardboard-y orbs in the produce section and look for jarred, crushed tomatoes instead. Jars don't contain the toxic chemical BPA, which is used to line tin cans, and you can find organic jarred tomatoes made by Bionaturae and Eden Organics.