Left to themselves, tomatoes are a seasonal vegetable (or more accurately, fruit), but they are now very widely grown all year round. Consumer demand has resulted in the production of vine-ripened tomatoes, and these have more flavor then those picked under-ripe for long transportation to the market.
It is best to keep recipes that are dependent on good, fresh tomatoes for summer, when they are in season locally, and ripened on the vine before picking, so have a better flavor. In winter, some smaller varieties such as Tom Thumb or cherry tomatoes have enough flavor to contribute to a sandwich; for cooked winter dishes it is often better and cheaper to use canned tomatoes, a paste or concentrate, or sun-dried tomatoes.
To serve whole with a stuffing, use the biggest ripe tomatoes you can find to get the best flavor.
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Asian Recipes **
