There are few things out there in the world better than a good, ripe, fresh Jersey tomato. No, I'm serious. A good tomato is one of life's greatest pleasures, if eaten properly. I'm endlessly thankful to live where I do, because it gives me access to some of the best tomatoes on the planet during the summer. Unfortunately, it is now winter, and good tomatoes are in short supply, but there are ways a person can make do.

The tomato is aesthetically pleasing, to begin with. The smooth roundness of it, the warm, sun-ripened weight of it in your hand: these things are almost Freudian in their joyful beauty. And the color, the blazing, fiery scarlet-orange, like so much solidified, organic fire; it's a color that just begs to be touched and admired. It's a color akin to that of desire- again with the Freudian thoughts, but really, the tomato is just such a wonderful thing to behold that it's no wonder it makes people think of sex.

A good tomato can be eaten in many ways; during the summer they are best just sliced up and eaten raw. Either standing alone with a fork, or as the gracing topmost achievement of a sandwich, they are perfect. A little vinegar, a little mustard, perhaps mayonaise, if that's your pleasure- the tomato is accented by all of these things in an immensely palate pleasing way. But the tomato does not require that it be eaten raw to be appreciated; the next time you find yourself peckish for a little grilled cheese, consider placing a slice of tomato on that slice of bread with the cheese- I assure you, you won't regret it. Or on a pizza- golden brown crust baked to perfection, bubbling cheeses smelling sinfully delectable, and the tomato, both in the sauce and lying tender and delicious on top- there is no greater form of perfection.

The tomato is wonderful in its versatility. It is delightful raw or cooked; marinated or plain; whole, diced, sliced, or cubed; it is so perfect for a sauce that indeed, many people no of no other form of sauce. And anyone who has not sampled a sun dried tomato, soaked in olive oil and basil, on top of a slice of fresh mozzarella has not truly lived.

If you are unfortunate enough to not have a ready supply of fresh, beautiful tomatoes, and all you can obtain are small, wrinkled, sad excuses for tomatoes because they are out of season and must be shipped in from Peru, do not despair! The versatility of the tomato shall save you- you can make pasta, or chilli, or just munch on those sun-dried tomatoes right out of the jar. Not having fresh tomatoes is indeed a sad thing, but one can make do without.

Now go, go and get your tomato fix for the day, and revel in the wonderful, glowing, round, scarlety goodness that is the tomato! Go!