Whether you say tomayto or tomahto, one thing’s not up for debate: This is prime tomato season, so load up while they’re still ripe. Here’s how to do it right.

choose Certain varieties work best for different uses. Sweet, petite tomatoes -- like cherry and grape -- work well fresh or grilled. Stack slabs of beefsteak tomato on sandwiches. Making marinara? Use plum tomatoes. These are pulpy, so they pack in the flavor without adding extra liquid.

buy Right now tomatoes are available in every state of the union -- even Alaska -- so buy local. Look for ones with taut skin sans holes or rotten spots (duh) that gives a little bit when you press. They don’t have to be a uniform red, since you’ll also see heirloom varieties in hues from orange to purple...even black and white.

store Keep ‘em at room temperature, not in the fridge: Cold air will suck out most of the flavor. Not quite ripe? Leave on a windowsill until they’ve got the qualities listed above.

prep Core rinsed tomatoes by circling a knife, held at an angle, around the stem; seed by cutting ‘em in quarters vertically and, yep, scooping out the seeds (no need with small tomatoes).

cook No limits. Just steer clear of aluminum and cast iron pans -- the metal will react, causing discoloration and a metallic taste. Yuck.

eat So, what’s on the menu for your Labor Day weekend get-together? I’m serving this delicious tomato, basil, and mozzarella salad.

Click here to find even more great recipes using tomatoes.

-- Ellie Martin Cliffe

See More: Food & Recipes , Healthy Eating