An expert guide to summer tomatoes — from Beefsteak to Roma — and how to use them
Jessica Botta, a chef-instructor at ICE, gives us the 101 on these popular and unique seasonal fruits
By JOY SAHA

https://www.salon.com/2022/07/27/an-exp ... -use-them/

I like experts.

I disagree with the expert, lol. I never recommend speeding ripening by putting tomatoes in a paper bag. Ethylene gas does NOT ripen them to their best flavor, which is what that does. On the counter, out of direct light or heat. Ethylene gas causes them to turn red and soften, not develop natural sugars and flavor. It might be soft and red but it won't taste like a fruit that was allowed to ripen slowly on its own. JMHO. YMMV.

"For me, a beefsteak really shines as a slicing tomato," Botta says. "It's your classic raw, slicing tomato."
True. Thank you for the knowledge.
Most tomatoes grown in the Mid-Atlantic area — where Botta is based — first crop up in May, then reach peak ripeness in June
???
Mid Atlantic being NJ PA DE MD and maybe VA or NY?