An Essential Rite of Summer
Tomatoes are the vinous South American fruit of the nightshade family, that’ve historically been called both a poison and anaphrodisiac in almost the same breath. Re-classified as a vegetable for trade tax purposes in 1893, they range from the teensiest of cherry tomatoes to giant beefsteaks and the gorgeous heirloom varietals that are fortunately available everywhere these days.
For the cook, their acidic sweetness provides balance to any soup, stew or braise they’re tossed into. But in the summer season, slice them paper thin and serve on warm toast with homemade mayonnaise, or simply topped with a sprinkle of sea salt and a drizzle of olive oil. I like to buy buckets of them (literally) at the farmers’ market to supplement my own harvest, and turn half into sauce, the other half I halve, toss with olive oil and oven roast them. The flavor is intense whatever you use these for, storage becomes a breeze with the volume decreased by a factor of 5 and a cold winters night melts when I taste my summer spoils.
There are endless ways to dress up and cook with tomatoes, but here are nine surefire ways to enjoy the summer harvest:
Powered by Facebook Comments