Peace and Love in the Kitchen

In the case of a tomato, pretty is as pretty does.  That means that good looks does not necessarily translate to good taste. The best tomatoes are usually locally grown or still on the vine. The flavor depends on when it is picked because once off the vine, the flavor is sealed.  Many commercial growers pick their tomatoes before they’re ripe since they are trucked cross country.  Those tomatoes are left to ripen en route and arrive at your store beautiful, but without much flavor.  Locally grown tomatoes can be picked ripe because they don’t travel far.


So, how do you find good tomatoes?  Look for locally grown or tomatoes sold on the vine.  Grow your own.  Smell before you buy. The way it smells is the way it is going to taste:  pretty is as pretty does.

Note: Tomato plants are prolific and easy to grow……if you know how.  Want to learn more?  Here are some sites with great tips on selecting the right variety and growing them well:  tomatogardeningguru.com, Texas A&M; and bestjuicytomatoes.com


Tomatoes come in different sizes and colors. They can be grilled, roasted, put into soups and braises, or made into sauces or relishes. In the summertime, when the livin’ should be easy, I like to eat them raw.  Pop the little ones straight into your mouth.  Slice other varieties for sandwiches or serve them as an easy side dish drizzled with good extra virgin olive oil. To me, a good ripe tomato tastes like summer.

A plate of vine-ripened tomatoes and fresh basil drizzled with good extra virgin olive oil and seasoned with salt makes a perfect side dish. Serve it with anything from grilled meat or poultry to burgers or omelets.


To turn this simple side into an amazing summer supper, top with fresh lump crab meat. Add and a squirt of fresh lemon juice and then serve with remoulade sauce and a fresh baguette on the side.  That is called Tomatoes Red, and it is one of my all-time summer favorites.




1-2 large tomatoes per person, sliced thin (for small varieties like cherry or grape tomatoes, use 1/2 – 1 cup per person and slice them in half)
1-2 basil leaves per person, whole or rolled and sliced thin lengthwise
extra virgin olive oil to drizzle
salt


1.  ASSEMBLE: Place tomatoes on a plate or serving platter.  Drizzle with extra virgin olive oil.  Season to taste with salt.  Add basil and serve.


Peace and love from my kitchen to yours,
Waverly

Tags:

• FARMERS MARKET
• SALAD
• summer
• TOMATOES
• TOMATOES RED
• VEGETABLES

2 comments

http://www.peaceandloveinthekitchen.com/2010/06/eating-summer-sliced-tomatoes-with-basil-and-olive-oil

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