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Tomatoes
Every day during tomato season I have a tomato
panino for my ten o'clock colazione, a midmorning snack. It's
simply great bread, fragrant tomato, gray salt,
and freshly ground pepper. No oil. Niente piu.
Ever since she was small, my daughter Margaux has loved tomatoes. One day
when she was about six, she came inside with tomato seeds and juice on her
chin and announced, "Wow, Pop, you can taste the smell!" Which is why I never
tire of saying: never refrigerate a tomato. If you do, you will no longer
be able to "taste the smell."
Plant tomatoes an adequate distance apart to allow proper water distribution
between them. Remember you are watering for flavor not for greenery. Cut
back on the water as soon as the buds form.
In summer, colorful piles of heirloom varieties fill the markets with their
old-fashioned, full flavor and aroma. I prefer the higher acid varieties
because they have more tomato taste. If in doubt, ask the grower which ones
have the most acid. And taste, taste, taste.
When preparing dishes with tomatoes, use ones with different colors and shapes
such as the dark Russian Blacks, the yellow and red Marble Stripes, and the
green and orange Tiger Stripes. A cluster of Sweet 100s makes a great garnish
for a platter of tomatoes. |
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