sep 11, 2021

A Tomato Walks into a Viola Buitoni

Tomatoes never tire me. I cannot stay away from their sweet-tart beckoning. As their season keeps peaking, I dress them in different coats to keep my table bright and varied. Here is one idea:
Find one of those large, humpy tomatoes — like a Marvel Stripe or a Cherokee Purple — make sure they are firm but ripe. Press their skins gently and look for a lingering indent that brings a little shade to the bright color.
Place a few thin slices of red onion in iced water with 2 or 3 tablespoons of vinegar and let them wallow.
Carve the tomato in irregular mouth-size wedges, place in a bowl, season with salt and pepper to suit your palate, and toss.
Cut a ½-inch slice from your day-old country bread. Sprinkle it with a little vinegary water.
Drain the onions and add them to the tomatoes. Sprinkle with olive oil and toss well. Douse the slice of bread with the juice at the bottom of the tomato bowl, place on a plate, then spoon the tomatoes and onions onto it.
This will be delightful as is, or for a sturdier meal, consider these options:
1) Chunks of well-drained tuna packed in olive oil — water also works — and torn basil leaves
2) Crumbled feta with oregano and black olives
3) Cannellini with minced marjoram leaves and flake salt