[blockquote align=”center” author=”Miles Kington, Chef”]”Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.”[/blockquote]
Tomatoes are nature’s way of telling us that summer’s in full bloom. For “tomatophiles” nothing matches the taste of sun-warmed tomato plucked right off the vine and eaten out of hand. Perhaps the next best is the tomato picked up at our local farmers market, beautiful gloves of colorful deliciousness just begging to be enjoyed.
We stack tomatoes on sandwiches, slice it in salads, stir it into sauces, eat it with a slice of mozzarella, and savor them in relishes. We eat it raw, baked, stewed, fried, and pickled. We praise its essential attributes: rich flavor, cooking versatility, health benefits, and its comparability with other ingredients. The tomato has many suitors in the herb garden..thyme, oregano, and dill all pair perfectly with “big red.” But no herb marries more beautifully with the tomato then basil, a flavor match made in heaven.
The wide variety of tomatoes reads like a thoroughbred lineup at the Kentucky Derby; Better Boy, Golden Queen, Green Zebra, Mr. Stripey. Jubilee. From the size of a gumball to a grapefruit, from white to scarlet, from pear-shaped to global, the tomato is just plain unbeatable.
Fried Green Tomatoes Recipe