I picked the first one last night for our supper: a perfect beauty of a tomato, sun-warmed and heavy in my hand.
In its garnet heart is written a tale of hot days and warm nights, of falling rain, buzzing bees, and green leaves breathing in the summer air.
What to do with this paragon of a firstfruit? Gratin de courgette et tomate? Pasta with fresh tomato sauce?
No - the first tomato of the year should never be desecrated by cooking. It must be enjoyed fresh and virginal from the vine:
A tiny sprinkle of salt, a chiffonade of basil are enough.
(Also on the plate are potato salad - warm and eggy and rich with homemade mayonnaise - and a mushroom-Swiss burger.)
"Wow," says Mr. M as he takes the first juicy red bite. "It's so deeply ... tomato-y."
As it should be. :)
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