Ode To A Tomato
There’s nothing like biting into a ripe and
juicy tomato! I remember as a child sitting
in the backyard on a warm summer day with my mom sharing wedges of tomatoes sprinkled
with just a pinch of salt and pepper. The juice dripping from our chins, and
even though I had it all over my shirt, with each bite, we didn’t have a care
in the world. This morning, I made my
husband and I a Turkey sandwich with lettuce, mayo and tomato. I had picked two
ready to eat tomatoes at the store last night, which is a feat since most of
the tomatoes in the grocery store are never as ripe as they should be. I had already made his sandwich when I
realized that the addition of the tomato would make the sandwich. And I was
right - this tomato had extraordinary flavor - bursting with the exact
amount of sweetness and acidity. I mean
POW! The flavors exploded in my mouth and possessed an exuberant level of
brightness on the palate. It transported me back to that warm summer day with
my mom. Is it interesting that little things like the taste of a tomato can recall
your memories in a matter of seconds?
I found myself wanting to chuck the rest of the sandwich
ingredients and just have a tomato and mayonnaise sandwich. Not wanting to
waste what I had started, I did make my own turkey sandwich and let me tell
you, it was g-o-o-d! That little splash of red added an incredible layer of
flavor.
Tomatoes are one of those fruits, or vegetables, (whichever
way you classify them) that is an essential ingredient. They’re perfect in
salads, sauces, tossed with pasta, or served simply with basil and fresh
mozzarella. I can’t imagine a life without them. I am inspired to go out and plant a few
different varieties in my backyard, although, I have not had much success in
the past. Every time I’ve started a plant, it always dies. But my husband will
tell you that I am not afraid to keep trying... it’s one of the traits about
myself that I kind of like having.
Ripe tomatoes are the bomb... however, a unripe tomato,
with the exception of green tomatoes are nothing more than filler. These little
ruby gems add depth and richness to dishes.
We have to thank the Spaniards for discovering these South American
treasures during their colonization of the Americas. It is said that Spanish explorer Cortés may
have been the first explorer to transfer tomatoes to Europe in 1521. Although,
there are discussions that Christopher Columbus may have taken them back as
early as 1493 – I’m not one to say who’s right or wrong, I’m just thankful that
these explorers had the smarts to realize the importance of tomato. A couple of interesting “Tomato” facts:
Tomatoes were not grown in England until the 1590’s, in the Middle East, the
tomato was introduced to cultivation in 1799, in British North America early
references of being grown was in 1710 when herbalist William Salmon reported
seeing them in what is known today as South Carolina. One of my favorite revolutionist Thomas
Jefferson had them in Paris and sent seeds back to America. He was an American
genius and probably one of the first true sustainable farmers in the early days
of America. But that’s for another blog. {Historical
references are from Wikipedia.org}
So now that I’ve gone off subject a little, to get back on
track, one of my all-time favorite tomato recipes is my Bruschetta. It’s really a
simple recipe...
Bruschetta Sara-style
Ingredients:
5 to 8 Ripe
Tomatoes – diced
5 to 6 Fresh Basil
Leaves – Julienne
2 – 3 Cloves
Fresh Garlic
Balsamic Vinegar
Olive Oil
Salt and Pepper to taste
3 or 4 Fresh
Mozzarella Balls
1 Baguette
sliced
Directions:
Dice tomatoes (I remove most of the seeds), place in a
strainer and sprinkle with salt. Toss and let rest for 10 minutes. The salt
will draw out most of the moisture. While
the tomatoes are resting, cut basil leaves into julienne strips, mince garlic
and with tomatoes toss in a mixing bowl. I drizzle about two tablespoons of
balsamic vinegar over the mixture, then add about a quarter cup of Olive oil.
It all depends on how much ingredients, but I try not to drown the mixture in
liquids. Unfortunately, I do not have a written recipe, so I eyeball adding the
liquids. I marinate the mixture in the refrigerator
for a minimum of 1 hour to let the ingredients meld together. While the mixture is macerating, I slice the
baguette, and lightly toast on both sides in a low temp oven.
To serve: top baguette slice with spoonful of bruschetta mixture,
top with slice of fresh mozzarella and place on a cookie sheet. Once all the
slices are completed, I bake in a 350° for 5 to 10 minutes to warm
mozzarella. This is a “heavenly”
appetizer, I’ve found my guests can’t get enough... I usually have to make
extra and have them waiting in the wings, because, they are always the first to
go. My husband loves this, says it’s one
of my best dishes. I can’t say for sure
what makes this dish, the tomatoes have a co-starring role with the Fresh
Mozzarella, both are super stars in their own right. But the garlic, basil,
balsamic and the oil play superior cast members, without all the ingredients it
would be okay, but not an award-winner. (Can you tell that I’m still in Oscar
mode?)
I hope this dish will razzle-dazzle your guests. It’s a
great appetizer; we usually have a carpet picnic with a bottle of wine and some
candles.
Well, that’s it for today, I hope that in some small way, I’ve
inspired you to go get some ripe tomatoes, and cook something extraordinary for
yourself or someone special.
One more interesting fact... The French referred to the
tomato as Pommes d ’Amour, (love apples) because they believed them to be an aphrodisiac.
Vive l'amour !
As my French amis would say “C'est juste que bon” - (It’s just
that good)
