27 August 2011

The Gigantic Heirloom Tomato


You don't want to know how much this greeny-red 1-1/3 lb heirloom Capers tomato cost. I am embarrassed to say.


But I will say that it cost MORE than this spontaneous-purchase sour cherry pie that was sitting next to the check-out. It was a splurgey kind of day.


I did my best to make the most out of that ole tomato. When I realized I had blueberries AND goat cheese in the fridge, I cracked open my copy of Mairlyn Smith's Healthy Starts Here, which has a very simple and very tasty recipe called Blueberry & Tomato Salad For One. According to Mairlyn, this is THE salad to make mid-August, when both blueberries and tomatoes are at the height of their season.


Later Jay came over and made us veggie burgers. Featuring fat heirloom tomato slices. (Messy food styling by Jay)


Finally I mixed up the rest of the tomato in this salsa dip, along with red onion, cilantro, garlic, lime juice, avocado and black beans.

Sadly, this is where I was misguided with my heirloom tomato. The salsa I made back in May was much more delicious, and that was using a MUCH CHEAPER can of diced tomatoes! The tomatoes that had sat stewing in their own juices in a can of perfectly sized chunks tasted much more tomatoey than my beloved heirloom.

Lesson: Give expensive heirloom tomatoes the star treatment -- make them the spotlight of your dish, where you can bite into them like a big, juicy fruity steak. If tomatoes are just one component of a backing ensemble (can you tell I was watching episodes of Glee all night?), then reach for those diced tomatoes. You and your wallet won't regret it. Oh, and also...

Lesson #2: Bigger is not always better. While this tomato was much more delicious than the regular ole tomato that Jay brought over, there were still parts of it toward the middle that were a just a tiny bit on the mealy side. I suspect smaller is the way to go for absolute deliciousness.

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