Finally, it's tomato season! (cue dull roar from crowd) And, I've been buying 5 pounds a week from the farmers market.
Any other time of year, I can't stand eating raw tomatoes... they're flavorless with a crunchy yet goopy texture that just doesn't do it for me. I always wondered why winter tomatoes didn't have the magic... according to U of I, tomato flesh degrades when stored below 54 degrees. Meaning: don't pop those suckers into the fridge! http://urbanext.illinois.edu/veggies/tomato.cfm
Have tried a few fresh tomato recipes & want to try a pasta with raw sauce that I found in this month's Bon Appetit. Last year, I made a few tomato salads with cheeses, bruchetta, and tomato pie. All were ok, but this one is my absolute favorite:
http://www.bonappetit.com/recipes/2012/07/charred-corn-salad-with-basil-and-tomatoes
The recipe is impossible to screw up, and it also happens to be corn & basil season too :) The only kicker is this salad tastes like complete crap if you make it outside of July & August. Eat up while you can, let me know what you think!
Do you have any other ideas for using fresh summer tomatoes?
The Salted Lemon by Anna Fishman and Becky Ong is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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