In Praise Of The Tomato

I have what I can only describe as a complicated relationship with the tomato.

In most forms, too - raw, cooked. On a breakfast plate. In a salad bowl.

In a casserole, a stew or with pasta - all is well.

Here's the thing though, of late, we're getting it together & making progress.

Previously, I would only contemplate eating a tomato in a cheese sandwich with so much salt that it would make Rick Stein gasp. 

In the last few years though, & with the discovery of wonderful newly revived varieties, there has been room to expand my horizons.

Photo © Anne-Marie Minhall

Never kept in the fridge, sweet, juicy shiny letterbox red beauties. Oh, & the shapes. I would love to see more 'wonky' toms in the UK.

Some of the finest discoveries revealed themselves to me in markets in Lyon & Toulouse.

Most recently in these warmer days my attention has turned to Greek Salads (something Robert is also very fond of). Salty Feta, crisp & cold diced cucumber, Kalamata olives stuffed with garlic & jalapeño peppers, sweet, sliced red onions & .. Cherry tomatoes which might burst when you just look at them .. Some fresh (or dried) Oregano & we're good to go.

There's still an issue with grilled, tinned or uncooked toms appearing with a full English though. 

Don't get me started on baked beans on the breakfast plate either. Or with fish & chips.

AMM