Truth be told, I'm not a big cherry tomato fan, myself. I haven't thought through why. I like a nice meaty slicing tomato with some 'zest' in the flavor. Then, slice thin for use on sandwiches, or thick for salted 'steaks' of tomato slabs. If the tomato is fresh off a tomato plant in my back yard, all the better. Fresh, ripe, sliced home-grown tomatoes are the best!
I like tomato pastes, sauces, soups, and juices. It's pretty basic for me when it comes to Italian foods, and, I know that there are alternatives that are tasty.
It's pretty basic for Mexican foods, as well.
Note here that 'hothouse tomatoes', tomatoes grown in greenhouses for off-season sale, are a risky proposition when it comes to flavor. Many of them are lacking in the flavor department and much of it is due to rushed overwatering and early picking in the expectation that final ripening will happen on the store shelves. Some go from 'woody' and hard to compost in the wink of an eye.
Post by raspberrybullets on Jan 29, 2018 10:12:25 GMT
I usually buy cherry tomatoes or smallish tomatoes. Right now they are in peak season and sooo delicious. I just had some fresh with my ravioli, with spinach and olive oil and fresh cracked pepper. So good.
Tomato and cheese is a match made in heaven. I even sometimes put cheese in my tomato soup.
The sight filled the northern sky; the imensity of it was scarcely conceivable. As if from Heaven itself, great curtains of delicate light hung and trembled. Pale green and rose-pink, and as transparent as the most fragile fabric, and at the bottom edge a profound fiery crimson like the fires of Hell, they swung and shimmered loosely with more grace than the most skillful dancer. ~ Northern Lights
Oyster crackers are small, salted crackers, typically rounds about 0.6 in in diameter, although a slightly smaller hexagonal variety is also prevalent. They are often served with oyster stew, but oyster crackers do not contain oysters.