I LOVE tomatoes!!!! I just love them immensely… they might well be my favorite vegetable. I am stuck between potatoes and tomatoes as my favorite, and I am just realizing that possibly neither of them is actually a vegetable.
Oh well, vegetable or not, I have been receiving way too many tomatoes in my weekly CSA box that I have been finding creative ways to have them. Although growing up I used to just slice a tomato as a way to add “a salad” to my plate and, to this day, I still do it when I am too lazy to wash lettuces and cut up other salad components.
Something I recently started doing (or stopped doing would be a more accurate expression) is to not place tomatoes in the fridge. With the temperatures being so hot here in PR, I always believed tomatoes would spoil way too quickly if they were left sitting on a counter. Well, they eventually can spoil, but you can safely leave them there for a good week and they will be perfect. The taste of a tomato is definitely better and more intense if it’s left at room temperature. Apparently there is a component in the tomato that is shuts down its flavor permanently if the tomato is kept in the fridge.
This is a tomato salad made to celebrate the lusciousness of tomatoes…
TOMATO SALAD WTH GOAT CHEESE TOASTS
Tomatoes – organic and local preferably to ensure their freshness and flavor 1 whole-grain demi-baguette, sliced on a bias Salt/Pepper to taste Drizzle of olive oil About 2 oz of goat cheese – left at room temperature for a few minutes About 1 tbs of Basil/Parsley oil
- Slice tomatoes as you wish – in slices across its equator, pole to pole… however you prefer.
- Drizzle baguette slices with olive oil, some salt and pepper and toast in a toaster oven until they’re golden around the edges. Slather them with goat cheese
- Place sliced/cut tomatoes on a plate. Drizzle basil/parsley oil and sprinkle with a bit of salt and pepper. Place goat cheese toasts on the side…