Tomato – the Jekyll and Hyde Ingredient
You’d think a post about tomatoes would be at the high of tomato season, right? We will doubtless have multiple tomato posts during the season, but I was inspired to write this after reading an article by Andy Griffin of Mariquita Farm's in Ladybug Postcard (thanks SlowFood East Bay for posting). http://hosted.verticalresponse.com/815229/0f2240f195 Tomatoes are indeed my favorite ingredient. They have a perfect balance of sweetness and acidity. They can stand alone, simply sliced or with a dash of salt and drizzle of olive oil. There are very few things to compare to a Gazpacho on a hot summer evening. They also bring balance to something complex and rich like a Bolognese Sauce. Fresh tomatoes, straight from the farm, are simple perfection. There are multiple methods of preserving them – making them available throughout the year. Whole tomatoes, canned at the peak of freshness, work perfectly in something complex like a Bolognese Sauce – or blended to form the base of an