Let's Not Call This Whole Thing Off

Your trepid blog editor was hard at work today on a tomato consumption strategy. Luckily, the editor recently returned from France, where he attended a weeklong cooking course (he is not making this up) where he learned on Day One a fine, although not remarkable, tomato salad.

Basically, what you need to do is take a mess of tomatoes (in France, they were called "Heart of Beef") and cut them thinnish. Layer them on a large plate, salt them, and let them sit an hour, then drain it off. Then let them sit another hour, drain it off. And another hour -- then drain it off.

Then, the editor's family required some mozzarella, which the editor is always happy to provide. Finally, a little oregano and hand-shredded basil, some chives and some balsamic vingar and olive old finished it off. Snacky, and that many fewer tomatoes in the world.

Comments

[gwen]

My favorite way to use fresh tomatoes is as an open face sandwich. Start with your favorite bread toasted, smear that with your favorite mayo and lay slices of tomato into the mayo- smearing it a round a bit so the mayo squishes thru the tomato. Then sprinkle with salt. Enjoy. That was my dinner tonight. Two less tomatoes in the world.

[Sly]

I eat tomatoes in a very easily and quickly way to prepare: slice some tomatoes, peppers and cucumber, mixing them, add a few spoons of cream and then strew salt. It is a very tasty and healthy salad. Hope you will enjoy it!