"tomato" news and stories

Aside from bacon, lettuce and tomato, what makes the perfect BLT? Balance.

Because there are so few ingredients, each must be carefully weighed against the other: building the sandwich is not entirely dissimilar to building, well, a building. Or, if you're unlucky, a house of cards. Joy the Baker is well-aware of the perils concealed within the bready confines of a BLT, and has, if this picture is any indication, overcome the challenges to construct a real winner. Crispy bacon, thin slices of tomato, some crunchy lettuce and a smear of roasted red pepper mayonnaise on lightly toasted bread: this baby has enough balance to qualify for the U.S. Olympic gymnastics team -- or, failing that, a very tasty lunch.

[Via Joy the Baker]

What do you do when times are tough? Reinvention! Tropicana (and Pepsi) have already done it, and now Heinz is getting in on the action.

Gone are the days when the tasty gherkin graced the label. Did you ever notice it? The gherkin has shrunk over the years, once looking quite hefty (look to the right), and now an almost-forgotten blip at the bottom of the label. Blip or not, it's been on the bottles for over 100 years, and now Heinz Ketchup is trading it in for a "vine-ripened tomato" and a new tagline: "Grown not made."

I get the switch, since nothing about a gherkin makes you think of ketchup, but does it really matter? Does putting a vine-ripened tomato on the label make a difference? I guess I'm just crusty about everything continually changing to look modern. Old isn't necessarily bad. Remember the wave of nostalgia that came with those old Coke bottles? Poor gherkin. Couldn't the pickle and tomato just share?

Had enough of tomatoes? Try a tomatillo!

Yesterday, I mentioned the produce anxiety I face when the summer starts to head into fall. One way I combat the unrest I experience during the waning days of peaches and heirloom tomatoes is to eat meals that are simple, easy combinations of the best of the season. After I unpacked my farmers market haul yesterday, I made a very basic salad for lunch.

You can think of it as a very chunky guacamole, and if you were looking for a tasty dip, you could chop everything a bit finer and serve it with tortilla chips. I like eating more like a creamy salad, the corn kernels blending into the avocado chunks and hiding in the tomatoes. I made mine completely plain, seasoned with just with salt and pepper, although if you wanted a bit more acidity, you could dress it with a squeeze of lime juice. My basic recipe is after the jump.

One of the dishes I look forward to making when summer rolls around is the tomato salad you see above. It's nothing particularly special, just some chopped tomato (I use whatever I have on hand that is ripe, this time it was a bunch of sweet grape tomatoes) tossed with some roughly minced onion (I like red, but you can use whatever you have around) and some shredded basil. It gets dressed with salt, pepper and a glug of olive oil. And that's it.

The thing is that when you let this salad stand around for half an hour or so before serving, it becomes something far greater than just a collection of modest ingredients. The salt draws the liquid out of the tomatoes, which blends with the oil, creating a heavenly dressing. The basil softens and releases fragrant oils, which gently permeates the other ingredients. I can not possibly begin to describe how good it tastes.

Another nice thing about this salad, is that while it is wonderfully simple, it can also be elevated. Sometimes I'll add some cubed cucumber to it for added crunch, along with some small, halved mozzarella balls. It also takes to homemade croutons really nicely. If that's too much work for a simple meal, just grab a hunk of bread to mop of all the juices that will be left at the bottom of the bowl.

The one problem with this dish is that you can only make it during the summer, when tomatoes are ripe. It is bland and unexciting when made with those pale pink orbs that imitate tomatoes during the rest of the year. So do yourself a favor and make it when tomatoes are in season and your basil plant is growing like a weed. And enjoy a perfect summer dish.