Sunday, July 25, 2010
WITH VISIONS OF TOMATO WATER DANCING THROUGH MY HEAD
rules for this Smackdown that you had to do more than slice some tomatoes in a bowl, that's become my go-to summer meal lately, with a few variations, and I can't get enough of it.
This obsession dates back a few years ago when I was at my friend Becky's house. She grows some unbelievable heirloom tomatoes called Thomas Jeffersons, and had a bowl on hand when I stopped by. As much as I love tomatoes, I don't believe I've ever tasted any that were more amazing than those simple slices. When we finished them, with her permission, I lifted the bowl to my mouth and drained every last drop of their juice. In my taste memory, that is the very definition of "tomato water." Even though it is not that difficult to make actual tomato water (as long as you have some cheesecloth or a pillowcase on hand), I've been sticking to a simpler version of good local tomatoes in a bowl, and slurping up every last drop.
For an accompaniment, I made a bruschetta of sorts - OK, let's just call it a small open-faced veggie sandwich. Pulling some of my fig bread from last month's Smackdown out of the freezer, I smeared it with goat cheese, then added a variety of tomatoes, plus thyme and slices of marinated garlic.