Tomatoes are the only vegetable in our kitchen that has its own basket. They have a special place, where they don’t get together with anything, nothing touches them, nothing gets in the way, nothing disturbs them. And, very important, out of the fridge.
And it is that in the fridge seems to be the key to why the tomatoes of now do not taste like those of before. They grow in such controlled environments, with exact doses of water, light and nutrients, that the mere act of leaving them out of the fridge, in contact with the air, makes them come alive.
I like tomatoes because they are versatile. The same thing they turn a bland pita bread into an improvised pizza, they fill a salad with color, or they impregnate the sauce of that delicious acidity and a luxurious velvety.
On top of that, they go well at all times: on toast for breakfast, in the pasta that you prepare to take away in the tupperware, or in slices on the piece of potato omelette that you can eat for dinner. And also, say those in the know, they are full of nutrients and other good things.
This week’s menu includes, of course, a few tomatoes, but also other fruits and vegetables, in addition to
Elaborations to the fire
Microwave preparations
Baked preparations
cold preparations
