GOOD TASTES
YOU SAY TOH-MĀ-TOE, I SAY TOH-MAH-TOE
WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL
Actually, I say tomāto (long a), and I am celebrating tomato season. When I was young, my dad grew tomatoes in our Seattle backyard. It was not the best climate for tomato growing, but he was determined that my sister and I would enjoy them as much as he did. Those ruby gems picked fresh from the vine were wasted on us. But once my palate changed, it was like the sun came out in that ripe, juicy fruit! I am one of the disadvantaged gardeners with not enough sunny spots in my yard to plant even a few tomato vines, much less grow miniature versions in pots. But one thing I’ve noticed is that all the tiny varieties have become more plentiful and f lavorful. They are an essential household staple. I love to roast these beauties, a method so simple your five-year-old can do it. But the ways to use them are endless. The roasting method intensifies the f lavors. Here are some of my favorites:
•G arnishing a wedge salad along with crisp bacon, scallions, homemade ranch dressing and homemade croutons •S tirred into pasta with fresh basil, olive oil, a little crushed red pepper and parmesan cheese (or scooped on top of cacio e pepe or mac and cheese) • As an alternative to sliced tomatoes on a BLT • As a fresh salsa topping on top of grilled salmon •A s a side accompaniment to grilled steak, along with grilled asparagus
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SIMPLYkc MAGAZINE
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AUGUST 2022
•W ith scrambled eggs, or tucked inside of a French omelet with fresh greens •S erved with grilled bread, homemade ricotta, and other grilled vegetables for a build-your-own bruschetta snack •O n top of a white pizza: Using your favorite pizza crust recipe, brush with garlic oil; sprinkle with crushed red pepper, fontina (or fresh mozzarella cheese), roasted cherry tomatoes; season with salt and pepper; bake; and top with fresh basil leaves when melty.
