Vine-ripened, in-season tomatoes, ready to burst from their skins, may be the best food in the world. And the most versatile. Think thick slices on burgers, deep-red pasta sauces, rich stews, hot and cold soups, relishes, and more worldwide. Then there is the much-loved Italian Caprese salad of tomato slices layered with fresh mozzarella and basil, Spain’s refreshing gazpachos, Mexico’s spicy salsas, the simple salads of Greece, and the crispy galettes of France. We love them all.
I eat dozens of perfectly ripe and juicy tomatoes over the kitchen sink, in the garden, and in the car on the way home from farmers markets.
