http://www.thekitchn.com/feedburnermain
I love a plump, juicy, summer heirloom tomato as much as the rest of the internet, but the second they’re out of season I dramatically pivot to the canned goods aisle. With the exception of a pint of cherry tomatoes, which I find to be consistently good year-round, I truly can’t remember the last time I bought a tomato from the produce aisle outside of the summer months.
That’s because, let’s be real — even in the summer, when we’re surrounded at the market by the best of the best — there are really only three good ways to enjoy a fresh tomato: doused in olive oil and flaky salt, piled atop a thick schmear of mayo on toast, or drizzled with a sweet balsamic glaze. And by the time the cold weather creeps in, tomatoes drastically lose their appeal.
It’s fine, though: Ever since I discovered canned whole peeled tomatoes that genuinely taste delicious, I’ve become happily willing to bid fresh tomatoes farewell.
Filed under: Fitness
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