My dad loves tomatoes, but only
in the summer, when they are
delicious. He grew up in Iowa,
where they’re incredible in July,
August and September. That’s
when they’re good in Seattle, too.
The flavor of an in-season tomato
says summer. You can’t eat them in
January and think you’re going to
get the same flavor.
There are so many varieties out
there that you aren’t stuck with the
same everyday tomato, over and
over again.
Some of tomatoes’ best friends:
basil, rosemary, marjoram, chicken.
A good tomato pasta sauce: Sauté
some onions, fresh garlic, then
tomatoes and basil at their peak in
the summer. Maybe add a little red
wine. A splash of vegetable broth.
Some olive oil: There’s a lightness I
like in olive oil. It adds complexity.
A couple of drops of sherry vinegar
or balsamic vinegar at the end. That
adds pizzazz.
