I can wax poetic about tomatoes for hours. Growing them, peeling them, slicing them, cooking them, eating them. I wait all winter for this brief culinary moment. They are finally at their peak, and I can't stop eating them. These blindingly red Coeur du Boeuf got roasted in the oven slow and low for hours with a bit of olive oil and herbs and then thrown in the freezer for when I need a hit of sunshine in deep winter.
Tuesday, 7 August 2012
Tomate
There is nothing lovelier than the most gorgeously ripe heirloom tomatos.
I can wax poetic about tomatoes for hours. Growing them, peeling them, slicing them, cooking them, eating them. I wait all winter for this brief culinary moment. They are finally at their peak, and I can't stop eating them. These blindingly red Coeur du Boeuf got roasted in the oven slow and low for hours with a bit of olive oil and herbs and then thrown in the freezer for when I need a hit of sunshine in deep winter.
I can wax poetic about tomatoes for hours. Growing them, peeling them, slicing them, cooking them, eating them. I wait all winter for this brief culinary moment. They are finally at their peak, and I can't stop eating them. These blindingly red Coeur du Boeuf got roasted in the oven slow and low for hours with a bit of olive oil and herbs and then thrown in the freezer for when I need a hit of sunshine in deep winter.
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