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.