So my understanding of the history of tomatoes is Decidedly Limited, but I do know that people used to think tomatoes were bad for you. Worse, I think they believed that tomatoes were downright poisonous. Weird.
We joined a CSA (community supported agriculture) program this year, and have been happy recipients, every Thursday, of a box of organically grown, gorgeous fresh vegetables since about the end of May. This little commitment has found me learning to cook all kinds of things– things like beets and kale and eggplant. Yesterday we received two varities of peppers, two soft and slender eggplant, a small watermelon, a honeydew, and a heavy and good-sized bag of tomatoes. We also received a pint of cherry-tomatoes, to which my children and I put a rapid end this afternoon at lunch.
I just left my dinner preparations to write this, because I find it so hard to believe that– for centuries?– the tomato was left to wither on the vine. I’m in the kitchen, slicing tomatoes into smallish pieces, after which they will be combined with some olive oil, some garlic, some capers, some parmesan, some basil, and poured over freshly cooked pasta. No cooking for the tomatoes; none is required. Just that fresh, juicy redness, all by itself, and a little pasta, and some bread.
I’m not even going to make a salad.
