I can think of nothing that is much more anticipated than the first ripe tomato of the season. And I don’t mean a cherry tomato – not even the highly regarded and highly flavorful Sun Gold.
No, I’m talking about the first ripe tomato that can be sliced. Then salted lightly. And then eaten with gusto.
Last night we enjoyed our first ‘big’ tomatoes, a Champion II (hybrid) and an heirloom Cherokee Purple. Later ones will be great on a BLT, or on a hamburger. But these deserved a starring role all of their own.
They were a real treat. Simply prepared, greatly enjoyed, good homegrown food at its best.