It's scorching hot out there. Temperatures are soaring across the US, even in San Francisco! This part of California is known for its regular visits from Karl the Fog and his chilly breezes, so it's surprising to see such high temperatures. The vendors selling sweatshirts at Fisherman's Wharf were eagerly waiting for tourists in shorts and shivering from the cold, and now their selling popsicles.
Yet, I can't help but think about those tomato plants basking in the sunshine. Sure, I'm enjoying the plethora of ripe, juicy nectarines, apricots, peaches, and plums right now, but when the tomatoes are ready, scoot over stone fruits! I will dive in head-first and make the dish that made me fall for tomatoes- Mom's tomato sandwich.
Think back to when you were just six years old and imagine mom explaining how a few grains of salt will transform the flavor of a ripe tomato. Think back to when you were six years old and imagine your mom explaining how a few grains of salt will transform the flavor of a ripe tomato. You might expect that from a mom who is a professional chef, but to me, a little cheeky 6 year old, I was puzzled. I thought, "what on Earth does she want me to do with this information?” Then she made the sandwich. Not "a" sandwich—this was a classic Jean labor of love made with freshly baked bread, tomatoes from our garden, and homemade aioli. Yet before she added her "secret" ingredient, she handed me a slice of tomato and urged me to try it. I'm unsure what I said, but 'hmmph' comes to mind. Then she sprinkled it with a few flakes of sea salt, and one bite later, I got it! Like magic, that little bit of salt made the tomato taste more tomatoey and sweet.
Well, I didn't comprehend the whole science part of mom’s lesson with detail about how salt extracts water and complements acidic foods to bring out the flavor and sweetness. But wow. I'm still amazed by the magic in such seemingly humble ingredients. If you don't believe me, try it! Just please keep in mind that there is a vast difference between flaky salts like Malden or my everyday kosher salt, Diamond Crystal, and table salt. The table salt will taste much saltier (because it is, by volume) and harsh.
It's almost tomato time, and my mouth is watering, so here are some recipes to make the most of this delicious time of year:
Have a wonderful summer!
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