A good tomato is a joy forever. Excuse my misplaced Keats reference, but for me a tomato is indeed a thing of beauty and to be savoured. They play some part in a lot of my quick lunches since they are easy to prepare, full of flavour and can be happily served raw or cooked. BUT, they really do have to be ripe. Most supermarkets sell their tomatoes woefully under-ripe, and don’t get me started on hard avocados when I have a guacamole craving. Keep your tomatoes at room temperature, for the following reasons:
- They are probably under-ripe and need maturing anyway.
- In the fridge you’ll damage the cells and end up with a mushy, mealy tomato (yuck!).
- They are absolutely most flavourful served at room temperature.
Naturally sweet, the only thing they need is a small sprinkle of crushed sea salt to enhance their juicy goodness. Basil is obviously a classic extra, along with cheese. Garlic too, which brings me nicely to this loaf I found (at Belsize Park Budgens of all places). A roasted garlic loaf to be precise, irresistible! Yes, those are whole chunks of sweet pungent roasted garlic you can see. What a bread, and what a lunch!