During a particularly scorching August many, many year’s ago, Bettina rode up a steep hill after traveling all day on a teenage bike tour. At the top, there was a farm stand. The ripest, reddest tomatoes sat piled high. She picked the biggest, juiciest one and proceeded to eat it as one would a Jersey peach or a sugary ripe plum. So satisfying and delicious, she’s been in love ever since.
Summer tomatoes are the one savory summer crop that we can’t get enough of. Besides slicing them for breakfast toast, indulging in a fresh tomato and mayo sandwich for lunch or making tomato salads, a classic fresh tomato soup is the perfect summer comfort food. Look for well-colored local tomatoes at the market. Or, if picking your own, ripe tomatoes that have not quite reached maximum color will ripen on your counter in a day or two. Never refrigerate tomatoes. They will permanently lose flavor and texture.
Recipe: First Tomato Soup
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