Howie Hart wrote:Another month crossed off the calendar.
Howie, I need to flip a coin with Jenise about whether she'll announce it or if I will, and if I draw the short straw, I might do it with Thursday's <i>Wine Advisor FoodLetter</i>, but for those who want to get started, we're going with an obvious seasonal bounty: Fresh tomatoes!
The idea, beyond merely celebrating the annual onslaught of this wonderful vegetable that's botanically a fruit, is to look for interesting and delicious new ways to prepare it. All the usual dishes are fine, of course, from caprese to fresh-tomato sauce to pasta salsa cruda to just plain eating them out of hand.
But I'm hoping to see us come up with some really new, unusual and different ways to turn the humble tomato into stunning main-dish courses.
