Clearly, we're not all in the same boat when it comes to buying tomatoes as summer approaches. Naturally, we'll be avoiding imported, graded tomatoes straight from Northern Europe, after having transited by truck or plane through the Mediterranean basin, if not further afield...
In short, we all know the song, but I always prefer to come back to it, because nothing beats eating fresh produce locally. It's difficult to do the same with certain spices, but the herbs and fenugreek sold at Place des Epices come from France whenever possible.
Noir de Crimée, Rose de Berne, Cornue des Andes, cœur de bœuf rose - there's no shortage of tomato varieties! And if you can plant or sow them, it's wonderful to see them grow(at Ferme de Sainte Marthe, not to mention kokopeli).
At home or at your local grower's, choose beautiful, ripe tomatoes. There's no shortage of choice in the South, where markets abound with small producers; in the North it's a little more complicated, but I remember - when I lived there - going to some farmers (admittedly, a little later in the summer season) to buy beautiful, juicy, sweet tomatoes.
To make a REAL tomato salad, there's only one solution: prepare it a good hour before you plan to eat it - that's the rule of thumb!
Cut into quarters or slices to taste, season with a little salt and pepper, then season with the organic tomato spice blend, generous with olive oil and light with vinegar. Leave to stand for a good hour, just long enough for the tomatoes to release their juices and absorb the spices and aromas of the olive oil.
Add finely chopped fresh garlic, even if the mixture already contains some, and chopped spring onion.
Now you have the best tomato salad in the world.
Enjoy your meal.
Franck
