The best part of last Tuesday was the tomato sandwich I ate over the sink. Mind you, it was a very good day already. The weather was nice, good stuff happened at work. But really, those August tomato sandwiches are something I wait all year for. Just on Sunday, a West Coast native friend of ours was bemoaning the condition of January tomatoes around here, and I suggested she just not eat them in January and to wait until August. Last year we even had tomatoes coming in the CSA deep into October, so really, three months is already a quarter of a year. Not bad at all!
Rich doesn’t get it. Earlier tonight, as I was making a summer panzanella with leftover challah, quarters of red cherry tomatoes and ribbons of green basil, and a roasted eggplant salad with a cilantro and garlic-speckled yogurt sauce, he poked around the refrigerator. He reminded me that the last brownie in there was mine, that I still had some salted caramels that a friend gave me in the springtime, and there was still a half a box of truffles my dad sent for me in May. Where I go savory, he goes sweet. He actually didn’t stay for dinner, but biked to a friend’s house for chipotle-marinated grilled turkey tips. Not to worry, I was invited to join them, but I had been looking forward to my salads all day.
And last week, when I made this Southeast Asian tomato salad, Rich had a bite, but left the rest for me. He agreed that it was very delicious, but isn’t so big into tomatoes. He snapped the photo of me that’s up there. He’s also insisting I admit that that’s not a regular dish I’m eating off of: it’s the serving platter. Not to worry, I fried up some eggs so there would be a protein on the table. I’ve decided to not share the photo of me drinking the remaining dressing off the platter. But you should drink it, too. You’ll want to, anyways.
The recipe is another winner from Melissa Clark. Man, I just love her. The flavors here will probably remind you of the amazing roasted tofu and cabbage salad; I know it did for me. That’s a good thing. I actually didn’t use a half of a jalapeño, but part of a hot pepper that came in the CSA. I didn’t have Thai basil on hand, just regular basil (which then made its way into tonight’s panzanella.)
Southeast Asian Tomato Salad from Melissa Clark’s Cook This Now
About 2 teaspoons Asian fish sauce
2 teaspoons freshly squeezed lime juice
1 teaspoon light brown sugar
2 scallions, finely chopped
1 fat garlic clove, minced (or just use 2 small ones)
½ jalapeño, seeded, if desired, and finely chopped
3 large or 4 medium tomatoes, sliced ¼ inch thick
2 Tablespoons chopped fresh Thai or regular basil
2 Tablespoons chopped fresh cilantro
In a small bowl, whisk together the fish sauce, lime juice, sugar, scallions, garlic and jalapeño. (If you think your fish sauce is very salty, start with 1 teaspoon; you can add more at the end.)
Arrange the tomato slices on a plate. Spoon the dressing over the tomatoes. Let stand 10 minutes to allow the tomatoes time to release their juices. Sprinkle with basil and cilantro; serve.