One for the Brits

[Dave Grubb]

There is not much about the British Cuisine that I think worth noting----but with tomato season either here, or close at hand, I do have one that I think worth noting.

No---it is not baked beans for breakfast, it is a tomato for breakfast. My normal is 1/2 of a tomato cut on the equator. I put it in the pan, cut side down, on a bit of olive oil and just let it "stew". I'll add my diced hot peppers once the tomato is warming up.

Cover the pan to hold in the heat and let it go on medium high heat until the skin wrinkles and it becomes soft to the touch. Don't move it, don't turn it over. Once it is properly wrinkled proceed with your eggs as normal.

The remaining cut half is put on a saucer and left on the counter for tomorrow---it stays perfectly fine

Try it

[UTAH]

Tomatoes were something I planted at each home we lived in. There was no comparison to the relatively tasteless ones at the grocery store.

Course, here in Utah, we can do one crop per year. We'd do three crops a year in the San Fernando Valley, CA.

Hunter

[Dave Grubb]

One of the positive benefits of buying from my Amish friends is that none have refrigeration which is what makes many store bought tomatoes tasteless.
My wife's father had 7 acres under glass and grew tomatoes in all of them. He also had field tomatoes
Her family ate only greenhouse tomatoes. I had to teach her what a good tomato tasted like and never to put them in the refrigerator

[Honda]

To me there is nothing better than a homegrown fresh tomato out of the garden. Slice it and eat it.

[Dave Grubb]

To me there is nothing better than a homegrown fresh tomato out of the garden. Slice it and eat it.

On occasion I am a bit more crude than that----I will stand over the kitchen sink with tomato in one hand and salt shaker in the other and eat it like an apple

[Flaco]

https://www.youtube.com/watch?v=1-QzLIjL1u4

[Dave Grubb]