Growing up tomatoes where not really my favorite. My mum used them in the salad. And salad in those days was lettuce, a boiled egg, cucumber and a tomato. Hardly something worth bragging about. With a bottle of saladdressing. That’s the salad we used to eat at home. Because it was healthy, but I didn’t particularly enjoy it very much. The tomatoes were tasteless, the cucumber didn’t add much flavor either so the one thing that was tasty enough where the eggs and the sauce. Thankfully those days are long gone and the salads we make now are a joy in every way. I am a salad junkie. It’s delicious and so versatile you’d never have to eat the same salad! And it’s usually healthy too. (largely depending on what you put in of course. Yes, a salad CAN be unhealthy too!)
But we’re not talking about unhealthy salads here. We were talking about tomatoes… those tomatoes from back than.
Over the period of the last couple of years the offer in tomatoes here in the Netherlands has changed dramatically. If you visit any average supermarket these days you can find a host of different types, one tasting even better than the next. Yes, they still have those tasteless ones too. And yes, they are always the cheapest ones too. But I’d rather pay a little bit more and have a tomato I truly enjoy. (of course depending on what I am gonna be using it for) And if you go to one of the wholesale stores in Amsterdam, it is literally tomato heaven. So much choice! So I always end up buying too many. Ca’t resist all that prettiness.
And what do you do with tasty tomatoes? You make a very simple tomato salad. Or ad a few strawberries, a drizzle of some good balsamic and you have a winner. The combinations are endless, but this time I stuck to basic. Different kinds of tomatoes (yes, they do all have their own taste!), bit of basil oil and fig date vinegar and it’s party time.
- 250-350 gram tomatoes in various types and shapes and sizes
- basil oil or another good olive oil
- fig date vinegar (or a good balsamic would be nice too)
- Cut your tomatoes into various sizes and put them in a bowl
- Drizzle with the basil oil and some of the fig date vinegar and add a sprinkle of salt if you want