OK, tomatoes have absolutely nothing to do with doughnuts—although
I could imagine a tomato-infused cake doughnut,
covered in cinnamon
sugar. . . . I just couldn’t let this important day go by
without mention, despite the fact that the most carb-loaded thing I am eating
is a couple of sweet vegetables. I did
have two doughnuts from a local doughnut shop this week on my way to Phoenix—one
must get them when one can—so it is not as if I am being virtuous or anything.
And I will make doughnuts for the
blog this summer. But for doughnut day
today: tomatoes.
It is hot—nearly 5:00 p.m. and still 107F—and I am tired,
tired, tired. This combination means, in
no uncertain terms, no cooking.
Fortunately, I have some rather nice heirloom tomatoes from our rather
nice Farmers Market. I also had a few local carrots. So I made this little
sweet salad. It seemed to want an
old-fashioned dressing, and just a breath of
it, so I stuck with corn oil, cider vinegar, salt (no pepper), and one
of my favorite ingredients, ground caraway seed. With everything fresh and local,
including the onion, it makes for a tasty light supper accompanied by another
hot-weather essential, Campari and orange with a splash of soda. Followed by a
doughnut, if you are lucky enough to have one on hand.
THT (too hot and
tired) Tomato Salad
This isn’t really a recipe so much as a list of things to
toss together. Serves 1, generously.
2 medium carrots, finely shredded
1 ripe heirloom tomato of your choice (this is a German
Stripe), roughly sliced vertically
1 very thin slice onion, halved
1 T corn oil
1-1 ½ tea cider vinegar
Salt to taste
Big pinch—maybe ½ tea—ground caraway seed
Set the tomato aside. Mix the rest of the ingredients and
let stand 15 minutes or so, then toss in the tomato and correct for seasoning. Resist
the temptation to add a green herb, you’ll spoil it.
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