Look at it. Round, red, plump, with that distinctive aroma of earthy goodness still clinging to it, it’s the first tomato of the season. Organically grown and vine ripened, it doesn’t get much better.
This jewel of the garden doesn’t require too much fuss on a plate. A few snips of basil, salt and pepper, a drizzle of olive oil, and a slice of baguette. Simple and pure is the best way to honor the first of this crop. There will be plenty more and plenty of recipes to show off their taste. They will be pureed into gazpacho, chopped into panzanella, slow roasted with garlic, marinated and tossed into a salad.
But for now I will celebrate with simplicity what the vines have produced. The plants are loaded with green fruit basking in warm summer sunlight. And soon enough the little red orbs will dance their way into my kitchen.