Tomatoes are best in summer, especially when they are homegrown and picked when perfectly ripe.
When we are not blessed with homegrown tomatoes, we depend on the best heirloom tomatoes or high grades (i.e. Momotaro tomatoes), if we are lucky enough to find them in stores. After encountering such perfectly ripe, delicious tomatoes, I simply wanted to eat them in their natural state, to savor every morsel of flavor.
I briefly blanched these beautiful tomatoes and peeled off their skins. For garnish, I added some cut avocado, sliced, de-seeded tomatoes tossed in oil and vinegar dressing, and dollops of plain hummus.
Option: Hollow the tomato and fill it with your stuffing of choice.
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