I used to make this just a few tomatoes at a time, if the meal/supplies lined up, until
a month ago when we suddenly had a glut of big tomatoes, and now I can't imagine being without a constant supply... follow the link (belower) for the instructional vid.
... but before you do, Nimbo shared this poem with me to commemorate us gorging on glorious heirloom tomatoes during her surprise visit to me in California.
‘The Tomato Salad’, by Emily Berry
was breathtaking. Sometime in the late 1990s
the Californian sun ripened a crop of tomatoes
to such a pitch you could hear them screaming.
Did I mention this was in California? There was
corn on the cob. She was English and her heart
almost stopped when her aunt served her a bowl
of red and yellow tomatoes so spectacular she would
never get over them. I can only imagine the perfectly
suspended seeds, the things a cut tomato knows
about light, or in what fresh voice of sweet and tart
those tomatoes spoke when they told my dearest
friend, ‘Yosçi yosçi lom boca sá tutty foo twa
tamata,’ in the language of all sun-ripened fruits.
(for Lois Lee)
https://youtu.be/4ft_TRabJ6M Wix not letting me edit my hyperlink, uberannoying!
Ps. You'll need big tomatoes, garlic, lemons, olive oil, salt and pepper.
So, my other video for making sauerkraut I made backalong was too long to upload in the blog so I popped that elsewhere, before I realised I'd have to make a YouTueb channel anyhow, I then made this one short enough... but dang, this software apparently doesn't support movies made with Pomme products! To find that follow this link... https://www.peerpossible.com/videos
