And always plant enough, late enough that you have the makings for fried green tomatoes.
[QUOTE=BrotherCadfael]
While I love tomato sauce and other preparations, tomatoes themselves have always revolted me. I’m not fond of the taste of the raw flesh, and the insides are a gelatinous mass, a liquescent horror worthy of Lovecraft.
[/QUOTE]
For most of my life I shared these feelings. Then I had a fresh tomato from the garden. Fresh home grown tomatoes are yummy, those that you get in restaurants and grocery stores are all sorts of gross.
aceplace57, I don’t find tomatoes gross and disgusting but I can see how you and other people do. Tomatoes when they’re stewed or in chunks do look a bit too much like the innards of some formerly livng thing that’s fallen from a great height or had an unfortunate encounter with a wood-chipper, stump-grinder, hydraulic press, or giant food processor.
Incidentally, I take it chunky salsa is out of the question for you?
I don’t eat salsa.
I know most people like tomatoes. My family all love them. I can’t explain my dislike. Life would be simpler if I liked them. They are so commonly used. Thankfully, I do like sauces and pizza made with tomato puree.
I’ve grown a few cherry tomatoes on my deck. Giving them away.
Oh, I totally understand. It’s the texture. It’s that snottiness I assume you don’t like, right?
Texture is a problem. Slimy, squishy.
I try not to think too much about it.
I love tomatoes and all things tomato-y. But as others have said, most supermarket ones are tomatoes in name only. I’ve been growing cherry tomatoes on our enclosed balcony for use in salads.
Slimy and squishy and tasteless.
That said, I did open my palate today and ate some tomato-heavy pico on a turkey sandwich. Was not bad. Season them somehow and maybe I’ll touch them.
Never had it - never really wanted to.
Grew up on a farm, tomatoes straight from the garden. Didn’t help.
I hate mostly all varieties of raw tomatoes. The texture and taste really grosses me out. However, if you grill or cook them even a little then I am all in. I love tomato in sauces and I enjoy ketchup too. I even enjoy chunks of cooked tomatoes with no seasoning as a dish. Fried green tomatoes are also fantastic! My only “cooked” exceptions are cherry tomatoes, salsa and certain fresh tomato salads.
I like tomatoes but 144 of them are gross. I don’t mind discussing them though.
I remember how my mom had to insist I eat one when I was a kid, and I actually liked it. Although. for years afterwards I continued to avoid them for the most part on principal. They were still vegetables, after all. (I wasn’t aware of the controversy at the time.)
I have a blender. Entire bottle of salsa goes in, and then right back into the jar, all smooth and lovely and yummy!
But, yeah, I don’t do chunky salsa. Ick!
I wonder if some of you who dislike fresh tomatoes might benefit from trying them peeled. I love fresh homegrown tomatoes, but they are 100% better peeled.
I love tomatoes. I eat them all the time. I’ve grown tomato plants. I’ve fried up green ones. All hail the tomato!
Oh my god…you should see me in late July when the Jersey tomatoes start to arrive in New York stores.
I don’t even mess with olive oil or mayo or bread. I just lean over the kitchen sink with my salt shaker in one hand and a red ripe tomato in the other and goosh all over with that red ripe deliciousness. I can do this several times a week until October, when the local product disappears until next summer.
For all of you who mourn the shittiness of the American commercial tomato in the off-season, let me lay a bit of paradise on you. The KUMATO.
The Kumato was developed several years ago in Northern Italy…it’s a brownish-red color, sort of like a bruise. The Italians copyrighted the breed and maintain strict control over it. Not licensed to any US farms, the only Kumatos in this country are grown in Canada.
But get this: A Kumato purchased in January tastes nearly as good as a seasonal summer local Big Boy or Better Boy tomato. It’s a fucking miracle!
I’m gonna go eat a Kumato over the sink RIGHT NOW.
Here’s a link to KUMATO. It was developed in Spain, not Italy, sorry for the error.
I guess I’m supporting Corporate Big Tomato by eating these compulsively, but HELL, they’re delicious. If I turn into a giant Kumato, like Violet Beauregard, it’ll be worth it.
I’m with ace , I can eat any sauce made with them even salsa but I cant eat a whole tomato cooked or un cooked … .
Ok, you got my attention. I see Kumatos around here but have never tried them. I’ll get some maybe as soon as tomorrow.
I like fresh tomato with a splash of balsamic, some adobo and a twist from the peppermill.
bolding is mine, I would add that no other tomatoes are available, and that would be a desperate time.
I prefer my tomatoes uncooked and unsmashed into paste though. Even so, I don’t hold preferring tomatoes in sauce form against people, except for ketchup.
Raw tomatoes are disgusting. Short of broken glass, I can’t think of a better way to ruin a nice sandwich than a tomato. Blech.
That said, I love pico de gallo, which is basically just diced up raw tomatoes. I think it’s because the onions and cilantro, which I love, tend to overwhelm the tomato.
Cooked tomatoes, on the other hand, are delicious.