If tomatoes are the ideal summertime fruit, then why do we insist on always making the same caprese salad? Maybe it's time to stop boring your dinner guests. Almost anything can, and should, be done to summer tomatoes (except refrigerating them, which will only lend a metallic taste to the fruit's otherwise sweetly acidic flesh). Each of the techniques described here has been
simplified to its fundamental steps – you won't find exact measurements, and only a few request a specific variety of tomato – so feel free to experiment. One tip: Always use salt. It's a surefire way to enhance a tomato's already remarkable flavor.
Chop celery, green peppers, and onion, and cook with whole tomatoes in a pot for 20 minutes. Puree and strain. Add salt, Worcestershire, Tabasco, and horseradish. Serve cold.
Then add vodka, or tequila, with cilantro and a squeeze of lime.
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