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.
Whip up a vinaigrette. Puree several tomatoes in a blender. Pour the goop onto cheesecloth, tie up the corners, and set in a strainer over a bowl overnight. In the morning, the bowl will be filled with tomato water. Stir in salt, olive oil, minced shallot, and red wine vinegar. Drizzle on whatever you want.
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