Bake ripe tomatoes into a cobbler

By Mariko Jackson

POSTED: 01:30 a.m. HST, Sep 26, 2012

~~<p>I've fallen in with some of the more extreme tomato advocates. In fact, I'm thinking of writing a tomato manifesto to hang on the pantry door. We refuse to settle for pinkish-colored fruits. We refuse to make salsa with anything that doesn't drip juice. We refuse to refrigerate our beloved heirlooms. We believe in eating slices with nothing but a sprinkle of olive oil and salt. We believe in fresh rather than canned (unless they're self-canned). We support farmers who know what a ripe tomato looks like.</p>
<p>It's hard to go back after you've met a vine-ripened (or, at least, counter-ripened) tomato. I've had a lot of "tomatoes" that just don't meet my expectations.</p>
~~

I've fallen in with some of the more extreme tomato advocates. In fact, I'm thinking of writing a tomato manifesto to hang on the pantry door. We refuse to settle for pinkish-colored fruits. We refuse to make salsa with anything that doesn't drip juice. We refuse to refrigerate our beloved heirlooms. We believe in eating slices with nothing but a sprinkle of olive oil and salt. We believe in fresh rather than canned (unless they're self-canned). We support farmers who know what a ripe tomato looks like.

It's hard to go back after you've met a vine-ripened (or, at least, counter-ripened) tomato. I've had a lot of "tomatoes" that just don't meet my expectations. Login for more...