Saturday, September 1, 2012
I go to farmers' markets to seek out ultra ripe beefsteak tomatoes. In Japan, my mother complains that tomatoes nowadays are about as tender as potatoes and probably a little drier. Seek out the ripest wettest tomatoes you can!
2 large beefsteak tomatoes, very very ripe
1 medium apple
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
1/8 teaspoon salt
a few shakes of freshly ground pepper
If your tomatoes are really ripe, the skins should burst and start peeling back within seconds. Pour a few dollops of boiling water of the entire tomato (the part not submerged) and lift them out and drop into a bowl filled with water and ice.
In the meanwhile, peel an apple and grate it to a puree. Immediately add lemon juice to stop the apple from oxidizing and turning brown. Add olive oil, salt and pepper to taste and refrigerate until use.
And if you have leftovers... the next day they don't look as pretty, but they are so good you seriously want to drink all the liquid - which I did!