As we walk toward the garden, Dieter–our 15-year-old German Shorthair Pointer–waits by the picket fence, drool streaming from his jowls, quivering in anticipation, eyes intensely watching our every move. His favorite time of the year has arrived: tomato season. We pitch a few cherry tomatoes over the fence to him, and he scrambles to retrieve them, even ducking his creaky old body under the picnic table if one rolls underneath. He will also bob for them in his doggie pool or water dish, blowing water out of his nostrils and submerging his entire head if necessary. He is obsessed with cherry tomatoes, and loves eating them more than anything in the world. Except for maybe bread. Or couches.
I am less enthusiastic about them, although I have aspired to like tomatoes for years. They always look so appealing, all red and juicy. But I never cared for them unless they were cooked–like in ketchup, spaghetti sauce or salsa. All my life, I have been a Tomato-Picker-Off-er. But each year, I would give them another try in hopes that my tastes would change.
Having a garden was my turning point. Since we have been planting and picking our own and experimenting with them in various recipes, I have progressed to being a Transitional Tomato Eater. I now enjoy them in uncooked salsa and on sandwiches and they no longer offend me in salads, but am not yet to the point where I can just eat a hunk of tomato. Or cherry tomatoes–Bill, Dieter and my sister can have those. My other dog, Tigger, and I have not yet developed a taste for cherry tomatoes. She will play with one for a while, nudging it with her nose, but when she finally bites into it, she winces and makes her patented “vegetable face” and spits it out. I do the same thing, minus the nose-nudging.
But, I am proud to say that I just happily downed a delicious BLT that Bill made us for lunch. I used to eat only BLCs (Bacon, Lettuce, and Cheese). Or, since lettuce doesn’t do much for me, sometimes I’d eat just a BC. Bacon and cheese are two of my Dietary Staples. For me to allow a tomato into that mix is truly a big step. Perhaps an alien (or Dieter) has taken over my body!
Below is a recipe for another sandwich that is enhanced by juicy garden-fresh tomatoes. It has a tangy, melty sauce made from shredded zucchini, lemon zest, ricotta and parmesan cheese that really makes this sandwich unique. After we bought some herbed ciabatta bread at Nino Salvaggio’s, Bill rustled these up for dinner a couple of day ago using chicken tenderloins, but it could also be made with lunch meat, leftover chunks of rotisserie chicken or whatever else you have on hand. In fact, the “sauce” might also go well with ham, turkey, fish or crab cakes–or even as a baked dip with crackers.
TOMATO-TOPPED CHICKEN, ZUCCHINI AND RICOTTA SANDWICHES: http://www.epicurious.com/recipes/food/views/Roasted-Chicken-Zucchini-and-Ricotta-Sandwiches-on-Focaccia-102870