I had forgotten that, once upon a time, the ordinary supermarket tomato actually used to taste like a tomato, (and I do know for a fact that my parents in 1970/80's small-town Canada were not shopping at our local organic farmer's market). This historical supermarket tomato reminder came at a mountain restaurant in Lebanon when we were presented with a platter of fresh vegetables alongside the traditional grilled meats we had ordered. I ignored the fresh tomatoes, had the look of the dull conventional ones usually presented at mediocre restaurants here in Toronto. Not sure what prompted me to finally taste one, but I did, and this tomato was ridiculously sweet and juicy with perfect texture, with eyes closed, could have been one of my favourite heirloom varieties, the Black Prince. So, started thinking about what exactly has happened to our tomatoes in North America and with a little searching came across the following article on Barry Estabrook's new book exposing the tomato industry. Will make you steer clear from those conventional piles at your local supermarket.
http://www.npr.org/2011/06/28/137371975/how-industrial-farming-destroyed-the-tasty-tomato
Tomato Salad
For this salad to work, you really have to use a flavourful tomato - any combination of heirloom varieties or even small cherry tomatoes would work. If you don't have such a tomato, don't bother.
3 or 4 medium heirloom type tomaotes, chopped into smallish chunks
2 small garlic cloves
2 tsp of red wine vinegar
approx. 3 tbsps olive oil (or to taste)
salt to taste
a few leaves of fresh basil, chopped, although I've been know to make without
Crush the garlic into a small bowl and add the vinegar. Allow to steep for about 15 minutes. Chop up the tomatoes and put into your salad bowl. Strain the garlic from the vinegar. Add the vinegar, oil, salt and basil. Toss and serve. I find the salad sits well if you are fan of mopping up seeped tomato juice with some crusty bread.
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