I’m ready for summer tomatoes (pronounced “summah tuhMAYtuhs” where I come from.)
There’s something fundamental that changes about a tomato if it is refrigerated. There’s an actual chemical change that changes the flavor. They are not “right.” So the closer to the source the better the tomato, of course.
And also, the uglier the tomato the tastier it is. Have you found that to be true, too? The weird purple-y ones, the strangely shaped heirlooms, the ones even with scaly skin mean that they weren’t mass grown. The perfect round red tomato isn’t usually the most flavorful.
I grew up not really liking raw tomatoes. I think because they were mostly from the supermarket and had been refrigerated and chosen for color, not flavor. How did we as a society say that those terrible tasting tomatoes were okay? It was only as I discovered heirlooms and farm grown tomatoes did I actually fall in love with the taste.
I’d love a BLT right about now. With homemade mayonnaise, good bread, crispy bacon… mmm…