Now, there are happy families out there who would’ve been pleased to slice those little babies into their giant family reunion buffet salad, perch them atop their backyard burgers, or throw them in the blender for a Sunday afternoon Bloody Mary bash.
But what I did is, I let them sit prettily in a basket on my countertop. I admired them for days and days, until they began to go all soft and stinky. And there might have been some minuscule, fluffy white mold spores forming on their smooth surface, like tiny snowflakes on Scarlett Johansson’s big red lips.
And so dear readers, that is what I did. First I showered them briefly with salt and pepper, and lubed them with some olive oil. Two hours later, my kitchen smelled like my Italian grandma’s would on a Sunday afternoon, and there is something about that aroma that makes my mouth water.
“What can I eat for lunch?” you ask. How about sticking some of these tomatoes in a fresh mozzarella sandwich with a slice of prosciutto and some fresh basil leaves? Heat the sandwich on a griddle or your panini maker, and you have a sandwich that would make a Roman truck driver very jealous.
And what about dinner? Tonight I made them into a sauce for some fresh pasta (cavatelli, from Whole Foods) with my very favorite green vegetable, broccoli rabe.