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I recently received an email entitled “Invitez la tomate dans vos assietes!” Invite a tomato (on) to your plate. I immediately thought of this simple, yet extravagantly tasty way to accept that invitation: Tomato and tarragon ~ a classic pairing.
I rarely used to peel tomatoes. If they were the fresh, luscious tomatoes from my grandfathers’ gardens, I would eat them whole, too impatient for peeling and finding the texture of the skin an added bonus. If I’m using out of season grocery store tomatoes, I usually bake or roast them, again avoiding any peeling. But recently while visiting France, I had a simple, peeled tomato drizzled with olive oil, and then sprinkled with some fleur de sel and tarragon. This entrée made a convert out of me ~ I now peel my tomatoes! Et voila:
Tomatoes with Tarragon, Olive Oil and Fleur de Sel
- fresh tarragon
- fleur de sel
- extra-virgin olive oil
- How to peel tomatoes: Put some ice and cold water in a large bowl and place by the stove. Bring a large pot of water to a boil. Make a shallow “X” on the bottom of each tomato (not the stem end). Place the tomato on a slotted spoon and dip into the boiling water for about 3 – 5 seconds. Plunge the tomato into the ice bath. The edges of the “X” will have curled a little, allowing you to grasp the end and peel off the skin.
- Chop some of the tarragon.
- Place the tomato stem side down on a small plate. Drizzle with the olive oil. Sprinkle on the salt and tarragon and serve.
A perfect summer taste sensation.