I’m obsessed with tomatoes & I don’t care who knows.
I really love tomatoes- raw, sautéed, pureed, cold, hot, sliced, chopped, diced, as soup, as salsa…on it goes. I love working with & eating tomatoes.
I’ve been increasingly captivated with researching umami this year as well, coming across fascinating pieces like The Vegan R.D.’s Is Umami a Secret Ingredient of Vegan Activism? In looking up plant based sources of umami, imagine my intrigue when not long into my research I find tomatoes high on the list of umami rich ingredients.
Earlier this week we had a guest over for lunch & I was eager to revisit last week’s Friday Feast meal in part because I was so impressed by how much my usually non-tempeh loving husband raved about the tempeh tacos, but also because taco feasts are delicious.
A fundamental part of that joy begins with the salsa. While we were shopping for ingredients & I spotted these local Heirloom tomatoes my senses were at alert. I think I had as much fun slicing them as I did taste testing the salsa (mixed with parsley, sea salt & a little black pepper) & finally spooning generously onto the tacos.
My “sample” test taco before our lunch guest arrived- you know it’s juicy when you have to hold it together for a quick photo!