So plane travels used to be for watching crappy-yet-oh-so-distracting movies, stuffing your face with horrible-yet-oh-so-distracting food, while drinking your tomato juice. Bref, planes used to be your own little space, where one could do all the horrible stuff one is not supposed to do past the age of, say, 12.
But here I am, with my new MacBook Air, a flawless wi-fi connection, low-calorie vegetables dips and organic roasted almonds. Where is the fun all gone? So I have no choice but respecting my newborn healthy resolution and catching up on my blog.
And what a better topic than tomatoes to combine all the issues at stake here:
- Like the vast majority of the population, I drink tomato juice only when flying;
- In case you hadn’t noticed, tomatoes are healthy. Because it is a vegetable (oh, sorry, a fruit), it is light and you can eat a lot of them. Also, it has a lot of vitamin C;
- And it is definitely one of my must-haves. Fits into my blog.
The only problem I have is that tomatoes are tasteless. I mean, not in general. Just lately. And this dates back to before I moved to this wonderful country. Yes, even in my douce France, good tomatoes are difficult to find. Usually rare and expensive. And the sad thing is, one tends to forget the taste of good tomatoes after a while.
Luckily for you, I found a nice solution. Nice nice nice. Very happy about it. Granted, it certainly does not replace a nice ripe juicy tasty tomato. But it certainly does the trick. I roast them: put them whole in the oven (250F), on a baking sheet, with a little drizzle of olive oil, thyme, salt & pepper. For two hours. Or longer if you want. Let them cool a little, peel them, get rid of the seeds. And there you go. Nice tomatoes, to use in salads, sauces, gaspachos, whatever you like.
Granted, this does not make a tomato juicy tasty and fresh. It tastes different. And this does not prevent you from selecting organic tomatoes, and decent looking ones. But still. It works well in the following salads I tried:
- Tomatoes + roasted peppers* + mozzarella di buffala + scallions + basil + salt + pepper + olive oil + balsamic vinegar;
- Tomatoes + roasted peppers + potatoes (be careful, don’t cook them too much or it will turn out mushy) + salt + pepper + pitted black olives + scallions + parsley + olive oil + balsamic vinegar;
* One day I will have to spread my love of roasted peppers too. Red roasted pepper, that is.