Friday, September 11, 2009
What will I be?
I started out with such great hopes. Maybe I would end up on a BLT. Or, maybe, just by chance, a Green Giant truck would break down near the driveway and discover me. I would have my name in lights. Well, not lights, but definitely my image on a can. Or, maybe a photo shoot for Southern Living featuring little 'ole me. I could have been in a 'challenge' on Iron Chef. I never thought I'd still be stuck here after all this time.
Everyone, absolutely everyone, got picked but me. Even the ones with spots! Even the ones that some critter took a bite out of. Am I not still pretty? Am I not still ripe? Yet, here I hang, not enough for a sauce and too late for a salad.
Once, long ago, my kind were feared and thought poisonous. Then there was the whole identity crisis of whether I was a vegetable or a fruit. Now days everyone is going after the rare heirlooms or expensive vine-ripened ones. Just give me a chance. I taste just as good! Just because I was left behind doesn't mean I'm bad. Do you see even one spot? Do you....hey...wait a minute, I think I hear something. Yes....definitely....here she comes....and with a pot..maybe..maybe....yes! Finally, my turn! I wonder.....what will I be?
For my friend, Susan, here's a vintage recipe that you can make with one lone tomato...
Mix and set aside:
1 tablespoon fine cracker crumbs
1/2 teaspoon sugar
1/8 teaspoon salt
1/4 teaspoon pepper
Rinse, cut away stem ends from and cut into halves crosswise 1 tomato. Brush with melted butter. Sprinkle with the crumb mixture. Place on a broiler rack. Set temperature control of rate at Broil. Place broiler rack under broiler with top of tomato about 3 inches from source of heat. Broil 10 minutes or until crumbs are lightly browned.