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Yesterday I was at my local produce store when I spotted the tomatoes in a row of tables that lined the sidewalk. I was immediately mesmerized. These were unlike any tomatoes I had ever seen–at this shop or any other. In fact, I wasn’t even sure of what I was looking at until I spotted the small sign above them. Rosso Bruno Tomatoes.
Their skins looked like they had been burnished in bronze and when I touched them their heavy plumpness cried out for me to eat them. I reached for a plastic bag. I had found my lunch.
Of course, it’s winter now, and tomatoes are out of season. I try to eat seasonally as much as possible. I find that fruits and vegetables don’t taste that great otherwise. Tomatoes in particular lack flavor when eaten in the winter months. Blindfolded, I doubt I would be able to tell the difference between a February tomato and a cucumber.
However, when I got these Rosso Brunos home, I wasn’t disappointed. As I bit into one, its succulent tomato goodness exploded in my mouth. And onto my shirt. Why am I always wearing white when I meet a juicy tomato?
These unique tomatoes need very little embellishment, if at all. I drizzled mine with olive oil, seasoned it with sea salt and freshly ground pepper, and topped it off with a dollop of homemade mayonnaise. Tomatoes and mayonnaise go together like PB&J. Don’t forget this when you make your next sandwich!