38 thoughts on “The Tomato (a Haiku)

  1. ciao! liked the photo and haiku. the trend, to pour balsamic vinegar on mozzarella is not the way it is eaten in italy and i don’t understand how this started, as vinegar is an acidity…mozzarella di bufala is a delicate cheese that should be served at room temperature and it is not ever refrigerated. this cheese comes from the south of italy, and it was in nearby capri, in the summer, when tomatoes abounded, the ‘caprese’ salad (tomatoes, mozzarella and basil) became popular, as it was light, easy and delicious. practically every product from everywhere has now become available worldwide, but the ‘artisanal’ mozzarella does not travel well, so what you find is a ‘packaged’ version of that ‘artisanal’ bufala mozzarella which is now used everywhere, as well whole milk mozzarella, to make ‘caprese’ salad. in the states, i leave the mozzarella a few hours at room temperature and serve it with the ripest tomatoes, a drizzle of the best extra virgin olive oil, sea salt and fresh basil. everyone should eat the way that suits them, i though could not resist to share.
    thebestdressup

  2. I am still longing for a ripe red tomato! For some reason only my yellow tomatoes are ready to harvest. But I’ll take what I can get! Lovely haiku with scrumptious summer tomatoes!

    • My yellow ones are also only just ripening, and I have loads of green ones still. I thought I’d be making green tomato chutney this year, but maybe the rest will turn red yet…

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