I was making dinner tonight – something I call “faux-Thai stir-fry”, which is various veggies and a protein and some Thai-style noodles with a bit of fish sauce, soy sauce, and lime juice – and decided some tomatoes roasted with shoyu and sesame oil would not go amiss.
I dressed some chopped ripe ‘Bloody Butcher’ tomatoes with shoyu and tossed them, and then ate a chunk on a whim.
I resolutely set that batch to roast, but made up another for snacking. If I hadn’t already pulled onions from the garden for dinner, though…I might have feasted solely on salty, soy-flavored tomato.
It’s sometimes the simplest things that knock you flat back with their flavor and beauty.