{"id":78191,"date":"2021-10-01T02:23:00","date_gmt":"2021-10-01T06:23:00","guid":{"rendered":"https:\/\/improvisedlife.com\/?p=78191"},"modified":"2021-09-27T14:24:19","modified_gmt":"2021-09-27T18:24:19","slug":"we-savor-the-last-tomatoes-of-summer-neruda-with-recipes","status":"publish","type":"post","link":"https:\/\/improvisedlife.com\/2021\/10\/01\/we-savor-the-last-tomatoes-of-summer-neruda-with-recipes\/","title":{"rendered":"We Savor the Last Tomatoes of Summer (Neruda with Recipes)"},"content":{"rendered":"\n
In late September, as cool weather creeps in, I become aware that the waning moments of summer tomatoes are imminent. I hunger for a last bit of lusciousness that only food in its season can convey. <\/p>\n\n\n\n
I pick out some “real” tomatoes at the farmer’s market \u2014 no matter how unkempt they may look \u2014 to savor\u00a0the perfect, \u00a0simple way I learned from my friend Anthony Giglio<\/a>: slice tomatoes thickly, salt them generously just before eating, and toss with fine extra virgin olive oil and torn basil leaves if you like. Eat as is, or with slabs of fresh mozzarella and\/or great bread for mopping the juices.<\/p>\n\n\n\n