As a supermarket shopper, you’re used to eating whatever produce you want, whenever. Want strawberries in December? Go for it! Peas in February? Sure, what the heck. Seasonality, schmeasonality.

But if there’s one time of year you should pay attention to what’s fresh, it’s right now. This is the moment for peak tomatoes—a type of produce that those off-season varieties can’t match. A summer tomato is plump, juicy, and bursting with bright flavor. A tomato at any other time of the year is meager, mealy, and tasteless. It’s Batman versus Batman & Robin. It’s Born to Run versus Human Touch. It’s a Mustang versus a Focus.

Seek out the local section of your supermarket. Find a farmers’ market. Buy up all the tomatoes they’ll let you. Then, go home, make this recipe, and enjoy it all week long.

Because there’s not much time left.


Recipe by Kelly Zavala, sous chef of A Toute Heure in Cranford, NJ

What you’ll need:

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small poblano pepper
2 lbs. heirloom tomatoes, roughly chopped
1/2 small onion, roughly chopped
1 bunch scallions, roughly chopped
1 cucumber, peeled, seeded, and roughly chopped
2 garlic cloves, peeled
1 thick slice of country white bread, crust removed
1/4 cup extra virgin olive oil, plus 2 Tbsp
2 Thsp sherry vinegar
½ bunch parsley or cilantro
Several dashes Tabasco
Salt, to taste

How to make it:

1. Preheat your grill to direct, high heat or heat coals until white and hot. Slice the tops off the peppers and scoop out the seeds. Toss the peppers in salt and the 2 Tbsp oil and grill, turning every few minutes, until all sides are blackened and blistered, about 10 minutes total. Set aside and allow to cool.
2. In a small bowl filled with ½ cup water, soak the bread. Rough chop the peppers and add to a blender or food processor along with the tomatoes, onion, scallion, cucumber, olive oil, sherry vinegar, and herbs. Squeeze the water out of the bread and add to the food processor or blender. Blend until smooth, season to taste with salt and Tabasco. Refrigerate for at least two hours before serving.
3. Spoon into chilled bowls and garnish with toasted croutons from the leftover bread, chilled crab or lobster, or diced avocado. Makes 4 servings.

Try our other male fertility recipes.

Source : Men’s Health

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