The Single Most Genius Thing You Can Do to a Ripe Tomato
There are heaps of inarguably perfect ways to eat a ripe tomato—on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your sealed lips.
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But the one way to make a tomato taste its most tomatoey, to become a fully actualized, out-loud version of itself, is to very verrrry slowly remove that which isn’t tomato. And the part that isn’t pulling its weight as tomato is the 94% of it that’s water.