July 18, 2017
There are many strange things about this recipe from the May, 1978 issue of Gourmet. For one thing, why on earth do they have a tomato recipe in an article entitled “Spring Vegetables”? When was the last time you saw a tomato worth eating in May?
But it is also the most convoluted way to deal with a lovely ripe tomato I can possible imagine. So ornate, in fact, that I can hardly wait to try it.
Categorised in: Vintage Books and Magazines