The Perfect Tomato

This is my idea of the perfect tomato (the fruit, not my wife, but she's pretty perfect, too). It's perfect not in the corporate ag sense: perfectly symmetrical, free of blemishes, and a particular shade of red. Rather, it's perfect in the wabi sabi sense: a color that's merging into purple, with greenish accents. But it's the taste and texture that really matter. This heirloom variety, and one of my favorites, is Cherokee purple. When properly ripe, the insides are a deep dark red, never mealy or dry, with just the right amount of juiciness. Perfect on an ALT (avocado, lettuce and tomato), a caprese salad, or just by itself.

They're starting to ripen fast and furious now. When I start to get tired of them, I will remind myself that I usually won't eat tomatoes out of season, so carpé tomato, and enjoy.