By Mary Brown Malouf
Salt Lake Magazine
Tomatoes were one of the first casualties of modern food.
Because the qualities that make a tomato good for shipping are exactly the qualities that make it inedible.
But money always prevails, so too many Americans are only familiar with the pink, woody–or mushy–tasteless slices served in fast food restaurants.
This is not news; it's a classic food gripe. But because we all insist on BLTs, burgers and salad tomatoes all year long, those pallid, juiceless fruits will not disappear any time soon or ever. When it is tomato season–and fat, tender, sweet-tart tomatoes are only available for a few months in Utah-we should gorge.
Wasatch Community Gardens dubs this time the "Tomato Days" and with the cooperation of local restaurants, launched the annual Tomato Days Dine-Around to celebrate that great American heirloom, the real tomato and remind us that the best produce is generally grown in backyards.
From August 15 - September 15, 2015, participating restaurants will be serving special heirloom tomato dishes; 30% of the proceeds from their Tomato Days menu items to Wasatch Community Gardens.
Samples of the tomato-themed creations include:
Les Madeleines - Caprese Sandwich including fries or a side salad - Uses local heirloom tomatoes from LC Organics in West Valley City, fresh mozzarella and basil on their house-made French country loaf, $10.95.
The Copper Onion - Cucumbers with Tomato vinaigrette and Feta cheese, $5.
Finca - Pan con Tomate - translated to Tomato Bread; toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt, $9.
3 Cups - Tomato toast with shallot and mint greek yogurt spread, topped with chopped tomatoes, salt, pepper, olive oil, and mint leaves all on whole grain bread from Moore Bread.
The following Salt Lake area restaurants are participating:
- 3 Cups
- The Annex by Epic Brewing
- Avenues Bistro on Third
- The Copper Onion
- Eva Restaurant
- Les Madeleines
- Pallet Bistro
- Roots Cafe
- The Tin Angel Cafe
Read the full article here in Salt Lake Magazine.