Tomatoes on ice cream is a fleeting treat for these final days of summer
During a heatwave, my diet relies heavily on tomatoes. It’s peak season for nightshades, and the produce aisle is teeming with everything from beefy heirlooms to dapper cherries. In my mind, there is one variety that reigns supreme and that of course is the Sungold, as cheery and precious as its name implies.
After scooping some ice cream into a bowl, I dropped in a few Sungolds, on the verge of bursting, and what stray leaves were left from my withering basil plant. It was the perfect complement to the olive oil’s grassy salinity, the Sungolds’ slightly sweet acidity balancing the velvety fat of the frozen dairy.
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