Tomatoes have finally arrived at the markets, marking a period of time that I’ll spend plotting my week around visiting Chicago’s markets and co-ops on various days of the week, knowing that each tomato purchase is only going to last me a day or two. Tomatoes – especially those mixtures of summer sungolds, purple zebras, and baby romas – may just be my all-time favorite local food.
I went my whole childhood adamantly hating tomatoes, picking them off of sandwiches and ignoring them in salads, only to realize, my sophomore year of college, how much I had been missing out. The problem was that I had been eating pale, flavorless, ghosts of real tomatoes my whole life. I was an active Slow Food UW member during my time in at UW-Madison, and was there that, finally, not willing to be called out my cool local food-obsessed friends, I had my first in-season, locally-grown tomato. It was like a warm little piece of sunshine that exploded its flavor in my mouth – it was the ghost of tomatoes past reincarnated into a living, breathing, incredibly flavorful, naturally sweet little piece of happiness.
Ever since then, I’ve been obsessed with tomatoes, and look forward to them arriving at the markets and dread their inevitable disappearance. While they’re here, I find ways to work them into almost everything I make. In my opinion, tomatoes are among a small number of foods that easily illustrate the difference between local and non-local food. Potatoes or broccoli seem roughly the same regardless of how far away they came from or when they were grown, but tomatoes are different.
Guacamole, of course, begs to have tomatoes included, but this brief period of the summer is the only time I actually include them. Few things are better on a hot Chicago summer day than some fresh chips and guacamole with a refreshing beer – except, of course, that same guacamole with some locally-grown tomatoes thrown in.
Summertime Guacamole with Local Tomatoes
1/2 of a purple onion, diced into small pieces
10 small tomatoes of any variety (such as sungolds, purple zebras or baby romas), halved or quartered depending on size
2 tablespoons ground Cumin Powder
2 teaspoons salt
3 – 5 sprigs of cilantro (to taste), chopped
1/2 of a lime (for juice)
3 tablespoons sour cream or plain yogurt (optional)
Slice open the avocados and remove the pits (an easy way to do this is to use a heavy knife to strike the middle of the pit, hard, so that the knife gets stuck in it, then pull the knife away pit and all. Scoop the flesh out and put it into a large bowl, then mash with a fork. Mix in the salt, cumin and lime juice. If you’re going to add sour cream or yogurt (which give the guacamole a wonderful creaminess), stir it in at this point. Finally, gently stir in the onions, tomatoes and cilantro. Taste by trying on a chip. Enjoy on a patio or deck with a refreshing summer beer.