Who knew their variety? Grocery stores sell red ones with skin like cellophane and flesh like cool mush. Happily, small farmers have re-introduced heirloom varieties most of us never before knew.
Now I love orange, yellow, maroon, scarlet, green, chartreuse, spotted, strange-shaped, unpredictable tomatoes.
I eat them every day, sometimes on a sandwich -- simply -- with fresh basil, local multigrain bread, and a little cream cheese.
I luxuriate in the delectations of tomato.
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