Full Recipe
Author
Virginia Willis | 2021-07-22
Description
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full, rich, almost wine-like flavor of a vine-ripened tomato—just as there is nothing as disappointing as the dull, insipid flavor of a cold-storage tomato shipped from halfway around the world. I don't eat those out-of-season tomatoes and strongly suggest that you don't, either. So when it's tomato season, I heartily endorse eating the glorious ripe ones as often as possible. One of my favorite ways to eat tomatoes is packed with fresh summer vegetables like sweet corn and squash. You could use other cooked and cooled vegetables, as well, such as lady peas, black-eyed peas, butterbeans—even okra or eggplant. Tortilla chips take the place of bread crumbs and add another layer of corn flavor, and are gluten-free, as well.
