I love to twit Michael Ruhlman. He's written (or co-written) some pretty good books. I've had great success using recipes from his and Brian Polcyn's "Charcuterie."
I hated his most recent one, though.
But I still read his blog.
The other day, Ruhlman wrote about his preference for presalting tomatoes. Salt them a little while before you intend to eat them raw. Can't find it on his blog now, though. Did he pull it?
(UPDATE: I think I found it.)
(UPDATE 2: Anna Banana found a more recent post.)
What the hey. I gave it a try.
And it was great! Especially if the tomatoes are on the sweet side. The salt penetrates the tomato flesh (cut up, yes?) and does its little chemical dance in there.
I'm used to salting tomatoes at the table. It's perfectly good, especially if you love the crunch of Maldon crystals.
But this is good; a new flavor approach.
We have used the presalting technique on two separate lunches of cherry tomatoes, although not on the tomatoes in the picture; godIlovespaghetti; I'm trying it next time.
So, yeah. I recommend it.