Yeah, I know it's fall. But it's still tomato season.
I met a couple of friends at the farmers market this morning, where I shivered my gluteus maximus off, and my pal said, "I should have brought you some of my tomatoes." (I gave him a sack of autumn pears.) Doesn't matter. You can get boxes of tomatoes at discount prices now, to roast into sauce and then freeze or can for the winter.
And that's what we are planning to do this week.
But in the meantime, eat some tomatoes fresh, while you still can. While it's still tomato season.
I couldn't believe how fresh the tomatoes tasted in this humble preparation, pa amb tomaquet. Probably because there's a frisky scrape of fresh garlic rubbed into the toast. And a drizzle of your best olive oil. Then top it with raw tomato gloodge (it's easy; just rub tomato halves on the big holes of your box grater.) Not too much tomato. Surprisingly, skimpy is best. Finally a skimpy shower of lovely salt crystals.
The easiest thing in the world, and I order you to make some.
It's still tomato season.