Anyone who has been reading this blog for a while may recall that although I enjoy growing tomatoes, I am not one of those gardeners who lives for the first juicy bite of a fresh-off-the-vine homegrown tomato. Actually, I think raw tomatoes, homegrown or store-bought, are quite awful and a little disgusting. (Really, how can anyone love that goo the seeds float in?)
But because I love to grow tomatoes (or attempt to grow them, as my efforts this year are rather pathetic), I try to find tomato recipes that I can enjoy. I posted earlier this year about a roasted tomato soup that I made. And now I've found a recipe in the NY Times Magazine I'd like to try--tomato sliders. These itty-bitty things come under the category of amuse-bouche--bite-size morsels that pack a lot of flavor so that restaurants can still charge shockingly high prices for what is really very little food. The article and recipe explain it very well, but as a preview, I'll tell you that it is basically little buns made with almond flour, tomatoes diced into something like a confit, and a layer of a mascarpone-goat cheese mixture. Yee gads, that sounds like something even a non-tomato-lover such as myself might love.
I might wait to see if I get any tomatoes from my garden to use in this recipe, but if anyone else makes this recipe, please report back--can they really be as tasty as they sound?