First I make sure no one is around (yes, I'm selfish when it comes to my first tomato).

Once I pluck it and give it a quick rinse, I grab my pairing knife, a plate, and some sea salt.

I go sit out on my deck, anywhere in the sun.

I make the first slice, watch the juices ooooze out. Then I sprinkle a little coarse salt on, slowly open my mouth, and then let the warmth of the sun trapped within the fruit permeate my taste buds while I struggle to keep a slow place savoring every bite.

Thirty seconds later the tomato is history. Yeah, is usually ends up being short and sweet (or slightly salty in my case).

This year it will be extra rewarding because its my first year starting any and all plants from seed.

I keep the first one simple, mostly to judge flavor. A couple of wedges go down plain, a couple with salt or basil. Wifie is more the salad type.

Steve

Nothing like a good BLT with thick crispy bacon and an even thicker tomato slice, well maybe two. Smack. Aloha

We rarely use beefsteaks in salad - I love my Brandywines, CP and Krims too much to ruin them with dressing! But by the time we get ripe tomatoes the lettuce is over with anway (I'll have to try fall crop this year) so just tomato and salt as a side with dinner is fine.

Darn, I'm really craving tomato right now and all I have is store-bought cherries and some BW quarters I froze last year.