Tomatoes in the Raw

By Katie Barreira

August is the right time for a ripe tomato. As a latecomer to the joys of this fresh fruit (ketchup was as close as I came to a tomato in my youth), I do my best to make up for the lost years during tomato season.

Whether it’s grape tomatoes halved in guacamole, beefsteak slices layered with fresh mozzarella or whole sun-warmed heirlooms eaten straight off the vine, I can always find room for fresh tomatoes.

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