Let me just say this: There’s no wrong way to eat a summer tomato. Some of my preferred methods include blended into a velvety salmorejo or sliced as thick as a porterhouse, slathered with mayo and sandwiched between two hunks of bread.
But when I want tomatoes to be more sociable and mingle with other vegetables, I turn to a dish I discovered while living in Madrid: pisto manchego. I first came across it at the elementary school where I taught English, where they served it for lunch. Filing into the cafeteria, some of the students would complain, “Que no me gusta el pisto!” (“I don’t like pisto!”), but I always looked forward to pisto day. Eventually, I learned to make the dish myself, incorporating touches and tweaks to make it my own.
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