A taste for tomatoes fresh from the garden

Yield: 6servings

INGREDIENTS

1⁄2 cup extra-virgin olive oil

1⁄2 cup skin-on almonds, coarsely chopped

1 large garlic clove, minced

1⁄4 cup red wine vinegar

2 tablespoons fresh lime juice

11⁄2 teaspoons granulated sugar Coarse salt and freshly ground black pepper to taste

2 pounds ripe tomatoes, different varieties preferred, large ones in thick slices, small ones halved

1⁄3 cup very thinly sliced red onion, see cook’s notes

1⁄4 jalapeno chili, cored and seeded, minced, see cook’s notes

1⁄4 cup torn fresh mint

1⁄4 cup torn fresh basil or Thai basil Cook’s notes: Taste a smidgen of the red onion. If it is fiery, soak slices in ice water for 15-20minutes; drain and pat dry. Use caution when working with fresh chiles. Wash hands and work surface upon completion and do not touch eyes or face.

PROCEDURE

1. Prepare dressing: Heat oil in a medium skillet over medium-low heat. Add almonds and cook, stirring occasionally, until well browned, about 6minutes. Pour through a fine-mesh strainer into a heatproof bowl; reserve almonds. Immediately whisk garlic into warm oil and cool for 5minutes. Whisk in vinegar, lime juice and sugar. Season to taste with salt and pepper.

2: Arrange tomatoes on a large platter. Season with salt and let stand 5minutes. Scatter onions over tomatoes. Stir dressing and spoon over tomatoes. Sprinkle with jalapeno, mint, basil and reserved almonds. Source: “Food and Wine Annual 2019” (Food & Wine Books, $34.99)

A mixture of summer’s best tomatoes; bright, acidic stone fruit; and sweet maple syrup makes this salad so darn delicious and tangy. Cookbook author Rice says the dressing has a multitude of uses and to try sopping it up with a crisp baguette. It’s also great on raw cucumbers or on grilled veggies such as eggplant or zucchini. Yield: 4-6 servings

PHOTO BY CATHY THOMAS Use tomatoes of different varieties, sizes and colors to serve with herbs and almond vinaigrette.