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em's element
a creative space by emily mercer
The story of these toms (I think we should all start shortening "tomatoes" to "toms", what do you think??)
Pt. 1: I picked the toms from a nice lady's yard on the eve of a garden-threatening freeze. The garden mice beat us to so many of the toms, but they would only take one bite out of each! Roma toms are known to only really be suitable for cooking purposes, but the more I've eaten them raw, the more my disagreement has grown. So good!
Pt. 2a: I made tom sauce! I really free balled it, but it turned out to be amazing. My memory's best rendition of the recipe is: lots of garlic, shallot, olive oil, red pepper flakes, and salt on salt on salt
Pt. 2b: I made salsa! It was so good. I miss it dearly. This pic doesn't do it justice. Chunky chunky salsa is underrated.
The end.
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