Young Sun Compton, Tomato for Crusty Bread or Summer Pasta or Roasted Vegetables
- A beautiful big tomato
- Garlic (4–6 whole, papery cloves)
- Parsley (handful)
- Salt (big pinch)
- Olive oil
- I measure the olive oil against the yield of the tomato so start at the top.
- Halve the tomato and grate the flesh of both sides into your favorite bowl. The bowl should be big enough for everything. It’s all going in together. Discard skin unless you have another use for them.
- Smash the garlic cloves. Get all the papery stuff off and let them sit all smashed and weepy while we address the parsley. Pluck the leaves, discard the stems. Chop your pile of parsley leaves until your cutting board starts to green and you have somewhere between fine and coarse bits. Stir into the tomato.
- Rough chop the now sticky crushed bits of garlic into about the same size as the parsley if you can manage or bigger or smaller or whatever. Garlic goes into the bowl now with a generous pinch of salt and a good mix to incorporate everything. Use a nice tablespoon or maybe a soup spoon to fold and stir and paddle it all together.
- Top with olive oil enough to cover it all. Might be almost 1:1 with what’s in the bowl. Sometimes I’ll add a little harissa or sun-dried tomato paste for spicier or smokier versions. Lemon zest might be good too.