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It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.

I love tomatoes, and they're so good for you.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

I love salt. Then again, who doesn't?

I once tried to raise two tomato plants, and they died in spite of the fact I fertilized them every morning. Duh.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

To grow a tomato or a pepper and prepare a meal from your labor and care is primordially satisfying.

I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.