Tomato, To-Mah-To

Upstate New York is an area of extreme seasons, so every summer we look forward to the arrival of our first ripe tomatoes. It’s hard to tell if the harsh climate of the Northeast makes them taste better or if it’s just the deprivation. With the first bite of these fruits, we are reminded that the tomato, as its best, is a pure luxury and should be treated as such—in line with caviar, truffles, and fine wines. Has there ever been a type of produce as profound as the tomato? Tomato soup, tomato sauce, tomato paste, ketchup—think about it! A world without the tomato would be unrecognizable. Few, if any, ingredients can impart the same acidic and sweet flavor, let alone be the star of one of the most well-loved condiments. We as a society ought to review how we think about the tomato. These days the authenticity of a product, not its market value, is what true luxury is really about.