I’m so happy to be able to get the flavor I remember from a good, ripe tomato. I love Caprese salad (sliced tomatoes, fresh mozzarella, basil leaves, olive oil, drizzled with balsamic glaze) or roasted cherry tomatoes (olive oil, garlic, sea salt, cracked pepper baked at 180 for half an hour). Bacon, tomato, avocado sandwich. Gazpacho (tomatoes, cucumber, spring onion, coriander, salt pepper, avocado, lime juice whirred in blender, served ice cold). Charred padron peppers (blister in frying pan with a tablespoon of olive oil until soft and charred, seasoned with a sprinkling of sea salt). The asparagus is to die for.