Summertime, (kinda...almost...sorta) and tomatoes are piling up!

Every good Southerner knows that the beginning of Spring means that - very soon - fresh, home-grown tomatoes are going to start rolling in. Now, my folks have been participants in a CSA (community supported agriculture) program for several years, and also grow their own heirloom tomatoes. This leads to a real glut of tomatoes during the heart of the growing season.

So, here's a quandary. No self-respecting Southerner wants to waste a single, perfect, homegrown tomato. But there are only so many people to share with, and while canning is one solution, it's also a time-and labor-intensive alternative.

So, in honor of my impending move back home, I offer this alternative to canning that is efficient, versatile, and delicious. You only need a few things - tall, slender containers, salt and pepper, some kind of vinegar (I like red wine, but cider or white balsamic are also good), and (optimally but preferably) some Thai fish sauce. Don't worry - it's way better than it sounds! Also, some fresh herbs - particularly basil - would be great!

Caveat - this particular preparation will not keep like canning will, but it is a great way to use excess tomatoes...it's versatile, yummy, and will keep the deliciousness from going bad right away.

Step one is to get your prep ready (that's "mise en place" in fancy chef language). Kosher salt in a bowl, freshly ground pepper in a bowl, chopped basil (and/or other herbs) in a bowl. Tall container cleaned thoroughly with boiling water. Knife sharpened. Tomatoes washed.

First thing I do is put out a flat work-surface next to my cutting board.

Next, I start slicing tomatoes into quarter-inch thick slices. The end-pieces make great snacks while you work. The slices themselves go on the work-surface. Once it's full with a single layer, sprinkle kosher salt lightly over each piece, then pepper, then herbs. Stack slices into container. Rinse and repeat.

Salt has gotten a bad rap over the years, but the fact of the matter is that it is one of the few holy components of cooking. It enhances and preserves, and in this case, pulls out liquids and makes the tomatoes macerate in their own juices. Mankind would likely not have survived without salt.

Without adding a drop of liquid, this process will have your slices of tomato covered in juice within a few hours. For the next step, you can wait until the next day, or go ahead. It's a matter of personal preference.
For the finishing touch, I use five medium tomatoes for the sake of proportions.

Mix 2 TB fish sauce (this adds the "fifth taste" umami to your tomatoes. I'll let you look that one up, but basically umami is "richness") with 2 TB of vinegar (your choice, I prefer malt, red wine, or white balsamic). 1TB of soy is optional. You might consider a dash of hot sauce - Texas Pete, Tabasco, Crystal, etc. if you like a touch of heat. Sriracha would be kind of great, also.

Let the tomatoes sit for a couple of days, and then...deliciousness :)