Tomato + Sugar = Not Ketchup
I hadn’t realized how ‘strange’ (even disturbing) some of our meals were to folks until I started taking them to school for lunch. My experience taking lunch to school might not have been so traumatic if 1) my food hadn’t regularly infused the lunchroom with its…’aroma’ (primarily garlic, ginger and hot pepper) and 2) if I went to school with a bunch of other Koreans who ate the same thing. Also, I didn’t exactly take my lunch in a brown bag (try stainless steel container w/lid, circa 1977).
Although some students crinkled their noses, my circle of friends (none of whom were Korean) were surprisingly curious and supportive of my strongly flavored/scented food. At times, they’d ask for ‘just a little taste’, wondering whether their tongues would incinerate once they succumbed to their curiosity. For fear of killing someone, I never allowed anyone a taste. Until, one day, I brought a family favorite….Tomato and Sugar.
Now, before you label me a **FREAK***, I highly recommend you try this on your family. My mom served this dish to my sister and I after dinner as a snack during homework time. I have no idea whether this dish is native to Korea (a Google search came up with nothing), but I guarantee it is refreshing, light and juicy (depends on how ripe your tomatoes are). It is an easy/ convenient ‘beat the heat’ summer dish and is super nutritious for the loved ones in your life, little and big.
Tomato and Sugar
1 organic ripe tomato (I use vine ripened, but please feel free to customize!)
1 teaspoon of organic cane sugar
I like to slice my tomatoes into big circles, but you could dice these (for little people) or cut them into half moons. Put on a plate/bowl and sprinkle over 1 teaspoon of sugar (more or less to taste). This dish would go extraordinarily well with a fruity after dinner wine (like a Riesling) or served as an appetizer with bread, cheese, etc.
Popularity: 40% [?]
Patty, I’ve had this dish before and I swear it was served as an appetizer at many of our meals during our study abroad semester in Beijing. Maybe it’s a northern Chinese/Korean dish. Either way, I remember it being surprisingly yummy and refreshing.