My ‘Purple Calabash’ tomatoes are crumpled, ruffled, dimpled, and a little bit scarred. They smell spicy, but taste a bit sweet. You can call them strange, but please, don’t call my tomatoes ugly. If you do, I won’t share. Not one bite.
The foundation: Two thick slices of sourdough bread, toasted until golden and drizzled with olive oil.
The filling: Slabs of ‘Purple Calabash’ tomatoes, slices of fresh mozzarella, a confetti of basil, a big pinch of kosher salt and fresh cracked pepper.
The finishing touch: Cold beer and vinegar chips. And I think a little Vampire Weekend playing in the background.