savor — guide to food & dining on the azalea coast Neither 90-degree temperatures, dripping humidity nor coconut-scented suntan oil screams summer as loudly as bright, colorful, dripping-down- to-your-elbows juicy tomatoes. Sure, you could pick up a big red one and bite into it fresh like the “love apple” it deserves to be called, but with so many wonderful tomato varieties in gardens and at farmers’ markets, why not go out on a vine? From soup to pie, Cape Fear-area chefs share their favorite recipes for fresh tomatoes. BY Liz Biro PHOTOGRAPHY BY Joshua Curry 86 WBM june 2014 Tomatoes and watermelon may sound like an odd couple, but downtown Wilmington’s Aubriana’s chef Tyson Amick notes the pair is a natural match. “They’re both fruity, and if the tomato you are using is not particularly juicy, watermelon can add to that (juicy) effect,” Amick says. Plus, they both just feel good in summer, he says. Amick compresses water-melon for this salad recipe, freezing and defrosting it to leech out the water and intensify the melon’s flavor. Just-cut watermelon is fine, too, as are other melons such as Crenshaw, cantaloupe or honeydew. No matter which melon you use or how you prepare it, serve the salad imme-diately after preparation for the freshest flavor and texture. If you don’t like cilantro, try fresh mint or basil.
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