long week. it's the day before my pastry practical, so give me comfort in the form of acid and salt.
i eat tomatoes the way a tiger rips into its' prey. teeth through the skin, rending flesh, the juices streaming down along my jawbone and onto white shirts. standing up at the sink with the window open and the strange coolness of early spring rolling through with the cold evening chaser.
a plate of sliced tomato with a simple heavy sprinkle of garlic salt has been my late-night snack for twenty years.
2 heirloom or beefsteak tomatoes (get good ones, there's not much else to this recipe.)
1/4 cup celery leaves
4 oz butter
1 oz (approximately a tbsp) of anchovy paste
1 tsp celery seed, ground
pinch of paprika
1/2 clove garlic, minced
slice tomatoes thinly. remove the core. arrange on a plate with celery leaves.
in a small saucepan, combine all remaining ingredients and melt. once completely liquid, strain or puree with immersion blender. while still hot, pour over sliced tomatoes. serve.