What should you do when you have tomato fever? Stop resisting and just buy a bunch of tomatoes, writes chrisecrowley
A bad case of tomato fever. Photo: DeSean McClinton-Holland Last August, I briefly lost my mind. I caught a terrible case of tomato fever. For weeks, I couldn’t resist buying bespoke tomatoes whether or not I actually needed them. Cute little Sungolds. Smooth heirloom beauties. Ugly, knotty big boys. My poor impulse control — even poorer than usual — was no match.
By February, when I was tossing rigatoni in the bright homemade vodka sauce I stored in my freezer, I felt like perhaps I had gotten the last laugh. But now it is August again, and I fear for my bank account as I pass by city markets with glistening little multicolored orbs that once again call to me.
As I have shared my experiences during tomato season, I have learned that tomato fever is an affliction affecting many of the people I know. Every summer, New Yorkers lose their minds over beefsteaks and Brandywines. This is the brief time of the year in the Northeast known as “When the Produce Is Actually Good.” We get sweet, popping corn. Zucchini is everywhere. The eggplants are so adorable that someone actually named them “fairy tale.” The tomatoes, though, are the prize.
Others confirm their similar afflictions. “I get a mild fever,” my co-worker Megan Paetzhold says. My friend Melanie Zuniga says she never escapes the grip of tomato excitement. “All year round,” she admits.
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