Revel in the bounty of the season with this fabulous tomato tart

Published April 12, 2022

by Janet Blaser

A riot of tomatoes takes center stage in this dish that capitalizes on harvest time in Mexico

It’s no secret that I love tomatoes. Sadly, that’s been one of the unfortunate tradeoffs to living in Mexico: it’s hard — if not impossible — to find tomatoes other than the common (and to me, blah and flavorless) saladitas.

Lately, the big-box stores are carrying a few other varieties: mostly cherry tomatoes in different colors and sometimes round “Early Girl” type slicing tomatoes or bigger Beefsteak impersonators that are always disappointing. Rarely do they have that distinctive tomato aroma, what to speak of flavor.

They’re grown elsewhere, then packed and shipped. They’re so far from the vine-picked tomatoes in my mother’s garden or just-picked heirlooms at California farmers’ markets that, well, I just look and lament. They just don’t taste like tomatoes to me, and the texture is all wrong.

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Janet Blaser is the author of the best-selling book, Why We Left: An Anthology of American Women Expats, featured on CNBC and MarketWatch. She has lived in Mexico since 2006. You can find her on Facebook.