The first tomato is always a crap shoot. In fact, the first several are. So it was with some trepidation that I cut into this. It was not as soft as I’d prefer but although I can be patient, I wasn’t. It had been 3 days and enough was enough.
And upon cutting out the core I could see that there was some “green shoulder” thing going on and that’s not great. Not terrible but not optimal. This is so fascinating isn’t it? But the inside was just fine. The skin a little thick but I can deal with that.
It was delicious. For a first tomato it was perfect.
